I turn into a super chef when travel is around the corner. Knowing that I won’t be in my kitchen this long and extended weekend, worried me enough that I decided to put all the lingering ingredients to use this weekend. The accidental five pound bag of potatoes were put to good use last night with potato peanut tikki. They turned out pretty good. Tara enjoyed them too, since there was no spice in her version of it.
The boiled chole from Friday were put to some good use with Chole kulche. I bought the kulche from the store. This version of chole is no oil, and needs no cooking. Agam’s Mom introduced us to this version of chole when we were in India last winter. We tried them again when they were here last summer. And finally I made them myself. Here’s a simple but finger licking recipe –
I cooked the boiled chole (2 cups) for 5 more minutes on high, in the instant pot, with 1/4 cup water. They need to be pretty mushy for this recipe.
Chop a small onion, a small tomato. Finely chop some ginger – fine slivers taste the best. If you like it spicy, add some chopped green chillies. And of course chop a lot of green and lovely coriander.
Lightly roast cumin seeds, and make a fine powder in a mortar & pestle.
Squeeze juice from 2 large lemons.
Salt to taste. You can also add kala namak, or chaat masala if you like
Toss all the ingredients together, and add a dash of salt, and tamarind-jaggery chutney.
Mix it well.
Voila! Enjoy with warm kulchas.
For the Aloo-Peanut tikki here’s what I did. Mix all the ingredients below together and make round bolls, flatten them on your palm. Take a little oil in a flat pan, and lightly fry the tikkis.
- 4-5 boiled potatoes mashed
- 1/2 onion chopped
- Green chillies and coriander leaves- finely chopped
- 2 tsp cumin powder, 1tsp coriander powder
- Salt to taste
- 1/2 cup peanuts coarsely ground
- 2 tsp corn starch
- 3 slices of bread – soaked in water, squeezed and mushed
These, Dadu’s bday cake and two cups of ginger chai were the culinary highlights weekend.