(Bataka Tikki) Desi Croquettes - Eggless
Author: Mina Patel
Recipe type: Snack/Side Dish
- 2 cups mash potato
- ½ tsp turmeric
- 2 green chillies pulped
- ½ tsp ginger pulped
- ½ tsp garlic pulped
- 1 tsp salt (adjust to taste)
- 2 tsp sugar
- 1 tbsp lemon juice
- 2 tbsp chopped coriander
- 1 tsp coriander cumin powder
- ½ tsp garam masala
- 1 cup bread crumbs
- oil for deep frying
- Combine all the ingredients.
- Taste and adjust to suit you.
- (I like it spicy so I added an additional ¼ tsp red chilli powder and a squeeze of extra lemon)
- Ensure the mixture is pretty firm - if you think it's still a bit soft add an extra spoons of bread crumbs.
- Now using a heaped teaspoonful of the potato mixture roll into little balls and flatten into tikki's. (Like little macaroons)
- You may slightly oil your hands to get a nice little tikki.
- Heat the oil on a med high flame.
- Ensure oil is piping hot or the tikki's will disintegrate when frying.
- Deep fry for 2-3 minutes till golden in batches of 5-6.
- Remove onto kitchen towel till all tikkis are done.
- Serve with Red Garlic Chutney.
Indian Potato Cakes (Aloo Paratha)
- 2 cups Flour (I used 1 cup med brown chapatti and 1 cup plain white)
- 2 tablespoons Oil
- Hot water
- Extra flour for dusting when rolling out
- 4 Potatoes (boiled and mashed)
- 2 heaped tsp Green Chilli, Ginger and Garlic (pulped)
- 1 tsp Salt (adjust to taste)
- 2 tsp Sugar
- 1 tbsp Lemon Juice
- 1 tbsp Coriander (chopped)
- 1 tsp Coriander Cumin Powder
- ½ tsp Garam Masala
- ½ tsp Turmeric Powder
- Boil and mash the potato.
- Add all the filling ingredients to the mash and mix well.
- Divide the mixture into 16 shaping into golf ball like shapes.
- Set aside.
- Now to make the dough, place the flour in a bowl.
- Mix in the oil.
- Make a bread like dough using hot water (sparingly)
- Knead for a few minutes (oil hands to smooth the dough.
- Now divide into 16 pieces.
- Roll out the dough to approx 6cm circles.
- Put in the potato filling and bring the dough to wrap it in.
- Gently press and dip in some flour roll out to 13cm circle.
- Cook on a Tavi or non stick pan / griddle (med heat) for a minute on each side.
- Then turn the heat to high and press down with a spatula and cook on each side for a further 30 seconds each.
I roll and cook mine in tandem but you can roll them all out laying them on a clean surface and then cook. Enjoy.
Jeera Chicken Niblets (Dry)
Author: Mina Patel
Recipe type: Side/Snack
- 450g Chicken (3 breasts or 12 chicken wings)
- 1 tbsp oil
- 2 heaped tbsp butter
- 3 heaped tsp roasted cumin (just place in microwave for approx a minute then crumble slightly - I use a rolling pin)
- 1 tsp red chilli powder (use ½ if you don't want it too hot)
- ½ tsp tumeric
- 1 tsp garam masala
- 1 tsp green chilli / garlic / ginger pulp - 1 clove, clove sized piece of ginger 2 green chillies
- 20 twists of pepper mill (you want chunky bits of pepper not finely milled)
- 1 lemon quartered
- ½-1 tsp salt (adjust to taste)
- Chopped coriander
- If using breast cut to bite sized pieces (smaller pieces will cook quicker) if using wings wash and pat dry with kitchen towel to get rid of moisture.
- Now heat the oil and butter in a non stick pan.
- Keep the heat low.
- Add roasted cumin, crushed peppercorn, red chilli powder, tumeric and garam masala.
- Stir to release the flavours.
- Now add the pulped green chilli, garlic and ginger paste.
- Mix well and place chicken in pan ensuring all the pieces are coated with the jeera masala.
- Sprinkle the salt and sauté until the chicken is almost cooked through.
- No need to fuss over - just turn pieces a few times ensuring you baste with the buttery jeera masala.
- Finally add the lemon chunks, turn up the heat and sizzle up to cook through (no liquid just butter remains)
- allow the chicken to brown and crisp up.
- The sizzled lemon adds a fab flavour!
- Garnish with chopped coriander.
I serve with salad and pitta – ENJOY!