FIRST AND FOREMOST – COPYRIGHT VIOLATION
The blogger from http://kitchenflavours.blogspot.com/ has copied pictures of my aloo tikki recipe into her blog at http://kitchenflavours.blogspot.com/2008/07/aloo-ki-tikkiya.html. She has no understanding of what copyright means. She has copied the image with no mention of my blog and made it her own image. We all need to boycott this. If possible, block this blogger from entering your blogs. My dear friend Mona from zaiqa.net informed me about this and her pictures have been copied as well. So dear readers, block this blogger http://kitchenflavours.blogspot.com and protect your hard work.
Tikki with a surprise twist ~ Poha Tikki
Yes, that’s right! It’s tikki time and this time it’s not the usual aloo tikki but something unusual and it is Poha Tikki. The story behind this innovation goes like this – I had bought thin poha by mistake instead of medium or thick for making poha. My husband loves poha for breakfast so I started to cut aloo for it. In the mean time I ran cold water over poha and left it while I was prepping for poha. I was surprised to see that the poha did not hold it’s shape and became mushy. I was disappointed to see this because I really wanted to make poha for my husband as he simply loves it. So I thought of a lot things to make use of it because I hate to waste food when so many people in this world do not have food to eat even once a day. Then the idea bulb lit and that’s how this recipe was born.
Thin poha approx. 1 & 1/2 cup
2 medium size aloo
1 slice of bread
1 green chili or as per taste
1 tsp garam masala
1 tsp red chili powder or per taste
Salt to taste
Handful of fresh dhania (herb) finely chopped
Amchur powder per taste (optional)
Some peas (optional)
Run cold water over the bread slice and then squeeze out all the water. Crumble it and mix it with all the ingredients listed, taste and adjust any seasonings. Take a small portion and make a ball by rolling it in between your palms, then press it a bit to flatten out just like the image below. Now, your tikki (pattie) has gotten it’s shape.
Tikki ready to be cooked
Heat a non-stick pan, add a tbsp oil and place a few tikki making sure not to over crowd the pan. Press it down with a spatula so that more surface area can get golden brown and crispy. After a few minutes, gently flip the tikki to cook on the other side. Press a little bit again, add a little more oil if needed and let it cook until golden brown. Serve hot as is or with a side dhania chutney
Poha Tikki hot of the griddle
NOTE: Definitely the texture of this tikki is different from aloo tikki but it tastes great.