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Karthik Raja | all galleries >> Galleries >> The Cut and Paste Recipe Book > Alu Tikki
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02-SEP-2008 Jyothi Karthik Raja

Alu Tikki

Ingredients:
6 potatoes
1 onion
1 can of garbanzo (channa) beans or yellow gram(this is more difficult, as you might have to buy raw and soak overnight)
Half a raw mango (available in Indian grocery stores in season)
Coriander
Some sev (available in Indian grocery stores)
Tamarind chutney (available in Indian grocery stores)
Channa Masala powder
Oil

Preparation:
Boil the potatoes. See my Dosa recipe for the different ways to boil potatoes. Peel and cut into small pieces. Once sufficiently cooled, put in a bowl, and mash. Use your hands, but put some oil on your hands so it doesn't stick. Take a handful of the mash, roll into a ball, and then flatten to resemble a cake.

In a shallow cooking vessel, add the channa, add some cut onions, add some water, add the channa masala, add some salt and cook till the consistency is easy neither watery nor too dry.

In a heated pan, add some oil, and then shallow fry the potato cakes 3 at a time, till the surface is golden brown but the inside is still soft. Add the channa mix and cook for a minute more.

Remove and serve on a plate, garnished with the sev, coriander and mango.

Yummy!

Canon EOS 40D
1/60s f/4.0 at 30.0mm iso400 hide exif
Full EXIF Info
Date/Time02-Sep-2008 09:16:33
MakeCanon
ModelCanon EOS 40D
Flash UsedNo
Focal Length30 mm
Exposure Time1/60 sec
Aperturef/4
ISO Equivalent400
Exposure Bias-0.33
White Balance
Metering Modematrix (5)
JPEG Quality
Exposure Programshutter priority (2)
Focus Distance

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