MIXED VEG TIKKI

Hey People….how do you wish to greet your daily veggies? Grate them raw and take them for a round of grind or endearingly embrace their enchanting look while you caringly cook?  Hey…see the screen guys! The writing is on the wall …An unbelievable utopic score of 50: 50! A state that’s nothing short of Euphoric that looks so, even to the odd!  
A highly healthy, tasty snack, easily prepared with minimum oil and has a good blend of raw and cooked vegetables. Mix can be prepared and kept in the fridge and used later. Do you know a trick or two about Tikkis...they can also be used as filling for sandwiches, burger or Vada Pav. 

Dish Type: South Indian Snack

Time taken: 45 mts

Yield: 12 to 15 nos. approx.

Ingredients

Aloo                            4 nos. (medium size)

Bread slices                 6 nos.

Onion (medium size)    2 nos.

Carrot (medium size)   1 no.

Green peas                 100 gms

Green chillies               6 nos.

Ginger                         1” piece

Curry leaves                1 sprig

Coriander leaves         ½ cup

Turmeric                     A pinch

Chilli powder               1 tsp

Amchur powder          A pinch

Chaat masala pwdr     ¼ tsp

Coriander powder       ¼ tsp

Garam masala pwdr    A pinch

Salt to taste                 (1 tsp approx..)

Directions:

Cook aloo in pressure cooker.

While aloo is being cooked, put peas in a vessel with some water and let it boil for 6 to 8 mts. on low flame. When peas is cooked transfer it to a colander to drain the water. Let peas cool.

By now aloo would have been cooked. Remove aloo from the pressure cooker. Drain out the water used for cooking aloo. Let the cooked aloo cool for a while.

While peas and aloo are cooling, get ready with the following and keep transferring them to a mixing bowl of size, say 10” dia:

Finely chopped onions

Grated carrot and ginger

Coarsely ground green chillies

Finely chopped curry leaves and coriander leaves

All powders mentioned under ingredients and salt

Peel the skin of cooked and cooled aloo. Mash them thoroughly and transfer it to the bowl

Mash peas coarsely and put it into the bowl

Dip one bread slice in a flat bowl half filled with water

Remove it immediately. Squeeze out the water thoroughly by pressing the bread slice between your palms. Any more water can now be squeezed with just one hand. The bread slice would have now turned into a lump. Add this lump to the mixing bowl. Repeat the procedure for all bread slices.

Now mix all the ingredients you now have in the mixing bowl gently but thoroughly. Make sure all the spices, powders, vegetables and bread lumps are well merged with each other.

Make round balls from this mix. Flatten each round ball between your palms.

Keep a flat medium heavy based pan/tawa on a gas burner and let it get heated on low flame

Smear a drop or two of oil on the heated pan
Keep a few of these flattened balls on the pan and shallow fry them

Flip top side down to shallow fry the other side

When both sides are done, transfer them to a plate

Repeat the process till all the flattened balls are done

Mixed Veg Tikki is now ready

Tete - a - Tete

Green chutney or Tomato sauce/ketchup are recommended side dishes for Aloo Tikki

Jeera, ajwain and/or saumph seeds may be added (optional)

Lime juice can be used instead of Amchur powder

The prepared mix can also be kept in fridge for a couple of hours before shallow frying them However this is optional

A pinch of rock salt and/or jaljeera powder may also be added

Carrot can also be chopped to fine pieces and cooked instead of grating

¼ cup boiled sweet corns can also be added while preparing mix

For a crispy outer finish, roll these flattened ball on all sides in a plate filled with bread crumbs

Crushed corn flakes / crushed oats / Noodles are substitutes for bread crumbs

Bread can be of any type - plain, sweet or spicy

Few of many other recipes you can view in this blog include:
Banana Fritters / Yeridevu 
Bun Gulkand Sandwich
7 Cups Barfi
Red Rice Laddoos
Congress Kadlekai (Spicy Masala Groundnuts)

Rava Pongal
Akki Thari Upma
Ragi Malt Powder

Dedicating this post to my dearie childhood pal Dr. Rupa Nagaraj Natesh