Snack time

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

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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.

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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.

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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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The Crew are omnivorous land mammals