Category: Recipes

Chooda Bhoonja | Chuda Bhaja | Chivda Recipe

Post author By onewholesomemeal
Post date April 22, 2020
No Comments on Chooda Bhoonja | Chuda Bhaja | Chivda Recipe

Chuda Bhaja, Chivda Bhaja, Chooda Bhoonja and there are many more spellings and names to this popular eastern India recipe.

“Bhooja” or “Bhoonja” loosely translates to something roasted or fried. It is a quintessential Bihari snack. It is also popular in Odisha by the name Chooda Baja. Made with one or more roasted or fried ingredients there can be ample varieties that can be found – some to be prepared or eaten right away and some that store well for a few days. Puffed rice (murmure or moodhi), roasted gram, beaten gram (chana choor), flattened rice (poha or chooda or chivda or chuda), peanuts flavoured typically with raw mustard oil, lime, loads of green chilies, onion and coriander come together to create a riot of flavours and textures and make for a healthy and filling snack.

I have vivid memories of enjoying all kinds of Bhoonja at my Daadi’s (grandmother’s) home. A few jars of recycled Horlicks bottles filled with one of my favourite snacks were a common sight in Daadi’s pantry. I would make sure to scoop out extra helpings of peanuts while serving myself. Peanuts ke bina (without peanuts) no Bhoonja is complete IMHO.

Chooda Bhoonja My Way

So, I created my own version of Bhoonja – a little sweet, a little spicy, and sour. To half of it I added fried onions, the version we consumed right away and the remaining was stored in airtight containers. My favourite spicy peanut podi or dry chutney was added in good measure to spice things up a bit. Kids loved the sweet and sour flavours too. If you like to keep things simple just add salt to flavour and it will still taste as good. Add fried onions only if you are consuming the Bhoonja right away. Bhoonja when stored with fried onions release moisture and makes the fried poha soft.

I also added raisins and nuts in good measure along with roasted chana daal and peanuts. You can modify this step as well as per your taste and preference. I roasted them in a tablespoon of ghee but you can dry roast it too in a thick bottomed wok. To add more texture you could add fried sliced coconut (fresh or dried).

Step-Wise Recipe With Pictures

Before frying onions, you could also add some green chilies and curry leaves for added flavour and fry the onions till really nice and brown.

While the onions are frying, you can prepare the Spice Blend for the Bhoonja. I used garlic salt, raw sugar, amchoor, and peanut chutney powder. You could also use rock salt or plain salt.

I deep fried the poha as that really uplifts the taste. You can shallow fry it with little oil in a thick bottomed wok until it is well roasted and crispy but I do recommend deep frying for best results. Once the poha is fried, drain it on a kitchen towel and add the fried onions, sprinkle the spice blend all over, and give its nice mix until well incorporated

Then I transferred the mixture in the same wok used for frying onions and on a very low flame stirred it gently for another 2 minutes before serving it.

Without onions, this chooda bhoonja stores well for up to a week if stored in a dry place in an airtight container.

Yum

Chooda Bhoonja

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 100

Serving Size: 6-8

Ingredients

Poha, thin variety- 2 cups
Slivered onion - 1 cup (optional)
Green chilies, sliced- 2 (optional)
Curry leaf- 10-12
Almonds, whole- 10-12
Cashews, halved vertically- 10-12
Peanuts- 1/2 cup
Raisins- 2 tbsp
Chana Daal- 2 tbsp
Sliced and fried fresh or dried coconut- 1/4 cup
Raw or brown sugar- 2 tbsp
Amchoor (raw mango powder)- 1 tbsp
Rock or regular salt- 1 tbsp or as per taste
Peanut Chutney powder- 1.5 tbsp (optional)
Ghee-1 tbsp
Oil for deep frying

