So it has been a long long while that I am writing this post. I really have no excuse for being absent from this space. It’s just life happens at times and you tend to give importance to your regular day stuff than your hobby like this blog. I am still cooking (as it is the regular day stuff) and eating delicious food but just am not able to take pictures, store it, write about it, and then post it. I wish I can take breaks in my regular life for the regular stuff, just like I do for this hobby of mine J… complicated I know, but so is LIFE!
Enough of philosophy, let’s go to the recipe of this delicious snack that is healthy and loved by all you serve.
- Two cups dry vatanas (available at any Indian grocery store) – soaked overnight
- Two medium sized potatoes
- One medium sized tomato
- Three tblsp cooking oil
- One tsp cumin and mustard seeds
- One tsp asafetida powder
- 6-7 curry leaves
- 4-5 green chilies
- One tblsp lemon juice
- Salt and turmeric powder, per taste
- Tamarind chutney as desired (available at Indian grocery store)
- For garnishing – chopped onions, chopped tomatoes, chopped coriander leaves, aloo bhujiyas (available at Indian grocery store)
- In a pressure cooker boil vatanas, one potato, and tomato for 6-7 whistles (or till you think that the vatanas are cooked, this step depends on the type of cooker you use).
- In a separate bowl, boil the second potato till fully cooked.
- Mash this potato and add salt and turmeric powder, mix well.
- Shape the potato mixture into tikki style (like patties).
- On a frying pan, heat one tblsp of oil and fry tikkis till golden brown on both sides.
- Dish out on a paper napkin and keep aside.
- Mash up the vatanas, potato and tomato that you boiled in step 1 above.
- In a wok, heat oil add cumin and mustard seeds, let it splutter.
- Add curry leaves, green chilies, and asafetida powder.
- Add mashed vatanas, potato, and tomato from step 7 above.
- Mix well; add lemon juice, salt and turmeric powder.
- Turn off the stove and serve.
- To serve: place the patties in #6, place a dollop of raghda, garnish with chopped onions, tomatoes, and coriander leaves. Sprinkle aloo bhujiya and tamarind sauce and serve.
- This tastes best when it is warm.