Ojha Bhaiya's disarming frankness amused some & bugged others. He could say things like, "Bangali log toh Vijaya Dashami mein bulate hain aur kuch pusht bhi nahi khilate," with the naivety of a child. When regular guests were served one glass of sharbat, Bhaiya was asked if he wanted a second. He often did.
Along with the traditional narkol nadu & nimki, we made it a point to make something pusht, substantial, the day Ojha Bhaiya was to visit. It is another matter that he often arrived unannounced & set us in a flurry. Thanks to Ma's annapoorna- like kitchen, he never went back disappointed. That did nothing to change his opinion of Bengalis, though."Didi, aapke yahan hi solid khana hota hai, sab jagah to nariyal laddoo aur nimki pakda dete hain!"
I thought of Bhaiya again today when I was making the Alu Tikki Chaat.
Let's go, guys!
1. Soak matar overnight.
2. Boil with salt & turmeric powder.
Use a pinch of baking soda if you want.
The AlooTikki
1. Saute chopped vegetables with salt & garam masala. Keep aside to cool.
2. Mash the boiled potatoes with salt, chilli powder & garam masala powder.
3. Make small balls of the mashed potato.
4. Flatten on your palm, stuff vegetable into it & shallow fry till golden brown.
The Alu Tikki Chaat
1. Decorate the plate with 2 tikkis, matar, salted yogurt & sweet & sour tamarind chutney.
2. Sprinkle bhuna zeera & sev for added zing.
I used a chunk pickle I have instead of the tamarind chutney, today.
If you don't have chutney at home, it's easy to make.
In a little oil, crackle mustard seeds & 2 whole dry red chillies. Add water. Put salt, turmeric powder, tamarind paste(comes ready made too) & sugar. Boil till paste thickens. Serve cold.
Grandma's Whisper: When you are making matar, make some extra. One day serve it with rice or roti. The next, do it as aloo chaat !Same dish, different taste. Family khush!
Bhaiya, three plates for you. Kab aa rahe hain...
Along with the traditional narkol nadu & nimki, we made it a point to make something pusht, substantial, the day Ojha Bhaiya was to visit. It is another matter that he often arrived unannounced & set us in a flurry. Thanks to Ma's annapoorna- like kitchen, he never went back disappointed. That did nothing to change his opinion of Bengalis, though."Didi, aapke yahan hi solid khana hota hai, sab jagah to nariyal laddoo aur nimki pakda dete hain!"
I thought of Bhaiya again today when I was making the Alu Tikki Chaat.
Let's go, guys!
The Matar
1. Soak matar overnight.
2. Boil with salt & turmeric powder.
Use a pinch of baking soda if you want.
3. Fry the onion, ginger, garlic & tomato paste on medium heat till oil leaves pan.
4. Add the fried masala to the boiled peas & let it simmer for 5-7 mins. Add chopped coriander if preferred.
The AlooTikki 1. Saute chopped vegetables with salt & garam masala. Keep aside to cool.
2. Mash the boiled potatoes with salt, chilli powder & garam masala powder.
3. Make small balls of the mashed potato.
4. Flatten on your palm, stuff vegetable into it & shallow fry till golden brown.
The Alu Tikki Chaat 1. Decorate the plate with 2 tikkis, matar, salted yogurt & sweet & sour tamarind chutney.
2. Sprinkle bhuna zeera & sev for added zing.
I used a chunk pickle I have instead of the tamarind chutney, today.
If you don't have chutney at home, it's easy to make.
In a little oil, crackle mustard seeds & 2 whole dry red chillies. Add water. Put salt, turmeric powder, tamarind paste(comes ready made too) & sugar. Boil till paste thickens. Serve cold.
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