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Tikki tak-a-tak
A dainty quick-fix main dish, shorabewali tikki can be relished with
phulka, puri, parantha, or even steamed rice
 ALU
ki tikki
is arguably the most popular snack in northern India second only to
the ubiquitous samosa. It is quintessential chaat-street food,
which is enjoyed shallow fried, crisp and crusty paired with two
chutneys — green and brown, sour and sweetish with a dollop of dahi
and garnished with myriad sprinklers.
Few people try to make
it at home though the recipe isn’t difficult but the myth persists
that only a professional can turn a perfect patty. Rejoice all those
who love the tikki — McCain has come up with, as we have informed
our readers before, a three-minute tikki that doesn’t even have to
be thawed from frozen state. It tastes good, and is extremely cost
effective.
Free from the chore of
boiling, peeling and mashing mounds of potatoes, now you can indulge
in fancy creativity. We, on our part, were tempted to transform the tikki
from a snack or a starter to a main course dish.
Shorbewali tikki
can be relished with phulka, puri parantha or even steamed
rice. We spared the sprinklers, forgot the hassle of chutneys and
ended up with a dainty quick-fix dish on our plate. The kids loved it
and the parents didn’t complain either.
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Shorabewali
tikki
Ingredients
 Alu
tikki (frozen or made at home or bought from your favourite
chaatwaala) 4-6
Onion
(medium-sized, sliced fine) one
Tomato
(medium-sized, chopped fine) one
Garlic-ginger
paste 1 tsp
Cloves two
Bay leaf one
Brown cardamom one
Dhania powder 1
tsp
Jeera powder ½
tsp
Haldi powder ¼
tsp
Oil 3 tbsp
Salt to taste
Method
Heat oil in a pan and
put whole spices in it. When these change colour, add the sliced
onions and stir-fry on low medium flame till rich golden brown.
Now add tomatoes,
along with powdered spices dissolved in a spoonful of water
along with garlic ginger paste, salt and continue to fry on
medium flame till fat separates. Add `BD cup of water and
simmer, stirring constantly till gravy obtains a thick
sauce-like consistency. Remove from stove.
Shallow fry or
bake in oven the tikki. Arrange on a platter and pour the gravy
on top. What are you waiting for now?
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