Instructions

Clean the poha well by sifting
In a pan, add some ghee and roast the chana daal until nutty aroma arises and it just about starts to turn brown on the edges; keep aside
In the same pan in the leftover ghee, roast the nuts and raisins and keep aside
Add oil to a wok and once hot, fry the poha in small batches and drain on a kitchen towel; the poha will turn nice and crispy when fried well but do make sure to keep the flame on medium high and work swiftly as poha tends to burn easily
Prepare the spice blend by mixing salt, raw sugar, amchoor and peanut podi powder
If using onions, roast in some oil until nice and brown along with some green chilies and curry leaves, adding the curry leaves and green chilies first followed by onions; set aside
Next mix the fried poha with fried onions, green chilis, curry leaves well
Then sprinkle the spice blend on the above mixture and give it a nice mix
Finally transfer the mixture to the same wok used for frying onions and bring everything together on a low flame

https://onewholesomemeal.com/chuda-bhaja-chooda-bhoonja-chivda-recipe/

Tags Bihari Recipes, Quick-Fix Meals

Dinner | 8pm Meal Lunch | 1pm Meal

Raw Papaya Stir Fry | Rich in Vitamin C

Post author By onewholesomemeal
Post date April 9, 2020
1 Comment on Raw Papaya Stir Fry | Rich in Vitamin C

How to eat raw papaya? Well, this recipe for a raw papaya stir fry is worth a try.

I was a very fussy eater growing up. I remember sitting at the table for hours together trying to finish my paneer or rajma or baingan (eggplant) or palak (spinach)! Apart from fish curry, eggs and potatoes I pretty much detested everything from the bottom of my heart. Meetha of all kinds (dessert) of course was an exception – I could eat that for breakfast, lunch, and dinner.

A Father’s Tomato Tale

Anyhow, coming back to my tryst with the dining table. You might wonder why would I sit there for hours? Simply because I was not allowed to leave the table unless the plate was wiped clean. Every time I sat there nauseated at the sight of any vegetables, my father would relate his Tomato Tale. What Tomato Tale you would ask next? So, here it goes, in my father’s own words:

“Dekho beta (my dear child)! When I was your age I hated tomatoes and spinach. I just could not stand the sight of it, let alone their taste! However, I did not give up on them. I just told myself I am going to pretend I am eating a bitter medicine and swallow them without thinking too much about their taste. And you know what! Today I love tomatoes and spinach.”

I found the story as unpalatable as the veggies themselves. However, the strict disciplinarian my Dad was, he kind of lived by the rule – my way or highway! So, what choice did a six-year-old me have but to follow orders? I tried hard to imagine I was gobbling down a bowlful of halwa while chewing a repulsive hodgepodge of palak paneer.

Life Comes A Full Circle

But turns out my father (like most parents) knew a thing or two about psychology and growing up. I in fact love paneer and rajma now and propagate the (non-existential) benefits of eating baingan (eggplant) like it is the one true love of my life! And what more, I relate the same story to my children where the protagonist tomato has been replaced with paneer (which ironically is my children’s favorite)!

If I have to be honest, I have a much easier job at hand. I was an abysmal eater compared to my kids who more or less eat everything that is served to them. But I do have days when I have to bribe them with dessert or just cajole them to get food polished off their plates. If I have to be very honest again, this papaya stir fry fell in the latter category. But to my defense, isn’t it an important life lesson? Not everything served on the plate called life will make you happy and when it doesn’t, you just need to suck it up and get on with it in hope of better and happier things!

Raw Papaya Stir Fry Loaded with Vitamin C

Well, raw papaya is loaded with nutrition and it was called “the fruit of the angels” by Christopher Columbus for a reason. Now and then I do not mind being the Mean Mom to get my kids to eat them. As for the adults, this recipe might convert the greatest Papaya haters! It is really quick and easy to put together and tickles your taste buds like no other ‘coz it is sweet, spicy, and sour all at the same time. Great with hot phulkas and some moong daal. Perfect weeknight dinner as it is so light on the tummy!

