Aloo Tikkis - The favourite Punjabi snack

To serve 4 adults you need:

Ingredients:
Potatoes (fist-sized) - 4

Onions - 1
Green chilies - 2
Cooking oil - 2 Tbsp
Jeera powder - 1/2 Tsp
Chilly powder - 1/2 Tsp
Fresh Coriander Leaves - 4 strands chopped fine
Slices of bread - 4
Lime - 1
Salt to taste

Tools you will need:
Non-stick pan, cooker

The Burpy To-do:

1. Boil the potatoes till well done, peel the skin once cool and grate to avoid lumps.
2. Dip the slices of bread in water and squeeze the water out and add them to the potatoes.
3. Add finely chopped onion, green chilies and coriander leaves, jeera powder, salt to taste, and lime juice to the potatoes and knead into a soft dough.
4. Make flat circular cutlets of 2" diameter of 1 centimeter of thickness.
5. Shallow fry these cutlets/tikkis on the non-stick pan on a low flame using the cooking oil so that they become crispy brown on both sides.

Serving options are as follows:

Once done on both sides serve the tikkis hot...

• With green coriander chutney or tomato ketchup. 
• As a filler in buttered slices of bread with finely chopped onions
• With ragda and chutneys

Add-on Recipe: Green coriander chutney

1. Grind a large bunch of coriander leaves along with 3 green chilies, 1 lime's juice and 3 pieces of garlic along with 6 tbsp of water
2. Add salt to taste once grinding is complete

Add-on Recipe: Tamarind chutney

1. Take a fist full of peeled tamarind and soak it in water for about 30 minutes
2. Squeeze the pulp of the tamarind into the water and strain water to get a smooth paste
3. Add a fist full of grated jaggery to the paste. Also add to it a 1 tsp of ginger powder (Sonthh) pinch of black pepper, 6-8 raisins, and 4-5 dates.
4. Bring the mixture to a boil and make the flame low to cook for 10 mins. The paste will thicken and your chutney is ready
5. You could coose to strain te mixture or eat it as is 

Add-on Recipe: Ragda

1. Soak the ragda chana for 2-3 hours
2. Cook with 2 times the quantity of water, 1 chopped onion, 1 tomato, crushed ginger garlic paste, and salt to taste in a cooker
3. Serve hot with Tamarind Chutney and the Coriander Chutney shared above

Mahim Ke Aloo

What you need to serve 4 adults:

INGREDIENTS
Mini Potatoes - 1 kg
Dhaniya & Zeera seeds each - 1 tsp
Kashmiri Chillies - 4
Leaves of Kokum - 10
Finely chopped onions - 2
Cooking oil - 1 tbsp
Rai - 1 tsp
Curry Patta Leaves - 6-8
Hing - 1/4 tsp
Green chillies finely chopped - 4
Salt to Taste
Corriander leaves - Bunch
Pure Ghee - 1 tbsp

TOOLS
Cooker, Grinder (alternatively use a hand pounder), Knife and board, Kadhai
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The Burpy TODO:
Boil the mini potatoes in the cooker. Peel when cooled and keep aside.
Lightly brown the Zeera seeds, Dhaniya seeds and Kashmiri Red Chillies and then grind to a powder.
Soak the Kokum leaves and then grind to a paste.
In the Kadhai, add the Cooking Oil, Rai, Hing, Curry Patta Leaves, Green chillies and finely chopped onions.
Once the onions turn light pink add the powdered dry masala and the kokum paste and sauté till the oil leaves the sides.
Add the mini boiled potatoes to the masala and sauté for a few more minutes with salt to taste.
Garnish with coriander and a dash of pure ghee.
Serve hot with hot Paranthas / Rotis / Rice