Connect with us

Food

Aloo Tikki | Holy Cow! Vegan Recipes

Published

on


An Aloo Tikki is an Indian street food style potato patty or cutlet or kabob, and it is usually made with a mash of potatoes and sometimes peas or beans. My version of this popular, kid-friendly snack is simple but golden and delicious as can be. And it’s vegan, soy-free, nut-free and gluten-free.

I have a really easy but delicious snack for you today that you simply will not be able to stop gorging on: Aloo Tikki, an Indian-style veggie patty made, at its most basic, with a mash of potatoes and spices and then tossed on a skillet to turn crisp, golden, and heavenly.

A white plate filled with aloo tikkis or aloo kabobs or potato cutlets and a few leaves of baby spinach on the side

These are popular street snacks, but you can easily make them at home, and it takes all of 10 minutes to put the ingredients together. The only work here is to boil the potatoes and shape them. And that’s not really work worth giving up such deliciousness for, is it?

And Aloo Tikkis are delicious — incredibly so. It’s not hard to guess why. Potatoes mashed and put in contact with oil, although not a whole lot of it in this case, are pretty much a slam-dunk. For anyone, kids, adults, fussy eaters, veggie-haters…bring ’em on, and they will not be able to resist these.

Ingredients for Aloo Tikki:

  • Russet potatoes
  • Cumin seeds
  • Cilantro
  • Jalapeno or serrano or another mild or moderately hot chili pepper
  • Chaat masala (optional, but nice)
  • Ginger-garlic paste
  • Breadcrumbs (I use gluten-free but whole wheat or regular wheat breadcrumbs — or even panko — are fine)
  • Salt to taste
A white plate with potato kabobs or aloo tikkis

Tips for making the perfect tikkis:

  • Mash the potatoes evenly. You don’t want large lumps of potatoes in the tikkis. You can put them through a ricer or just use a regular potato masher.
  • Shape the aloo tikkis evenly. You don’t want very thick tikkis, because you want a perfect ratio of crunch to creamy inside.
  • You can add veggies like boiled peas or grated carrots to add more healthfulness to your tikkis, but don’t go overboard. Add about a cup, no more. And make sure you mash them in with the potatoes. Don’t use vegetables that will express water when cooked. You can also add cooked beans.
  • Aloo tikkis are usually deep-fried, but I find that shallow-frying them on a skillet with just enough oil to coat the bottom of the skillet works just as well. Fried at the right temperature — where your tikkis sizzle and sputter as they hit the skillet — will make sure that you don’t get too much oil into your tikki.
  • You can store any leftover tikkis in the refrigerator. Reheat on the skillet or in the oven. You can also freeze them, but be sure to separate them with wax paper or parchment paper.

Looking for more Indian street food snack recipes?


Aloo Tikki Recipe

Nut-Free | Soy-Free | Gluten-Free

Aloo Tikki, golden and delicious potato patties or cutlets, Indian style

Print Recipe

Aloo Tikki Recipe

An Aloo Tikki is an Indian street food style patty or cutlet, and it is usually made with a mash of potatoes and sometimes peas or beans. My version is simple but golden and delicious as can be. And it’s vegan, soy-free, nut-free and gluten-free.

Prep Time10 mins

Cook Time20 mins

Course: Appetizer/snack

Cuisine: gluten-free, Indian, nut-free, Soy-free, Vegan

Servings: 20 tikkies or patties

Calories: 80kcal

Author: Vaishali · Holy Cow! Vegan Recipes

Ingredients

  • 2 pounds russet potatoes (boiled, peeled and mashed until there are no large lumps.)
  • 2 tsp ginger-garlic paste
  • 2 tbsp cilantro (finely minced)
  • 1 1/2 cups breadcrumbs (I use gluten-free usually, but regular or whole wheat breadcrumbs are perfectly fine)
  • 1 tsp chaat masala (optional)
  • 1-2 jalapeno peppers (minced. Serrano or any mild or any moderately hot chili pepper is fine here. Deseed and remove the white ribs of the pepper for less heat)
  • Salt to taste
  • 2-3 tbsp vegetable oil (for frying the tikkis)

Instructions

  • Place the potatoes in a bowl with all of the ingredients and mix well, kneading with your fingers or a fork.

  • Shape the tikkis into discs and pat the sides to make them even. I like to make my tikkis about an inch and a half in diameter.

  • Heat the oil in a skillet. You don’t need a lot but you should have enough to coat the bottom of the skillet evenly. If you make sure that your oil is hot enough that the tikki sizzles and sputters as soon as you place it in the skillet, your tikkis won’t absorb much oil.

  • Working in batches, and making sure not to crowd them, fry the tikkis until they are golden brown, first on one side then the other.

  • Serve hot with any green chutney or tamarind chutney.

Notes

  • You can add boiled peas to the recipe, or even beans. Add a cup and mash them with the potatoes.
  • For more veggie power, add grated carrots. Don’t use very watery veggies because they will compromise the texture of the tikkis and they will fall apart while frying.

Nutrition

Calories: 80kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg



Source

Continue Reading
Advertisement
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Food

Gemini December horoscope Gemini rashifal | Monthley Forcast | With subtitle | Suresh Shrimali

Published

on



#GeminiDecember #DecemberhoroscopeGemini #MonthleyForcast #sureshshrimali
Please Share and Comment if you would like to get your questions answered.

Contact Us:- +91 291 2799000, 2646625, 2432625
+91 9314728165(WhatsApp)

FACEBOOK Gurudev Suresh Shrimali –

Graho Ka khel –

Twitter:- Gurudev Suresh Shrimali – #DecemberhoroscopeMesh #MonthleyForcast #sureshshrimali
Please Share and Comment if you would like to get your questions answered.