Yum

Raw Papaya Stir Fry

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 100

Serving Size: 3-4 people

Ingredients

Raw Papaya, cubed-2 cups
Onion, chopped fine- 3/4 cup
Garlic, chopped fine- 1.5 tsp
Ginger, coarsely grated- 1 tsp
Black Mustard seeds-1 tsp
Saunf or Fennel seeds-1 tsp
Coriander powder-1.5 tsp
Amchoor or dry mango powder- 1.5 tsp
Hing or asafoetida- 1/4 tsp
Turmeric powder- 1/2 tsp
Red Chilli powder- 1 tsp or as per taste
Powdered jaggery- 1 tbsp
Sprouted Moong- 2 tbsp
Lime juice-1 tbsp
Rock salt or regular salt-1/2 tsp
Peanut Chutney Powder or crushed roasted peanuts- 1 tbsp or as per taste
Salt- As per taste
Green chilies, chopped fine- 2 or as per taste
Vegetable Oil- 2 tbsp

Instructions

Par-boil the cubed raw papaya and keep aside
Wash the moong sprouts well and in a bowl mix lime juice and rock salt with the sprouts and keep aside
In a wok heat some oil, reduce the heat to medium-low and to it add turmeric powder, mustard and fennel seeds and sauté until they start to crackle
Then add chopped onion and cook for a minute followed by garlic and ginger and cook for another minute or so till the onions are translucent
Next add coriander powder, red chilli powder and sauté for another minute
To above add the par boiled papaya and give it a nice mix , then add powdered jaggery, amchoor, green chilies and salt; keeping the flame low, cover and cook for a minute or two
The papaya should have cooked through and absorbed the masalas by now; turn off the heat and add the moong sprouts prepared earlier along with the peanut chutney powder or crushed peanuts
Serve right away with hot fulkas and daal

https://onewholesomemeal.com/raw-papaya-stir-fry-rich-in-vitamin-c/

Tags One-Pot Meals, Quick-Fix Meals, Vegan Recipes, Vegetarian Recipes

Breakfast | 8am Meal

Suji Halwa | Semolina Pudding

Post author By onewholesomemeal
Post date April 3, 2020
2 Comments on Suji Halwa | Semolina Pudding

Sooji Halwa recipe to mark my over 2 years as a blogger. Today I talk about this journey.

Honestly, I don’t know how it is this long! Blogging is hard work. It requires a lot of sweat with very little gratification that trickles in its own sweet time. No wonder so many bloggers start and give up much too soon. And by soon I do not mean 2-6 months. I feel people try for a good year before they decide it isn’t their cup of tea and hang their boots. Here is an interesting article by Marketing Land which shares interesting insights into the reasons why people give up blogging.

Passion is the Driver

I don’t deny having second thoughts about my blogging journey. It was not (and is still not) easy persevering and waiting patiently for the “fruit”. But if I can be honest and if I can say it without mincing any words, I would say this – you are in the wrong profession if you are blogging just for gratification and limelight! Yes, kind words never hurt and a few encouraging pushes go a loooooooong way (trust me they do!). It makes this labour intensive, highly competitive world a tad easier to battle. One needs to be TRULY, MADLY, DEEPLY driven by pure passion and joy! Passion for your niche, for what you do, and the joy of sharing.

Blogging is a Way to Share and Express

For me, the first one came a little later. As I gradually dug deeper into the world of cooking and photography, what I found challenged and mesmerised me even more. What kept me going in the initial days was the sheer joy of sharing my recipes, my ideas, and my opinions! I did not care how many people actually read my posts and responded. It was enough even if a few read and resonated with what I shared. And the best part? I could say and share it all from the comforts of my work desk without trying to please people or be diplomatic. And for an ambivert (with strong introverted tendencies) who never learnt the art of sugar coating, this was HEAVEN! So, yes that’s that!

