I usually boil aloo/matar/chana etc in bulk and store them in the fridge. They come very handy when there are unexpected guests or anytime when you want something chatpata ... not to mention when you don't want to go through the rigmarole of making a complete lunch/dinner.
Anyway ... I had some of these boiled aloo and matar. So made this as a snack for a rainy evening. I made the ghugni spicy this time to complement the slightly bland aloo tikkis. Great combi. And follows my motto ... simple cooking. :-)
For the tikkis : Boiled potatoes, grated ginger,chopped green chillies, fresh coriander leaves, salt to taste, around 2 tbsp oil to fry the tikkis.
For the ghugni : Dry white matar (soaked and boiled), haldi powder, red chilli powder,amchur powder, a pinch of roasted jeera powder, a little water, salt to taste.
How to : Mash the potatoes with ginger, chillies, coriander leaves and salt. Shape into round sized tikkis. Heat the oil in a a tawa or a shallow pan and put in the tikkis. Fry till they turn brown on both sides.
In another kadhai or pan put in the matar with a little water ... yes ... no jeera or tempering ... so no oil .... :-) . Add the haldi powder, chilli powder, jeera powder and the amchur powder. Adjust salt and bring to a boil. Simmer for a while to adjust gravy thickness.
Pour the ghugni in a dish and arrange the tikkis on it. Sprinkle chopped onions and coriander leaves on it.
Hetal has passed on the "Yummy blog award" to my blog. Thanks Hetal.
"Yummy blog award is the award given to the blog with most yummy recipes/photos".
Unfortunately I do not like sweets at all ... in any form .... leave alone desserts. So I cannot immediately mention any such desserts that I have found 'yummy-licious'. I'll try to come up with a few very soon ... hopefully.
Am supposed to pass this on to four other bloggers whose blogs I find yummy ... will update this post as soon as I scan through and select 4 .... which is not only going to be difficult ... but also unfair.
Anyways ... till then enjoy the ragdaa patties.