Want to come play Tic-tac-toe with me? 🙂 Would you believe me if I said that as I was arranging the tikkis for this picture, I actually doubled up as two people and played tic-tac-toe for a minute or two, before I became wrought with childhood memories of a boring and sleepy afternoon from my high school days, stealthily playing game after game on the last page of my copy book with a then best friend, seated in the last bench in class (I was always the tallest girl in class), incognizant of the fact that the teacher might be sternly looking (no, fuming) that we weren’t concentrating in her class and coming towards us to see what was going on under those bent heads, solemnly marking noughts and crosses with fervent strokes, as if our lives depended on them. “Shhh, the teacher’s coming, put away your silly game” warns a nerd from the bench in front of us, eye-brows knit, in agreement with the fast approaching, infuriated teacher and trying hard not to look very interested in what will happen to us, but still keeps rolling her eye-balls stealthily to see whatever she can catch of the tempestuous scene that will unfold, from the corner of her eye, while me and my friend shoot daggers at her to get her to mind her own business! But the teacher let us off with just a nod and a hint of what you could call a smile, because we were not playing tic-tac-toe by the time she got to us, instead we were innocently taking down her notes!! Now, why would she reprimand two such sincere girls at all? Mischief managed! 😉 The nosey nerd however, wasn’t too happy that we got away with our shenanigans and gave us a look that threatened to tell on us. But she was outnumbered…we were two, and she was one, a puny little thing who could easily be bullied and browbeaten by either one of us…hah! We gave her a look that said “Mind it, or else….”, and the rest, is history! What fun school days were! Don’t you agree with me? 🙂
Back to the less exciting, mundane present which needs some sprucing up every now and then, I had had these ‘Aloo Makkai Sev di Tikkis’ about a couple of months back at ‘Punjabi Times’, a pretty well-known Panju restaurant here in B’lore. The tikkis were too yummy and I was dying to try them out at home and eat to my heart’s content. Got a chance to make them yesterday; the tikkis turned out just as yummy as I expected. You should positively try them out too…Im sure y’all will love them, just as much as I did!
For the tikkis:
- Potatoes – 10 nos (medium sized; cooked in the cooker till softly done)
- American sweet corn kernels – 1 cup (cooked in the microwave for 5-7 minutes till softly done)
- Garlic (optional) – 5-6 pods, minced/grated
- Coriander/Cilantro – a handful, finely chopped
- White Pepper powder (optional) – 1 tsp
- Salt – taste
- Oil (for frying) – as required
For the topping:
- Maida/All purpose flour/Cornflour – 2 tbsps
- Salt – to taste
- Water – 1 cup
- Aloo Bhujiya Sev/Sev – 1 1/2 to 2 cups
- De-skin and mash the potatoes to a smooth, creamy mass. Add the corn kernels, minced garlic, coriander, white pepper powder (if using) and salt. Mix well to incorporate all the ingredients.
- Take a small portion (a small handful) of the tikki mix and shape into a tikki of about 2 inch diameter. Smoothen the edges so that nothing is protruding out of the tikki. Repeat with rest of the tikkii mix.
- In the meanwhile, prepare for the topping: Take the water in a wide cup and dissolve the maida/corn flour and salt in it, till it has no lumps. The batter should be slightly thin in consistency, but not too runny. If required, adjust the consistency accordingly.
- Now, dip each tikki completely into the maida batter and immediately coat with the Aloo bhujiya sev. Use a wide plate for the aloo bhujiya to ease up the process of coating each tikki. Press the outer surface of the tikki gently to ensure the sev is stuck well on the surface. (For the novices, the maida batter helps the sev stay bound to the tikkies). Repeat with all tikkies.
- In a shallow pan, heat 2 tbsps oil. Carefully and gently swirl the oil in the pan so that the entire inner surface of the pan is coated with the oil. Shallow-fry the readied tikkies in batches of 4-5 or as many as your pan can hold at a time without crowding the pan. You would need to replenish the oil with every batch (yeah I know what you’re thinking).
- Shallow fry both sides of the tikkies on a medium flame.
- Once done, drop the tikkies on a tissue paper to drain excess oil.
- Serve hot with ketchup or some Cilantro-Mint Chutney (coming right up, in the next post).
Aloos on the inside, aloos on the outside…anybody for some comfort food? 😀