What did not excite me however or was more of a dark spot so to speak is the ability to gauge my audience. And it took a considerable amount of trial and errors…loads of trials and 1.5 years worth of errors to finally able to get a fair understanding. But that is something which comes with time and one shouldn’t beat oneself if you do not have it all figured on day one. These things take time my friend and trust me once you kinda discard the impatient side of your personality, great things will happen. Good things happen to people who wait!

Simple, Easy Recipe for Suji Halwa

So, yes when I started blogging I created these fancy recipes which I thought would leave my audience begging for more. But guess what! It didn’t! What I realised much later is people are looking for simple, easy, and day to day recipes. They would lap it up even if it is not Michelin Star quality. So, slowly and steadily I am populating my blog with simple recipes like the one I am going to share today – Suji Halwa or Semolina Pudding. It is one of the easiest Indian desserts to whip up, with simple ingredients in your pantry but then again it has taken me a few attempts and trying different techniques to finally get a perfect recipe. The key to a good suji halwa is:

well roasted (but not burnt) suji or semolina
1:1:1 ratio for suji:sugar:ghee ( I mean why would you eat halwa at all if it is not rich and sinful!)
not overcooking the halwa once sugar solution is added. If you dry it out too much it gets even drier once it has cooled off and that is a huge nay! nay!

Let’s proceed and make some yummy and luscious halwa. For my other dessert recipes, go here.

Yum

Sooji Halwa

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 100

Serving Size: 4-6 people

Ingredients

Sooji/Rawa/Semolina- 1 cup
Melted Ghee-1 cup +some extra
Sugar (I used brown sugar)-1 cup
Chopped nuts and dried fruits of choice (I used raisins, cashews, almonds and pistachios)- 1/2 cup
Cardamom powder-1 tbsp
Water-1 cups

Instructions

In a thick bottomed preferably cast iron wok add half a tablespoon ghee and on a low flame, with continuous stirring roast the sooji until it just about turns golden and emanates a nutty aroma; transfer to a plate and keep aside
In a sauce pan bring 4 cups water to boil and to it add sugar and mix till it makes a homogenous solution; turn off the heat and keep aside
To the same wok add ghee and when it is hot, reduce the flame and add chopped nuts and raisins and fry till slightly golden
Add the roasted sooji and cardamom powder and stir so the ghee, nuts and sooji are mixed well together
To the above mixture add the sugar solution making sure it is hot when you add it
Very carefully, maintaining a safe distance stir the mixture till it starts to come together ; at this point the mixture splatters a lot so keeping a safe distance is important
Continue to mix till it reaches a porridge consistency and very little water remains; we do not want the halwa to dry out too much at this stage as once it cools down it dries out more and doesn't taste very good
Finish off with a dollop of ghee and serve hot

https://onewholesomemeal.com/suji-halwa-semolina-pudding/

Tags Desserts, Healthy Breakfast, Indian Food Recipes

Lunch | 1pm Meal

Aloo Posto | Traditional Odiya Recipe

Post author By onewholesomemeal
Post date March 30, 2020
1 Comment on Aloo Posto | Traditional Odiya Recipe

When times are tough, food can provide you a lot of comfort. More so when it is a specialty from home like this aloo posto recipe.

The other day I read this – If you swap the words “stuck” at home with “safe” at home, it suddenly changes everything. In a moment from feeling frustrated, one ends up feeling grateful and thankful. In one such moment of gratefulness and thankfulness, I penned the below lines:

It is not easy staying home he said

Life is boring, has lost its meaning

No parties to go to, no friends to meet

Staying within the confines of four walls

’Tis no fun at all!

It is not easy staying home

Kids yell, make demands

So hard to be patient with all that noise

She wondered if he had met someone

Who did not have kids, at least not by choice

It is not staying home

Cooking & feeding is all there is to do

So hard to decide what’s on the menu

And he thought of those who did not eat a square meal today

Nor would they, tomorrow…..

