Khatte Teekhe Aloo (Tangy and Spicy Potatoes)

Potatoes/Batate/Aloo whatever you like to call it, is that one ingredient which is always available in my kitchen and I am quite sure that is the case with most of us. Potato is such a delicious, versatile and easy to use ingredient and you can make so many varieties of dishes with it mashed potatoes, hash browns, stew, indian sabzis, stuffing for parathas, french fries, chips, baked potatoes, hasselback potatoes…the list is endless. “Batate ki sabzi” is my savior when I run out of all other vegetables 😛 :P.
Today I will be sharing a very simple recipe for baby potatoes which is jazzed up with chili some other spices and tamarind. There is no specific name for this dish so I am going to call it “khatte theeke aloo” which literally means “tangy and spicy potatoes”. This is a very common and popular ramadan snack dish at my in-laws place. And no prizes for guessing on how I got the recipe :P. However this potato dish can be enjoyed any time of the year and my hubby devours it. The recipe is so easy that you simply cannot go wrong with it.
Serves 3 – 4
Ingredients:
Baby potatoes – around 600 – 700gms (If you cannot find baby potatoes just use the regular white or gold potatoes)
1 to 2 tbsp tbsp of oil
1 – 1/2 tsp of cumin seeds
2 – 1/2 tsp of chili/mirchi powder
1/2 tsp of cumin/jeera powder
1/2 tsp of coriander/dhania powder
1/3 cup of tamarind pulp (made my soaking the tamarind in warm water)
Salt to taste
You may increase or decrease the amount of tamarind and chili powder as per your liking.
Method:
1) Start off by washing the potatoes thoroughly. Add the potatoes in a stock pot and add enough water so that the potatoes are completely submerged. Add some salt and then cook the potatoes on a medium flame until they are nice and tender.
2) Once the potatoes are cooked transfer them into a colander and hold it under cold running water for few minutes. This will help stop further cooking of the potatoes. Once the potatoes are warm enough to handle, peel off the skins of all the potatoes. Cut them in half and keep them aside. You can keep them as whole also but make sure that you poke a few holes in them with the help of a fork or toothpick to ensure that all the goodness of the tempering is absorbed by the potatoes.
3) Now lets prepare the tempering. Heat oil in a saute pan. Once hot add the cumin seeds and let them splutter. Now to this add the tamarind pulp, chili powder, cumin powder and coriander powder. Saute this for a min and cook the spices until the oil starts to separate.
4) To this tempering add the halved potatoes and salt to taste. Mix everything together nicely so that all the potatoes are nicely coated with the spices. Close the pan with a lid and let the potatoes cook in the spicy tangy masala for around 4 – 5 mins.
5) Finish off by garnishing with chopped coriander/cilantro leaves.
Serve hot 🙂

Potato and Peas Pattice

Perfect as a tea time snack, this easy peasy and very simple potato peas pattice is definitely a crowd pleaser. This recipe was passed on to me by my MIL. She made this once when she was visiting us and i totally fell in love with the simplicity of the recipe. The taste of this pattice brought back fond memories of Mumbai. 
When i was working back in Mumbai, I always took the “ladies special” train to and back from work. So every day while coming back home in the evening, there was this sweet old lady who would board the same train from a particular station and would sell piping hot pakoras (made specifically during fasting days) inside the train. I totally loved them and would buy them whenever possible. So when mom in law made these potato peas pattice, it brought back memories of the train pakoras because they tasted so similar minus the peas :). Just like me, I am sure that you will definitely like this recipe. So go ahead and give it try :D. 

Here’s the recipe:
Makes around 12 – 13 medium sized pattice

5 – 6 medium sized potatoes (boiled, peeled and mashed)

1 tbsp of chili and cumin seeds crushed
Salt to taste
 ½ cup bread crumbs
For the stuffing:
2 cups of peas cooked
½ cup freshly grated coconut
½ cup groundnut powder (roasted and coarsely ground)
1 tbsp chilli and cumin seeds crushed
Salt to taste
A dash lemon juice
Oil for frying
1) Boil the peas and cook until they are done. Drain the peas, add the freshly grated coconut, groundnut powder, chili and cumin seeds crushed, salt and a dash of lemon juice. Keep it aside. 
2) Simultaneously boil and cook the potatoes. Remove and let them cool. Peel the skin of the potatoes and mash them. To the mashed potatoes add around 1 tbsp of chili and cumin seeds, bread crumbs and salt to taste. Combine all of it and set it aside.

3) In a pan or kadai heat oil enough for deep frying. While the oil is heating up keep the pattice ready.
4) Apply a little oil to your hands. Take a lemon sized mixture of the potato, roll it into a ball and flatten it. Place around a tbsp of the peas filling in between the flattened potato, cover and seal it. (as shown in the pictures below). 
5) Make all the pattice in a similar manner and keep it ready. 
6) Deep fry in the oil for few mins (around 6- 7 mins) it may take more or less time depending on the size of the pattice you made. 

And thats it. Yummy hot pattice are ready to be eaten. Serve hot along with chutney of your choice to ketchup and enjoy with hot cup of tea or coffee.