Taro root/Kachalu is very popular in Hindi poem. This name is on the lips of every child. Its dishes are very popular too not only in north India but all over India. Today I am writing the recipe of its tikki. Here below is how we can make it:
Ingredients
1 small sized boiled kachalu/taro root
1 small finely chopped onion
2 tbsp of chopped onion green leaves
1 finely chopped green chili
1/2 cup of finely chopped cilantro
1 inch piece of grated ginger
salt to taste
1/2 tsp of garam masala
1/2 tsp of ajvain seeds
1 tsp of coriander powder
1/4 tsp of mango powder
For stuffing
handful of frozen peas
1/2 tsp of cumin seeds
1 fresh chili
For garnishing
handful of grated radish
Tamarind chutney
green chutney
Method
1. Wash thoroughly with water to remove all the mud and dirt.
2. Now boil it in pressure cooker for 8-10 minutes depending on the size of the taro root. For this see the post "how to boil kachalu" in this blog.
3. Now peel the boiled kachalu after getting it cool off completely.
4. Now keep it in the refrigerator for 2 to 3 hrs.
5. Now grate it with grater or cut into pieces and mash with any tong/chimta by holding between the tong and press. I prefer it to grate rather than mashing.
6. Now mix grated kachalu, both the onion, cilantro, fresh green chili, ginger, salt, mango powder, garam masala, coriander powder, ajvain seeds/carom seeds and mix with hand.
7. Wash the frozen peas. Take into ceramic bowl with green chili, salt, cumin seeds, 1 tsp of oil and microwave it for 2 minutes.
Preparing Tikki
8. Take some mixture in hand and flatten it pressing with fingers.
9. Now keep the peas on it and make a ball and flat it gently with palm. Prepare all the tikkis likewise.
10. Heat little oil in a non stick pan and place 3 or four tikkis at a time depending on the size of pan.
11. Flame should be low to medium. Turn it to other side, when one side gets crispness. Apply little more oil if needed. Cook it till crisp from both the sides.
Serving
12. Keep two tikkis in a plate. Put some tamarind chutney and green chutney. Garnish it with cilantro and radish.
Enjoy Healthy Cooking!!!
See more recipes:
Bread Tikki chaat
Kale crunchy Chips
Betel Leaf Pakora
Mathi or Mathiyan
Spicy Samak Rice Idlis
Jobstears Sour Idlis (Glutten free)
Fried Jobstears
Ripe Banana Peels Pakore
Ajvain Leaves(ornamental) Pakore
Oats Pakore
Corn Stuffed MIrch Pakora
Leftover Rice Tikki
Besan Chakris/chaklis
Pakwan
Mathi
Besan Papdi
Moong Dal Kachori
Maida Dhokla
Rice Flour tikki
Besan n Aate Ke Paare
Ginger and Mint Leaves Mathiyan
Turn Cornmeal
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Reproduction of the contents of this blog, without permission, in whole or in part, is strictly prohibited.
1 small sized boiled kachalu/taro root
1 small finely chopped onion
2 tbsp of chopped onion green leaves
1 finely chopped green chili
1/2 cup of finely chopped cilantro
1 inch piece of grated ginger
salt to taste
1/2 tsp of garam masala
1/2 tsp of ajvain seeds
1 tsp of coriander powder
1/4 tsp of mango powder
For stuffing
handful of frozen peas
1/2 tsp of cumin seeds
1 fresh chili
For garnishing
handful of grated radish
Tamarind chutney
green chutney
Method
1. Wash thoroughly with water to remove all the mud and dirt.
2. Now boil it in pressure cooker for 8-10 minutes depending on the size of the taro root. For this see the post "how to boil kachalu" in this blog.
4. Now keep it in the refrigerator for 2 to 3 hrs.
5. Now grate it with grater or cut into pieces and mash with any tong/chimta by holding between the tong and press. I prefer it to grate rather than mashing.
6. Now mix grated kachalu, both the onion, cilantro, fresh green chili, ginger, salt, mango powder, garam masala, coriander powder, ajvain seeds/carom seeds and mix with hand.
7. Wash the frozen peas. Take into ceramic bowl with green chili, salt, cumin seeds, 1 tsp of oil and microwave it for 2 minutes.
Preparing Tikki
8. Take some mixture in hand and flatten it pressing with fingers.
9. Now keep the peas on it and make a ball and flat it gently with palm. Prepare all the tikkis likewise.
11. Flame should be low to medium. Turn it to other side, when one side gets crispness. Apply little more oil if needed. Cook it till crisp from both the sides.
Serving
12. Keep two tikkis in a plate. Put some tamarind chutney and green chutney. Garnish it with cilantro and radish.
Enjoy Healthy Cooking!!!
See more recipes:
Bread Tikki chaat
Kale crunchy Chips
Betel Leaf Pakora
Mathi or Mathiyan
Spicy Samak Rice Idlis
Jobstears Sour Idlis (Glutten free)
Fried Jobstears
Ripe Banana Peels Pakore
Ajvain Leaves(ornamental) Pakore
Oats Pakore
Corn Stuffed MIrch Pakora
Leftover Rice Tikki
Besan Chakris/chaklis
Pakwan
Mathi
Besan Papdi
Moong Dal Kachori
Maida Dhokla
Rice Flour tikki
Besan n Aate Ke Paare
Ginger and Mint Leaves Mathiyan
Turn Cornmeal
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Reproduction of the contents of this blog, without permission, in whole or in part, is strictly prohibited.
