Snack time


Aloo tikki frankie, dahi aloo tikki, rava dhokla, & khandvi, all via rasam-saving vegrecipesofindia.

Dhokla is a steamed bread, that isn’t particularly remarkable, but it does a nice job mopping up extra chutneys.IMG_0149

Dahi aloo tikki is in the vein of papdi chaat — no chickpeas, though.  Marvelous combination of flavors:  The potato pancakes are good enough to be eaten on their own, super-powered with yogurt, (homemade!) tamarind chutney, mint chutney and indulgent papdi.


Khandvi were even better than anticipated, but hard to describe.  Like panelle, congealed besan is spread thin, in this case cut into small rectangles and rolled around fresh-grated coconut and cilantro.  It is them tempered with a little curry leaf and mustard sead oil.


Aloo tikki frankie — more potato patties (cheated and used leftover samosa filling), plopped on a little roti an topped with shredded carrots, salted onions, sweet yogurt sauce and a sprinkle of chaat masala.  The yogurt and onions contrast wonderfully, over the mellow potato filling and little carrot crunch.


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