Contact Us:- +91 291 2799000, 2646625, 2432625
+91 9314728165(WhatsApp)

FACEBOOK Gurudev Suresh Shrimali –

Graho Ka khel –

Twitter:- Gurudev Suresh Shrimali –

Source

Continue Reading

Food

Inventor of Cocktail with Human Toe Garnish Dies, Donates All His Toes to the Cause

Published

on



If you’re pouring one out in honor of Dick Stevenson, the legendary Canadian bartender who died last week at age 89, make sure some of the booze thoroughly soaks your big toes. He would’ve wanted it that way.

Stevenson, who also went by Captain Dick, is best-known as the inventor of the Sourtoe Cocktail, the notorious shot of Canadian whisky that also contains a well-preserved human toe. More than 96,000 people have found themselves in Dawson City, Yukon and downed the drink to become official members of the Dawson Hotel’s Sourtoe Cocktail Club. Every single one of them also followed the unbreakable rule that serves as the club’s motto: “You could drink it fast, you could drink it slow, but the lips have got to touch the toe.

But Stevenson wasn’t just content to leave his signature drink behind; he’s also set to become an essential part of it. According to his daughter, Dixie, his will stated that all 10 of his toes are to be removed and donated to the bar’s collection. His posthumous generosity more than doubles the hotel’s toe reserves; before Stevenson signed on to surrender his digits, six mummified toes were available for use in the drink. He also stipulated that his ashes are also to be kept in the bar, in a wooden toe-shaped urn that he commissioned before his death.

“He didn’t care anything about the money, he just wanted the fame to go on for the rest of history. [The cocktail] brought him the most fame of anything he’s ever done. Worldwide pretty much,” Dixie Stevenson said. “Dad is a publicity hound and he just said he was going to be more famous after he’s dead.”

According to an oft-repeated legend, the drink’s first toe came from a rum-runner during Prohibition who lost the digit to frostbite in the 1920s. For whatever reason, he decided to keep the toe, and he preserved it in a jar of alcohol. Fast-forward a half-century, and Stephenson—who was a barge captain at the time—found the toe in a cabin he’d bought from that nine-toed man’s brother. Stevenson started entertaining himself and his drinking companions by dunking it in shots of whiskey at his local bar, and then he started serving the Sourtoe Cocktail on its own, on purpose.

That original toe was lost in 1980 when a man who’d already had several Sourtoes accidentally swallowed it. Since then, some of the bar’s followup toes have been swallowed on purpose—despite a four-figure fine for doing that—and they’ve even been stolen (and eventually returned). In March 2018, Nick Griffiths, a former royal marine, lost several of his toes to frostbite during the gruelling Yukon Arctic Ultramarathon, and he generously agreed to donate them to the Dawson Hotel.

“When I was in hospital, I was in intensive care, so you’ve got pretty much two nurses in there with you the whole time. One of them said to me jokingly that ‘you’ll have to donate your toes to the Sourtoe Cocktail if you lose them.’ Then the doctor did the same thing and was laughing about it,” Griffiths told VICE.

“So when I was going down to get them amputated, I asked the surgeon is there any chance I can keep the toes and told him why. He laughed and said, ‘yup, they’re your toes.’ Sure enough, when I came round from the surgery next to the bed was three jars with my toes in them.”

In September, Griffiths traveled from his home in England to the Dawson Hotel to drink the cocktail, which used his own severed big toe. (Yes, he’s the first toe-donor to do this. Weird flex, etc. etc.)

It will be several months before Dick Stevenson’s toes have been sufficiently preserved and are, uh, eligible to be included in the bonkers drink that he gifted to this equally bonkers world. Rest in peace, Captain.



Source

Continue Reading

Food

This meal was so simple but unbelievably good, especially given how little time …

Published

on


This meal was so simple but unbelievably good, especially given how little time and effort went into it! Presenting creamy pasta with chickpeas and lots of veg. I’ll leave the recipe below bc you totally need this in your life. I’m super tired after doing uni work all day, so will try to get an early night. Happy Wednesday friends xx

Creamy curried pasta with chickpeas
150g pasta of choice (gluten-free if required)
1/2 medium onion, chopped
1 large carrot, peeled and chopped
1 stalk celery, chopped
1 can chickpeas, drained and rinsed
1/2 can coconut milk
1 tsp turmeric
1 tsp curry powder
2 tbsp tamari
2 cups kale, de-stemmed and chopped
Cook the pasta according to packaging instructions. Meanwhile, add the onion, carrot and celery to a non-stick frying pan and cook for 3-4 minutes, until the vegetables begin to soften. Then, add the chickpeas, coconut milk, turmeric, curry powder and tamari. Stir over a medium heat for a further 2-3 minutes. Once the pasta is al dente, drain and rinse it and add to the frying pan together with the kale, stirring until the kale wilts.





#pasta #veganpasta #veganfood #eatyourveggies #glutenfreevegan #glutenfreepasta #veggierecipes #bestofvegan #worldwideveganfood #plantbased #plantpowered #makesmewhole #healthyfoodlover #simplefood #vegandinner #foodisfuel #eatwell #healthyish #vegandinner #veganbowl #healthymeal #veganfoodie #veganuk #plantbasedvegan #forksoverknives @forksoverknives @worldwideveganfood @bestofvegan @thefeedfeed.vegan @thrivemags



Source

Continue Reading

Trending

Мы используем cookie-файлы для наилучшего представления нашего сайта. Продолжая использовать этот сайт, вы соглашаетесь с использованием cookie-файлов.
Принять