The holiday season came and went by in a wink. Although there was a lot of cooking and eating involved, as you can see, there was very little writing. As I prepare myself for the upcoming work week, here I am back to writing amidst all craziness. Being a mom of a toddler is a challenge in itself and my friends often ask me how I manage to write. Here is my answer: Often when I get distracted from writing, somehow I come across a reader of my blog, who tells me how much they enjoy reading it. Few days ago at an event, a friend came up to me and said she enjoyed reading the blog and that it gave her comfort. And so, with a boosted confidence, I am back to writing once again.
Today's recipe is a common snack dish that I first ate in Bombay, or Mumbai as it is officially known now. It is a chaat type of recipe and comprises of 3 parts - potato pancake, chickpeas curry and condiments. I guess all 3 are pretty vital in completing this dish. So, when I hosted the New Year's eve party at my place for friends, I decided to make this appetizer.
Potato pancake (makes 20)
Mashed potato mix (non flavored) - 1.5 boxes
Cumin - whole (as desired)
Red onions - 1 medium (chopped)
Jalapenos - 2 (chopped and deseeded)
Cilantro - as desired (optional)
Paprika - 2tsp
Salt to taste
Dry mango powder - 1tsp
Flour - 1/4cup
Oil - to shallow fry
Water - to make a dough
As a child, I had seen my mom make these little potato pancakes, often called aloo tikki in India. They would be such a hassle because she had to ensure the potatoes were boiled to the right degree and then peel the potatoes and mash them by hand. If she were making these for guests, then she would have to keep aside an hour or so for just the preparation. On moving to the US, the first thing I thought when I saw the mashed potato mix during thanksgiving season was "Can I make aloo tikki with this?" You bet I can! So, I mixed all the ingredients in a glass bowl and made small cookie sized pancakes which I shallow fried and set aside. One thing I learnt during the frying procedure was not to have too much oil on the pan and that flipping the pancakes should be done only once to brown each side. Mashed potato softens in oil, hence we should not be flipping until one side had formed a thick crust. Yes, it takes practice and I messed up a few as well but with the second batch I was a pro!
Chickpeas curry (Chole masala)
Chickpeas (boiled & canned) - 3 cans
Red onions - 1 medium chopped
Tomato puree - 0.5 cup
Ginger grated - 2"
Chole masala or turmeric+cumin+garam masala - 3-4tbsp
Green chillies & cilantro - as desired
Olive oil - 6tbsp
Salt to adjust after adding masala
A happy child equals to a happy mom and a better cook. A full tummy often keeps a child happy. So, I first set out to win my first battle of the evening, i.e. feed dinner to my two year old. After exhausting half of my energy in the process, I returned fully satisfied to my kitchen with my remaining half of the energy. The toddler was left behind in the living room to talk with her favorite TV character, Diego. First, I sauteed the onions and ginger in heated olive oil for about 5 minutes. Then I added the masala and tomato puree and sauteed for another 4 minutes. The I added the chickpeas, water and salt and let it cook for about 20 minutes.
Condiments:
Cucumber - (chopped)
Tomato ketchup
Red onions chopped
Tamarind chutney
Hot and sweet chilli sauce
Cilantro
Whipped yoghurt
Chopped tomatoes
Bhujiya (Salty Indian snack)
The idea is to place the pancake and top it with a spoonful of the chickpeas. Then add your favorite condiment/salad/chutney and savor it. What was best -- this was all made possible in an hour. My friends say they loved it and so did I! :-)
