Coriander Aloo Tikki recipe |Kothimbir aloo tikki |Aloo tikki |Easy morning or evening snacks recipe
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Aloo Tikki - Very Crispy | आलू टिक्की
Aloo tikki - one of the famous chaat items and my favorite tea time snack. Aloo tikki is very versatile because you can use as chaat with chutneys or enjoy with Ragda (dried Peas curried and poured on top), also as patty in Desi style burger ???? a.k.a vada pav. variations are endless so enjoy this versatile Aloo Tikki recipe and try it today - crispy aloo tikki.
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Ragda Pattice Recipe | Mumbai Street Style Chaat | रगड़ा पेटिस और चाट की चटनी | Chef Sanjyot Keer
Full written recipe for Ragda pattice
Prep time: 20-25 minutes
Cooking time: 30-35 minutes
Serves: 4-5 people
Sweet tamarind chutney
Ingredients:
● Tamarind (imli) ½ cup / 75 grams
● Seedless dates (khajoor) 250 gm
● Jaggery 750 gm
● Salt to taste
● Black salt 1 tsp
● Ginger powder ½ tsp
● Kashmiri red chilli powder 1 tbsp
● Jeera powder 1 tbsp
● Black pepper a pinch
● Water 1 litre
Methods:
● Soak the imli and khajoor separately in hot water for 15-20 minutes, further squeeze the imli to remove the pulp.
● Transfer the imli pulp and soaked khajoor in a mixer grinder and grind to a fine paste.
● Now, take a wok and, strain the grinded imli & khajoor pulp through a sieve, further, add jaggery, and the remaining powdered spices along with salt & pepper. Switch on the flame & let the jaggery melt.
● As and when you start to cook, a layer of scum will form, remove the scum with a spoon and cook the chutney for 30 minutes on medium flame, while stirring occasionally.
● Cook until the chutney has reached a thin syrup like consistency. Switch off the flame and allow it to cool down, do not cook for too long as it will thicken a bit as it cools down.
● Sweet tamarind chutney is ready, as this chutney takes time for cooking, you can make them in bulk and store them in a well sterilized & airtight jar and refrigerate them for couple of days. Use accordingly.
Green chutney
Ingredients:
● Hara dhaniya (coriander leaves) 1 cup (packed)
● Pudina (fresh mint leaves) ½ cup (packed)
● Adrak (ginger) 1 inch
● Teekhi hari mirchi (spicy green chillies) 2-3 nos.
● Roasted Chana dal 1 tbsp
● Kala namak (black salt) ½ tsp
● Jeera (cumin) powder 1 tsp
● Amchur (dry mango) powder 1 tsp
● Salt to taste
● Ice cubes 2-3 nos.
● Water as required
Method:
● Add all the ingredients in a grinding jar and grind into a fine chutney, store this in refrigerator and use accordingly.
Ragda
Ingredients:
• Safed matar (Dry White peas) 250 gm
• Water as required
• Haldi (Turmeric) powder ½ tsp
• Jeera (Cumin) powder ½ tsp
• Dhaniya (Coriander) powder ½ tsp
• Saunf (Fennel) powder ½ tsp
• Ginger 1 inch (julinned)
• Fresh coriander (chopped)
Method:
• I've soaked the white peas overnight or minimum 8 hours in water, drain the water and rinse with fresh water.
• Set a cooker on medium heat, add the soaked white peas and fill water until its 1 cm above the matar surface.
• Further I’ll add powdered spices, salt & stir well, close the lid and pressure cook for 1 whistle on high flame, further reduce the heat and pressure cook for 2 whistles on medium low heat.
• After the whistle, switch off the heat & allow the pressure cooker to depressurize naturally, further open the lid and check for its doneness by mashing with hands.
• Further we need to make the ragda, for that continue to cook in the pressure cooker without the lid, switch on the flame and bring it to a boil, once it comes to boil, use a potato masher and mash it lightly while keeping few chunks intact.
• Cook the starch from the vatana releases and it becomes thick in consistency.
• Add ginger julienned and freshly chopped coriander leaves, stir once. The ragda is ready, keep it aside to be used later.
For aloo pattice
Ingredients:
• Oil 1 tbsp
• Jeera 1 tsp
• Green chillies 1-2 nos. (chopped)
• Boiled Potatoes 5-6 medium size
• Salt to taste
• Fresh coriander a handful
• Ginger ½ inch
• Oil for cooking the tikki
Method:
• Set a pan on medium heat, add oil and let the oil heat, further add jeera & green chillies, stir & cook briefly.
• Further add boiled potatoes, mash the potatoes while adding, further add salt, fresh coriander & ginger, mix & cook while mashing it potato masher, do not mash it completely. Cook for 2-3 minutes, further transfer in a bowl and cool down to room temperature.
• Once the mixture cools down, take spoonful of mixture and shape to make tikki.
• Set a pan on medium heat, add enough oil and shallow fry the tikkis on medium heat from both the sides until crisp and golden brown in colour.
• Your aloo pattice are ready.
Assembly:
• Crispy aloo pattice
• Ragda
• Methi chutney
• Green chutney
• Chaat masala
• Ginger julienned
• Chopped onions
• sev
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How To Make Coriander Mint Chutney | Easy Recipe By Ruchi Bharani | Basic Cooking
Watch and learn how to make Coriander Mint Chutney at home with Chef Ruchi Bharani only on Rajshri Food.
Coriander Mint chutney, usually known as hari chutney, is a versatile Indian condiment that can be used in many different ways. It is used as a condiment with grilled or fried food, but may be used a spread or dip too.
Ingredients
1 ½ Cup Coriander Leaves
½ Cup Mint Leaves
2 Green Chillies
1 Inch Ginger
1 tbs Peanuts
½ tsp Chat Masala
½ tsp Cumin Seed Powder
1 tsp Sugar
Salt
Lime Juice
Water
Method
- In a mixer, add coriander leaves, mint leaves, green chillies, ginger, peanuts, chat masala, cumin seed powder and sugar.
- In order to maintain the color of the green chutney, add salt and lime juice in the end.
- Grind everything well.
- Add water that's enough to grind.
- Coriander Mint Chutney is ready!
Host: Ruchi Bharani
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Aloo Tikki - Potato Patties Recipe by Manjula
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Learn how to cook Aloo Tikki (Potato Patties) Recipe by Manjula
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Ingredients
3 medium size potatoes boiled and shredded, this will make 2 cups of shredded potato
2 tablespoon bread crumbs
1 teaspoon salt
Oil for cooking
Filling
1/3 cup green peas boiled and drained
1 teaspoon chopped ginger
1 tablespoon green chili minced
1 tablespoon minced cilantro (hara dhania)
¼ teaspoon salt
1 teaspoon oil
For Serving
About 1 cup yogurt whipped
1/4 cup cilantro chutney
1/4 cup tamarind chutney
BEST CORIANDER PEANUT CHUTNEY | Coriander chutney recipe | Chutney in minutes | Food with Chetna
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
Her third book 'Chetna's Healthy Indian' came out in Jan 2019.
Her fourth book 'Chetna's Healthy Indian Vegetarian' came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!