আলু র কাবুলি ছোলা টিকিয়া | ALOO R KABULI CHOLA TIKIA
237 بار بازدید -
3 ماه پیش
-
Aloo Kabuli Chana Tikia is
Aloo Kabuli Chana Tikia is a delightful variation where the mixture of potatoes (aloo) and chickpeas (kabuli chana) is shaped into patties or tikkis and shallow fried to crispy perfection. Here’s how you can make it:
1. *Prepare Chickpeas:*
Soak the kabuli chana overnight or for at least 6 hours. Rinse and drain.
Pressure cook or boil with enough water until they are tender. Drain any excess water and let them cool slightly.
2. *Mash Chickpeas:*
Coarsely mash the boiled chickpeas .They should be mashed but still have some texture.
3. *Prepare Potato Mixture:*
In a large mixing bowl, combine the mashed potatoes, mashed chickpeas, amchur powder, cumin powders, coriander powder, red chili powder, salt.
Mix well to combine all the ingredients. Taste and adjust seasoning if needed.
4. *Shape into Tikkis:*
Take a small portion of the mixture and shape it into round or oval patties (tikkis) of about 1/2 inch thickness. Repeat with the remaining mixture.
5. *Shallow Fry the Tikkis:*
Heat a non-stick or cast-iron skillet over medium heat and add a tablespoon of oil.
Once the oil is hot, place the tikkis , ensuring they are not overcrowded.
Cook until the bottom side is golden brown and crispy, then flip carefully and cook the other side until golden brown and crispy.
Add more oil as needed during cooking, ensuring both sides are cooked evenly and crisped.
6.**Tamarind Syrup:**
If you are using tamarind paste or block, break it into small pieces and soak it in 1 cup of warm water for about 15-20 minutes. This helps soften the pulp.
-Once the tamarind pulp is softened, squeeze and knead it with your fingers to extract the juice into the water. You can also use a sieve to separate the pulp from the liquid.
-Strain the tamarind juice through a fine mesh sieve or cheesecloth to remove any remaining fibers or seeds. Press down on the pulp to extract as much liquid as possible.
-Now add sugar, salt, cumin powders, coriander powder, red chili powder.
7. *Curd Mix:*
Take Curd add Pink salt, Green Chilies, Green Coriander and mix well.
8. *Serve:*
Once cooked, transfer the tikkis to a plate lined with paper towels to absorb excess oil.
Serve hot with curd mix, tamarind chutney, bhujia.
Notes:
You can customize the spiciness by adjusting the amount of green chilies and red chili powder.
If you prefer a healthier option, you can bake the tikkis in the oven instead of shallow frying. Preheat the oven to 375°F (190°C), brush the tikkis with oil, and bake for 20-25 minutes, flipping halfway through until they are golden brown and crispy.
Enjoy your crispy and flavorful Aloo Kabuli Chana Tikias as a snack or a side dish!
1. *Prepare Chickpeas:*
Soak the kabuli chana overnight or for at least 6 hours. Rinse and drain.
Pressure cook or boil with enough water until they are tender. Drain any excess water and let them cool slightly.
2. *Mash Chickpeas:*
Coarsely mash the boiled chickpeas .They should be mashed but still have some texture.
3. *Prepare Potato Mixture:*
In a large mixing bowl, combine the mashed potatoes, mashed chickpeas, amchur powder, cumin powders, coriander powder, red chili powder, salt.
Mix well to combine all the ingredients. Taste and adjust seasoning if needed.
4. *Shape into Tikkis:*
Take a small portion of the mixture and shape it into round or oval patties (tikkis) of about 1/2 inch thickness. Repeat with the remaining mixture.
5. *Shallow Fry the Tikkis:*
Heat a non-stick or cast-iron skillet over medium heat and add a tablespoon of oil.
Once the oil is hot, place the tikkis , ensuring they are not overcrowded.
Cook until the bottom side is golden brown and crispy, then flip carefully and cook the other side until golden brown and crispy.
Add more oil as needed during cooking, ensuring both sides are cooked evenly and crisped.
6.**Tamarind Syrup:**
If you are using tamarind paste or block, break it into small pieces and soak it in 1 cup of warm water for about 15-20 minutes. This helps soften the pulp.
-Once the tamarind pulp is softened, squeeze and knead it with your fingers to extract the juice into the water. You can also use a sieve to separate the pulp from the liquid.
-Strain the tamarind juice through a fine mesh sieve or cheesecloth to remove any remaining fibers or seeds. Press down on the pulp to extract as much liquid as possible.
-Now add sugar, salt, cumin powders, coriander powder, red chili powder.
7. *Curd Mix:*
Take Curd add Pink salt, Green Chilies, Green Coriander and mix well.
8. *Serve:*
Once cooked, transfer the tikkis to a plate lined with paper towels to absorb excess oil.
Serve hot with curd mix, tamarind chutney, bhujia.
Notes:
You can customize the spiciness by adjusting the amount of green chilies and red chili powder.
If you prefer a healthier option, you can bake the tikkis in the oven instead of shallow frying. Preheat the oven to 375°F (190°C), brush the tikkis with oil, and bake for 20-25 minutes, flipping halfway through until they are golden brown and crispy.
Enjoy your crispy and flavorful Aloo Kabuli Chana Tikias as a snack or a side dish!
3 ماه پیش
در تاریخ 1403/04/18 منتشر شده
است.
237
بـار بازدید شده