DURING MY VACATIONS WHEN I WAS IN COLLEGE I USED TO EAT CHAT EVERYDAY,,,FROM DIFFERENT PLACES IN MY HOMETWON...I USED TO GET SCOLDING,,,BUT STILL EVERYDAY CHAT AT LEAST ONCE EVERY DAY...AND NOW ALSO WHEN I GO BACK I DO THE SAME THING...BUT NOW DUE TO LESS TIME I USUALLY STAY IN DELHI ,,,SO DURING MY STAY MY SIS GETS CHAT FROM DIFFERENT PLACES ,..BENGALI MARKET CHAT IS FAVOURITE...ND BACK HERE IN SINGAPORE...I LIKED RAJS CHAT,,,SOMEWHAT TASTE LOOKED FAMILIAR,..COMING TO THIS OF CHAT ,..MY MOTHERS RECIPE,..WHICH I TRIED FIRST TIME HERE...DURING HOLI FESTIVAL..WE USED TO HAVE CHAT AFTER PLAYING HOLI,,AND ALLO TIKIYA WITH CHOLE WAS MY FAVOURITE...HAVE TRIED TO RECREATE THE SAME RECIPE,..
THIS GOES TO NUPUR OF CINNAMON HUT WHO IS HOSTING SWC UP/AWADH
INGREDIENTS
FOR THE TIKIYA
2 BOILED ALLOO MASHED
SALT TO TASTE
CHILI POWDER 1/2 TEASPOON
BLACK PEPPER POWDER 1/2 TEASPOON
FOR THE FILLING IN THE TIKIYA
CHOPPED ALMOND,CASHEWNUT AND RAISINS
FOR THE CHOLA RECIPE REFER THE CHOLA BHATURA POST
CHOPPED ONION ONE
CHAT MASALA ONE TEASPOON
IMLI CHUTNEY ONE TEASPPON
BEATED CURD TWO TABELSPOON
MIXTURE TWO TABELSPOON
PROCEDURE
ADD THE SALT, RED CHILI,BLACK PEPPER TO THE MASHED POTATO
MIX WELL
MAKE SMALL BALLS OF THE MASHED POTATO AND ADD THE DRYFRUITS IN THE BALL AND SEAL PROPERLY
HEAT OIL IN THE NON STICK PAN
AND PUT THE ALLO TIKIYAS INT THE PAN
KEEP TURNING TILL IT TURN BROWN FROM BOTH SIDES
ONCE DONE PLACE ON PAPER TO ABSORB THE OIL
IN THE SERVING DISH PLACE THE TIKIYA
TOP IT UP WITH THE CHOLA
PLACE CHOPPED ONION
FOLLOWED BY CURD
THEN IMLI CHUTNEY,MIXTURE A
ND CHAT MASALAENJOY THE TIIKIYA CHAT WITH CHOLA
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