It is not easy staying home

Days are long and nights quiet

So hard to kill time

Her heart sinks at the thought of those dreading the countdown

Knowing well that much too soon it would be Time

What an irony it is

We whine and complain ‘bout things

Many would give anything to attain

Let us put an end to this chain of fret

And fill our hearts with gratitude

There is so much to smile and be thankful for

And so little really, to regret!

I live these words every single day. Every time it feels like life is asking too much of me I remind myself of the gifts that it has given me – my two children the greatest of all. I do not have a perfect life by any means, far from it in fact but what has kept me going so far (and I hope it does in the future too) is my ability to not fret for too long after a crushing period of non-achievement, pull myself up and look to the future. I truly hope that I continue to do so.

Most of us are home now with limited ingredients to cook with. One such day when I was struggling with what to make, I got reminded of this aloo posto dish which I although did not grow up eating, has now become comfort food for me after I enjoyed it a few times at my in-laws.

It is an extremely forgiving recipe and requires just 5 ingredients – potatoes, posto (poppy seeds), kalonji (nigella seeds), green chilies, ghee/Oil, and salt of course. The simplicity of this dish is its strength and yet it does not compromise on flavours at all. I highly recommend it to people with low spice tolerance.

The only prep required is soaking the posto for an hour before you start cooking and make a smooth paste. Once that’s out of your way, the recipe is really really simple. You can make it more indulgent by adding a dollop of ghee to finish off and that does take it to next level and oh so good with some daal and rice. So here you go, another traditional Odiya recipe for you.

Yum

Aaloo Posto

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 100

Serving Size: 3-4

Ingredients

Potatoes- 3 medium-sized, cubed
Poppy seeds- 4.5 tbsp, soaked in half a cup water for a minimum of one hour
Nigella seeds- 1tbsp
Green chilies - 2-3 , chopped fine or as per taste
Oil- 2tbsp, preferably mustard oil for best results
Ghee- 1 tbsp
Salt- 2 tsp or to taste

Instructions

Scrub the potatoes well if using with skin, else peel and cube and let them soak in water
Using minimal water blend the poppy seeds into a smooth paste
In a thick bottomed pan, heat mustard oil and once the oil is hot, reduce the flame and add nigella seeds and chopped green chilies. Adding chillies at this stage imparts more heat to the final dish, however if that is not what you want, feel free to add chilies with the poppy seed paste
Keeping the flame low, stir until the nigella seeds start to crackle, approximately 5-10 secs
Then add potatoes and mix well, followed by poppy seed paste
Reduce heat to low and add 2 tbsp water, stir and cover ; slow cook on a low flame till potatoes are tender
Finally, season with salt and a dollop of ghee to finish
Enjoy hot with toor daal and rice

https://onewholesomemeal.com/aloo-posto-traditional-odiya-recipe/

Tags Lunch Box Ideas, Odiya Recipes, Quick-Fix Meals, Vegan Recipes, Vegetarian Recipes

Afternoon Snack | 3pm Meal Breakfast | 8am Meal Most Popular Posts

Almond Turmeric Bliss Balls | Badam Haldi Laddus

Post author By onewholesomemeal
Post date March 9, 2020
No Comments on Almond Turmeric Bliss Balls | Badam Haldi Laddus

These almond turmeric bliss balls have the perfect blend of tasty and healthy.

We live in uncertain times with new diseases emerging every other day and making our already stressful lives even harder. It is natural to worry about our health and that of our loved ones. However, worrying and stressing only impairs one’s immunity. Easier said than done I know and I feel I take 5 steps ahead and 6 steps back. But staying away from negative media and constant reminders to bring yourself back to the present moment helps.

How Do You Live A Healthy Lifestyle?

