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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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Taro root and its leaves are used in making various dishes. Few days back, I tried to make its stuffed parantha and roti. It came out so nice and delicious that I have not imagined to that extent. Here below is its full recipe how I made 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 dough
2 cups of wheat flour
1 cup of water
handful of wheat flour for rolling
oil for frying
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.

7. 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.
8. Heat the tawa on medium flame.
9.Now make the balls out of dough.
10. Take one dough ball and roll it with rolling pin in round shape with the help of dry flour.
11. Place handful of kachalu mixture on rolled roti and gather it from all sides and make flat ball out of it. Now press gently with palm to make it more flatten. Now apply dry flour to it and roll it on wooden surface with rolling pin.
12. Next place it on heated tawa or non stick pan. When one side seems dry, turn it to another side and apply oil to both the sides and cook till it gets crispy.
13. Tempting kachalu parantha is ready to serve. It can be served with curd, butter, pickle and chutney.
Stuffed Roti
1. Follow the above mentioned method for parantha from steps 1 to 11.
2. After step 11, place the rolled stuffed roti on heated tawa. When it seems dry from one side turn it to the other side.

3. Now cook it by pressing some small kitchen cloth towel from both the sides or puff it on direct flame by turning very quickly on both the sides.
4, Swadisht stuffed kachalu roti is ready to serve. Little pure ghee can be applied to it. Enjoy it with curd.
Enjoy Healthy Cooking!!!
See more recipes:
Kuttu Flour Puda or Chilla
Chili Chilla
Spicy Grilled Baby Corn Kabab
Namkeen Puda or Chilla
Bread Tikki chaat
Corn stuffed Mirch Pakoras
Double Colored Rice Poori
Kale Patra or Patoud
Mathi or Mathiyan
Papaya Parantha
Kuttu &sweet Potato Roti
Ajvaini Lacha Parantha
Boiled Rice Parantha
Bread Loaf
Mooli Wali Makki roti
Plain Makki Ki Roti
sweet Bread (Tutti Frutti)
Totilla's bhatoore
Tortilla Tandoori roti
Chili Parantha
Gobhi Parantha
Stale Roti Chaat
All Purpose flour/Maida dhokla
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Reproduction of the contents of this blog, without permission, in whole or in part, is strictly prohibited.

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FUN COOKING

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