In-house Copywriter at Camberwell Film Studios. Loves writing about advertising and technology. Has worked with Contagious Magazine, The Upcoming, Creative Orchestra, Triton Communications, All India Radio, etc.
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a) Boiled potatoes (You can find them easily at Tesco or Asda) - 1 Can. b) Green Chillies (chopped) - 1pcs.
c) Sweet natural yoghurt (Don't go for Greek yoghurt as it is too thick). d) Tomato Ketchup. e) Fresh coriander leaves (chopped). f) Salt (to sprinkle). g) Garam Masala. h) Butter. i) Potato Crisps (Walkers would do).
1) Mash the boiled potatoes together in a bowl and knead into a smooth dough. Roll and push them flat (like burgers) into tikkis, approximately 2 inches in diameter.
2) Heat a non stick pan on low heat and add butter to fry.
3) Carefully slide in the flat tikkis into the pan and raise the heat to medium.
4) Let the tikkis turn crisp brown outside, turn and repeat till both sides are crisp golden brown.
5) Take them out in deep serving plates, two in each.
6) Crack the crust by pushing in with a spoon, add two pinches of salt and a pinch of garam masala. Then crush some crisps and add on top.
7) Generously pour tomato ketchup followed by yoghurt. Garnish with green chillies and chopped coriander leaves.
Aloo ki tikki is a favourite part of Indian Chaat snacks and is usually had in evening between 4pm and 7pm before dinner. One can easily find Chaat stalls in the markets and people flock them to snack and do Golgappa shots (non-alcoholic spicy hot shots in thin crusted spheres of flour).
a) Chicken boned thighs - 8 pcs
b) Ground Pepper - 1 teaspoon
c) Ground Cumin - 1 teaspoon
d) Lemon - 5
f) Butter/Desi ghee
g) To garnish:Tomato -1, Onion -1, Green Coriander (chopped)
1) Take the chicken pieces out from the packaging, wash and place in a deep bowl.
2) Sprinkle about a teaspoon of salt, pepper and cumin powder on top.
3) Squeeze 4 lemons on top, mix well, cover and refrigerate for two to four hours.
1) Take the chicken out from the fridge and heat the grill.
2) Glaze the chicken pieces with butter/desi ghee and heat the chicken over direct heat with a closed grill for about 8-10 minutes. Turn and repeat for the other side, glazing the chicken again with butter/desi ghee.
3) Take the grilled chicken out on a serving tray with round chopped tomatoes and onions for platter. Squeeze another lime on top and garnish with chopped coriander leaves.
The grilled chicken is often an accompaniment to beers for a guys night at home. Eating chicken and having beers at a mate's place, getting drunk and sobbing over exchanging old ex's stories is a part of a once a month ritual for the urban Indian college boys.