It was on one such stressful afternoon when I watched a video by the famous and well respected holistic lifestyle coach Luke Coutinho. In that short video, he spoke about small steps that one can take to boost one’s immunity. It involved taking a balanced diet and including protein in every meal, and working out. He also highlighted certain food items like – almonds, turmeric, ginger, kiwi, pumpkin amongst others which have great immunity-boosting properties. But most importantly, I feel, were his closing lines that no matter how healthy and how well one eats, it is going to be of no help if we are not mentally healthy. In other words, positive thoughts and good quality sleep, are a holistically healthy lifestyle in the truest sense of the word. And I feel this is pertinent and poignant not just in the current times when the world is trying to fight COVID19 but at all times.

Boost Your Immunity With Almond Turmeric Bliss Balls

As I watched the video, I tried to figure the best way possible to get all the immunity boosters Luke mentioned in our diet. It had to be simple and more importantly kid-friendly. My instant thought was laddus or bliss balls. This is an extremely forgiving recipe. Play around with the ingredients and their quantities based on your taste. For example, I added some ghee roasted makhanas (fox nuts) to add more body and crunch to the laddus.

Try my other recipes for energy balls, bliss balls and laddus.

When I make bliss balls or laddus I usually blended all the ingredients in a high-speed blender or NutriBullet. This time I did not have NutriBullet at hand so I powdered all ingredients separately and then eventually blitzed it together for a few seconds to give it a nice mix.

I used two tablespoons ghee in the recipe but if you like a smoother texture you can use a little extra. I recommend eating a laddu first thing in the morning on an empty stomach with warm water or enjoy it as an afternoon snack. Sharing this just in time for Holi for you to try.

Yum

Almond-Turmeric Laddoos

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 100

Serving Size: Makes 12-15 medium sized laddoos

Ingredients

Almond- 1 cup
Fox Nuts or Makhana, roasted in ghee- 3/4 cup
Pumpkin seeds- 1/2 cup
Turmeric- 1 tsp
Ginger Powder- 1 tsp
Freshly pound Black Pepper- 3/4 tsp
Jaggery, powdered or chopped fine- 1.5 cups or as per taste (can be substituted with honey)
Pure Ghee or Cold-pressed Coconut Oil- 2 tbsp

Instructions

Blend almonds, fox nuts and pumpkin seeds one at a time in a high speed blender
Next, mix all the powdered ingredients with the remanding ingredients and blend for 10-15 seconds again
Empty the contents in a bowl, grease palms with some ghee and make laddoos of desired size
Place in an air-tight container at room temperature and consume within a week

https://onewholesomemeal.com/almond-turmeric-bliss-balls-badam-haldi-laddus/

Tags Desserts, Healthy Breakfast, Quick-Fix Meals, Vegetarian Recipes

Lunch | 1pm Meal

Aloo Tikki Chaat

I am ashamed it has taken me over two years to bring this aloo tikki chaat recipe to you considering it was such an integral part of all major festivals especially Holi and Diwali while growing up.

My mother made this delicious chaat when I was a kid. From the sidelines, I eagerly watched the different textures and colours come together to create this fantastic taste bomb. Eventually, she sensed my excitement and let me have a go. I still remember the Diwali when for the first time I was tasked with assembling chaat. Suddenly I felt so important and grown-up. In my tween head, it was no mean feat to bring together almost ten ingredients, eyeballing their amounts and presenting them enticingly on a platter for my parents’ friends. It was not a task I took lightly. In fact, I took immense joy and pride. Over time I would also ask the guests for their preference. “Zyaada ya Kum Teekha?” (would you like it hot or mild). Something my neighbourhood Chaatwala always asked.

