Spicy Sweet Potato Aloo Tikki

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It’s autumn. It’s time to bid farewell to flip flops and open toe sandals and dust off your wellies and fleece (or sheep skin for those who are that way inclined)-lined knee-high boots. Although I am not a big fan of cold, I have a dear admiration for the autumnal months… the red trees that line the avenues, the crisp crunch of fallen leaves underfoot, and the hypnotic patter of welcome rain… are but a few of the sensory pleasures that put a smile on my face.

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Nevertheless my body invariably switches to hibernation mode – that’s “collect carbs and go to sleep” mode in case you were wondering. And that doesn’t even account for the gastronomic adventures of Christmas!!! So I usually make a conscious effort to stay in shape.I do not “diet”. I enjoy food too much. So I see myself as more of a “conscious eater”. It’s probably a phrase I have made up (I do that a lot according to my husband), but it means I just stay aware of what I put in, rather than how much per se.

One of the great boons of Indian home cooking is that we use a lot of spices… which inherently have medicinal and health-promoting properties (as well as adding the “Kapow” to my food). Even now, Indian mothers often treat their children’s cuts and grazes with turmeric paste in preference to any shop-bought antiseptic creams. It just works! What I’m trying to say is that Indian food is healthy… or at least it should be, but it may need a little tweak to get it there. So there is no need to feel guilty when you are making yourself an Indian snack! I don’t (and neither does my other half… who crosses the line between well-meaning appreciation and gluttony with child-like abandon far too often!). For example, try swapping out regular basmati for brown basmati rice or replacing white flour with wholemeal or millet flour. Don’t worry – you will not be sacrificing any of the taste! 

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This brings me to today’s recipe. Aloo tikkis are a street food favourite in India! You will often see locals chowing down on these fried potato spiced potato cakes served with chutneys and salad, on the roadsides in India because they’re so damned moreish! Unfortunately, although they taste amazing they’re probably not the kindest to your waistline. In my recipe I have used exactly the same traditional spices but simply swapped out regular potato for sweet potato, baked instead of fried and served with a kachumber salad (yes… that’s not cucumber… but kachumber – I’m not making it up!). I made a batch of 12 of these and my hubby inhaled them within minutes. I’d like to think that was a testament to the taste and not to his hunger!

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Sweet Potato Aloo Tikki
Serves 2
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Ingredients
  1. 3 medium sweet potatoes
  2. 3" ginger, peeled
  3. 1 clove garlic, peeled
  4. 1/2 cup soya granules
  5. 1 tbsp gram flour
  6. 1 whole birds eye chilli
  7. 2 tsp salt or according to taste
  8. 2 tsp whole coriander seeds, coarsely crushed
  9. 1 tsp paprika
  10. 1/2 tsp amchur/mango powdrer
  11. juice of 1/2 fresh lime
  12. 4 tbsp fresh coriander, roughly chopped
  13. oil for greasing
Instructions
  1. Pre-heat oven at 200C and line a baking tray with greaseproof paper. ( I greased mine with oil)
  2. Place the potatoes inside a plastic carrier bag and tie a knot. Pierce a hole with your finger and cook in a microwave for approximately 12 minutes. (The exact time may vary depending on your microwave and size of potatoes so cook until you can easily place a knife through them).
  3. Allow to cool then peel the skin off (you can easily peel with your fingers) and cut into rough chunks.
  4. Place all the remaining ingredients apart from the oil into a processor. Process everything for 40-50 seconds until it is mixed together well. Check for salt and adjust accordingly. Empty into a bowl.
  5. Grease your hands with oil. Now get a walnut size amount of the sweet potato mixture. Roll into a ball and press down slightly so a patty forms. The width should be about 3-4" wide. Place on the baking tray and repeat with the remaining mixture.
  6. Bake for 10 minutes then turn over and cook for a remaining 10 minutes. Enjoy!
Notes
  1. You can make the patties as big or small as you like. If you make bigger ones, they are great in burger buns and make fantastic veggy burgers!
Monica's Spice Diary - Indian Food Blog http://spicediary.com/

 

 

Spicy Urad Dal Lentil Pakoras

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“The World is much smaller than what it used to be”… or so I keep hearing.  The number of conversations that seem to start with “Back in MY day…. blah blah blah”, seems to be growing daily… and even my brother (he’s only 18 months older than me) is getting in on the act.  What prompted this morning’s historic lamenting was the hour-long conversation I had with my Grandma in Jaipur on Skype! That’s right… I have a techno-Gran! No “Telegram” (what is that?) or faded blue-paper air-mail to keep in touch for us. My Gran is getting younger by the day, and is mos-def moving with the times!
 
Having said that… somethings never change. It still takes half an hour to get a decent connection, and the conversation still starts with the obligatory, and reassuringly loud “Haaalllllloooooo Monnneeeeee. Kaise hi tu? Vot time izit in UK?”
 
We caught up. She told me how her neighbour’s younglings were stealing mangos from the tree in the garden (as I said… some things never change-this is one of my favourite pastimes too!), and I relayed my trials of love, life and of course…food.
 
What a great way to start the day-what could top that? Well, very little in my book, but I did go on to make myself some Dal Pakoras and some cardamom chai. Bliss. If you haven’t tried them yet, well… get it sorted! Moreish, spiced and crunchy on the outside, soft and fluffy on the inside…yep, I’m going to eat some more before my brother gets hold of them!
 
 
Enjoy the recipe, and let me know what you think!
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Spicy Urad Dal Pakoras
Serves 4
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Ingredients
  1. 1/2 cup of urad lentils ("split white washed urad" is the variety you will need)
  2. 4 tbsp water
  3. 3 green chillis (can vary according to your personal preference), roughly chopped
  4. 2" ginger, peeled and roughly chopped
  5. Handful fresh coriander, finely chopped
  6. 1 small onion, finely diced
  7. 3/4 tsp salt
  8. 1/2 tsp paprika powder
  9. 1tsp coriander seeds, coarsely ground
  10. Pinch of asafoetida (optional)
  11. Oil for frying
Instructions
  1. Soak urad lentils for 3-4 hours. Then wash well and rinse.
  2. Add ginger & chilli to a food processor and grind briefly until coarsely ground. Remove and place into a large mixing bowl.
  3. Now add the urad lentils to the food processor along with the water. Grind for a good 2-3 minutes until a thick, smooth paste forms. It should be similar to the consistency of humous. Empty into the mixing bowl containing the chills & ginger.
  4. To the bowl, add the fresh coriander, onions, salt, paprika, coriander seeds and asafoetida.
  5. Using one hand, mix the mixture for 2-3 minutes until all of the ingredients are well combined
  6. Heat oil in a pan on low/medium heat. Once hot, using your hand, drop medium sized balls of the mixture about 3" wide into the oil. If you prefer, you may use a tablespoon. Ensure you leave a little room between each pakora and that the pan is not too overcrowded.
  7. Once all of the pakoras rise to the top of the pan, turn them over using a metal slotted spoon. Allow to cook for a further 3-4 minutes. You should now begin to see the colour of the pakoras change so they are golden. Once you see this, turn each pakora over an continue to cook for another 3-4 minutes.
  8. Once the pakoras are golden all the way around, remove from oil and drain on a kitchen towel. Repeat with the remaining mixture.
  9. Serve hot with tamarind chutney or tomato ketchup!
Monica's Spice Diary - Indian Food Blog http://spicediary.com/