Besandwari Patateji Tikki ( Masala Aloo Mixture Dipped In Chickpea Flour Batter )
About Besandwari Patateji Tikki ( Masala Aloo Mixture Dipped In Chickpea Flour Batter )
By definition, Street food is prepared or cooked food sold by vendors in a street or other public location for immediate consumption.
Hence, very often its unhealthy and comes in the "Junk Food " category.
But, still it reflects the culture, eating habits of the particular place and community.
It maps out the geography of the people, telling us history of their ancestors in far off places.
I am sharing A very popular Street food of my Sindhi town., Besan Aloo Tikki.
It is a part of our Sindhi cuisine and is made when one is feeling indulgent or for guests over unannounced.
It is very tasty of course, as all such food tends to be.
By making it at home, at least a few parameters like hygiene and quality are controlled.
Please do not confuse it with the Famous Bambaiya Batata Wada...though I am inclined to believe, they just might be distant cousins. ๐
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Recipe Time & More
Ingredients
- Batter 1 cup, or besan for the besan
- 1-2 tsp Salt or as per taste
- red chili powder 1 teaspoon
- Water As Needed
- 2 large Potatoes boiled and mashed for the mixture
- 2 , Green Chillies finely chopped
- 1 / Garam Masala teaspoon
- 1-2 tsp Salt or as per taste
- 1 tsp red chili powder
- 1/2 inch Ginger grated
- leaves Curry 8 to 10
- 1 cup Coriander chopped
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Instructions
- For the Besan Batter- Take the besan in a bowl.
- Add salt and 1/2 teaspoon red chilli powder.
- Slowly, Add in the water and make a thick paste-batter
- Take the mashed potatoes in a plate or big bowl
- Add salt, 1/2 teaspoon red chilli powder, chopped green chillies, garam masala, grated ginger, curry leaves, green coriander leaves.
- Mix it well.
- Make a number of small balls using up all the potato mixture.
- Heat oil for deep frying in a pan.
- Dip each ball in the besan batter
- Let it be coated well.
- Deep fry till only half cooked.
- The colour should be lightish only.
- Drain in a sieve.
- Fry all the potato balls like this.
- Now, slightly flatten each ball.
- Deep fry again, on low flame.
- Let the colour change to golden brown
- The corners will turn crunchy.
- Remove on tissue paper.
- Serve piping hot, with pav and mint-tamarind chutney.
Recipe Notes
Go in for organic Besan.
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Anju Bhagnari
6 Comments
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This looks delightful! Thanks for the recipe.
This is fantastic! Thank you for sharing.
This is wonderful! Can’t wait to taste it.
This is perfect! Can’t wait to taste it.
These street recipes is what define India…so once is a while you should taste them too.
Yummy Snack especially during monsoon @ Anju :). Loved it