Sunday, November 2, 2008

Aloo patti

It was a Sunday evening and the rain was pouring, we wanted to munch something. Luckily i had some soaked channa in the fridge. i pressure cooked it with some aloo (potato) and made this mouth watering dish.

Potatos - 4nos
Onion - 4nos
Tomato - 2nos
Corriander leaves - little
Channa (white & black) - 1/2cup
Turmeric powder - 1/4tsp
Garam masala - 1/2tsp
Jeera powder - 1/2tsp
Mango powder - 1/4tsp
Corriander powder - 1/2tsp
Tamarind Paste - 1/4tsp
Maida flour - 4tsp
Corn flour - 2tsp
Salt - little
ready to eat sev - 2tsp for 1 person
Oil - for shallow fry.

1. Pressure cook pre-soaked channa and potatoes. Peel the skin of potato and set aside.
2. Cut onions. Mash the potatoes and add to it onions, corriander leaves, salt, turmeric powder, red chilli powder, garam masala powder and mango powder, mix thoroughly and take a small portion of it and flatten it. Do the remaining also in the same way.
3. Take the maida and corn flour in a bowl, add little salt, add water and make a little watery batter and set it aside.
4. In a heated kadai, add oil and then when hot add mustard, jeera and cut onions and fry nicely. Then add tomatoes, then all the dry powders and mix well. Then add the channa, tamarind paste and 2-3glasses of water. Add salt and allow it to boil.
5. Dip the potato pattis in maida batter and deep fry or shallow fry them. Both the sides must be golden in color.
6. Take a shallow plate, place 2 potato pattis, and pour the channa mixture, add a dash of green chutney, sweet chutney, a spoon of dahi or curd, corriander leaves, sev and serve hot.

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