The Three Parts To Your Aloo Tikki Chaat

If there is one dish that I can make in my sleep, I think it is this Aloo Tikki Chaat. With time as I have had my own family and started making my own family rituals and traditions, tikki chaat has become an integral part of my celebrations too. I continue to take pride in the way I make it. Speak of blowing your own trumpet 😀

Broadly speaking, this recipe has three major components to it:

The aloo (potato) tikki – This is the bland and (preferably) deep-fried component. A common mistake made while making chaat at home is loading the tikki with too many spices. Remember that chaat is a dish widely (and wildly) popular because of the many unique textures and flavours coming together to offer a surprise in every bite. This my friend is no hyperbole. The anticipation when you spoon out a helping of chaat and the surprise that follows, not knowing which of those many flavours would land in your mouth tingling what part of your tongue is what makes chaat such a popular and special Indian Street Food. Hence it is extremely important that each component has its uniqueness so it complements the rest in the best possible manner! And the tikki’s job is to to offer blandness (so it absorbs the remaining flavours well) and oily crispiness. Did that make you drool a wee bit already?
The matar (peas) sabzi – While the tikki is bland, the matar sabzi is mildly spiced and textured forming the next layer. Check my white matar sabzi recipe which you can make for this dish as well. Some people also like to use the green matar instead of white. The recipe for both would remain the same.
The Stars – Well! At least that is what I like to call them. Once the base has been created by the tikki, the flavours come from these stars. Namely onions, fresh coriander, chaat masala, rock salt, roasted cumin, yogurt, red chili powder, imli (tamarind) chutney, mint-coriander chutney, sev, and green chilies. Add them as per your taste.

Together aloo tikki chaat is an orchestra of strikingly different components with polar opposite tastes which come when come together create the most delightful symphony of flavours leaving you wanting for more!

Yum

Aaloo Tikki Chaat

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Yield: 100

Serving Size: 4

Ingredients

For Aaloo Tikki

Boiled and finely grated potatoes - 3 cups
Red chilli powder- 1/2 tsp
Freshly roasted and finely pounded coriander seeds to make coriander powder-2 tsp
Finley chopped coriander- 1.5 tbsp
Freshly grated ginger- 1tsp
Corn flour- 2 tsp or a little more to make sure the tikki binds well
Salt- 1 tsp or as per taste
Oil for deep frying or shallow frying as desired

For White Matar Sabzi

See here

For Green Chutney

Coriander leaves- 2 cups
Mint leaves- 3/4 cup
Garlic- 6 cloves
Ginger- 4 inch
Green chili- 3 or as per taste
Lemon juice- 2 tbsp
Cumin powder- 3/4 tsp
Hing (asafoetida)- 2 small pinch
Sugar- 3/4 tsp
Salt-1 tsp or as per taste
Water- 1/2 cup and a little extra to make the right consistency of chutney

For Tikki Chaat

Yogurt (or curd)- Beaten and thinned out to a pouring consistency- As desired
Sweet Tamarind Chutney (store bought or see here for recipe- As desired
Green Chutney- As desired
Hot and Sweet Tomato Ketchup- As desired
Roasted Red chilli powder- As desired
Freshly chopped coriander- As desired
Finely chopped onion- As desired
Finely chopped green chilli- As desired
Sev- As desired
Chaat Masala- As desired
Kala Namak (Rock Salt)- As desired

Instructions

For Aaloo Tikki

In a deep wide bowl mix all the ingredients for the tikki, taste for salt and form into medium sized discs and shallow or deep fry
Set aside on a paper towel to drain excess oil; the tikkis should be fried right before serving

For Green Chutney

Blend all ingredients in a high speed blender, add water if chutney is too thick, taste for salt and set aside; this can be made ahead and even frozen. It keeps fresh in the refrigerator for a week

For White Matar Sabzi

See here
Warm the sabzi right before serving

Assembling the Aaloo Tikki Chaat

In a medium sized bowl, place one (or two tikkis), followed by the matar sabzi and then the remaining ingredients- yogurt, green chutney, sweet imli chutney, tomato ketchup, roasted red chilli powder, chaat masala, onion, green chillies, coriander, black salt and sev; the quantities for each would be as per taste desired
Serve right away

https://onewholesomemeal.com/aloo-tikki-chaat/

Tags Indian Food Recipes, One-Pot Meals, Vegan Recipes, Vegetarian Recipes