We are starting yet another BM Edition, #47,
where for the first week I will be doing all North Indian Starters. I have always been so interested to see how different cuisines have their starters decided. These Tikkis would fit almost any cuisine. I had made it during the weekend and Konda loved it so much. The boys didn’t want to even try. Guess they still have to be trained in trying out new dishes.
All the elders loved it, I partially deep fried some and rest were pan fried. Since everything is already cooked, even pan frying works out best. These Tikkis surely tastes delicious as a party starter!
The aloo and channa dal when deep fried surely makes a great snack!
While these make a great snack, check out the Oats Honey Loaf that I have baked as well!
I am sending this picture to Varada’s Food Photography Event
. As in a general category of photography event, I might not have even thought of participating. However since Varada said we can send in what we like, I thought this would surely be what I like.
A little about my clicking style. I have a Cannon DSLR and a Cannon P&S with 10x zoom. Offlate I end up using only the Cannon P&S mostly, because it captures and renders to the closest possible colour as in the real plate.
The picture was clicked in span of 5 mins, with hardly much delibration on trying to make it look different. The dish here is a starter, that’s both deep fried and pan fried. The onions and gree chilies enhance the appeal. While Konda keeps saying all my starters are ending up with a chili next to it, I would still prefer to do the same styling. I somehow feel I would love to grab those tikkis right away!
Aloo Channa Dal ki Tikki
Boiled, and mashed potato – 2 cups (abt appr. 4 medium)
Bread – 4 slices
Salt to taste
Red chilli powder – 1 tsp
Garam masala – 1 tsp
Roasted Cumin powder – 3/4 tsp
Roasted coriander powder – 1 tsp
Chana dal, boiled – 1/2 cup
Green chilli, finely chopped – 2 -3 medium
Lemon juice – 2 tbsp
Coriander leaves – 3 tbsp
Oil for cooking
How to make the Tikkis.
Soak the channa dal for about 2 hrs atleast. Pressure cook with enough water to get tender dal. keep it aside.
MW the potatoes for 7 -8 mins, peel and mash well.
In a bowl, crumble bread slices, add mashed potatoes, mashed chana dal, coriander leaves, lemon juice and chilies.
Next add cumin powder, coriander powder, garam masala, salt and few drops of oil. combine everything well.
Shape into round flat patties and fry golden brown.
Serve with a chutney of your choice.
I made the patties in oblong size and deep fried. Then made as discs and pan fried. Deep fried drunks lot of oil and pan fried was done well.
However you can still have these deep fried if you freeze the tikkis for 15 – 20 mins before frying them.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46