Journalism of Courage
Weekdays can feel monotonous and boring. But not anymore! That is because we are here with a special sizzling recipe to cheer you up. All you need to do is try chef Sanjyot Keer's delectable 'Aloo Tikki Makhani Sizzler'. Not only will it be a treat for the taste buds, but also for your stomach. (Source: Sanjyot Keer)
Prep time: 15-20 mins
Cooking time: 30-35 mins
Serves: 3-4 sizzlers
For aloo tikki
Ingredients
Butter :1 tbsp + oil 1 tsp
Ginger: 1 tbsp (chopped)
Green chillies: 2-3 (chopped)
Green peas: 1/3rd cup
Powdered spices:
Turmeric powder: 1/4th tsp
Coriander powder: 1 tsp
Red chilli powder: 1 tsp
Jeera powder: 1 tsp
Aamchur powder: 1tsp
Garam masala: 1 tsp
Black pepper powder: 1/4th tsp
Potatoes: 4-5 medium size (boiled)
Salt to taste
Poha (flattened rice): ½ cup
Fresh coriander: 2 tsp (chopped)
Lemon juice: 1 tsp
For slurry:
Refined flour: ½ cup
Corn starch: ½ cup
Salt and pepper, to taste
Water, as required
Refined flour to coat
Bread crumbs to coat
Oil for deep frying. (Source: Sanjyot Keer)
Set a pan on medium heat, add oil and butter, green peas, green chillies and ginger, sauté them for 1-2 minutes. Add powdered spices, mix and sauté for few seconds on low flame, switch off the flame and grate the potatoes directly in the pan, add salt, switch on the flame and keep it on medium heat, mix and cook for 2-3 minutes. Transfer it in a bowl. Wash the poha with water and rest for 4-5 minutes to soften, keep it aside to add in aloo mixture. Further, add softened poha, freshly chopped coriander leaves and lemon juice, mix and combine well. (Source: Sanjyot Keer)
Grease your palm with oil, take a spoonful of mixture and shape in medium size aloo tikki. (Source: Sanjyot Keer)
Make slurry by mixing refined flour, cornstarch, salt and pepper (to taste) along with some water. (Source: Sanjyot Keer)
Coat the tikkis with refined flour and pat to remove excess flour, Then dip it in the slurry and coat it well, further coat it with dry seasoned bread crumbs (add salt and black pepper to taste), pat and shake to remove extra crumbs. Follow the same step to coat each aloo tikki. Set oil for deep frying on medium high heat and fry the tikkis until they are crisp and golden brown. (Source: Sanjyot Keer)
For makhani sauce
Ingredients:
For makhani puree
Oil: 1 tbsp
Whole spices:
Jeera: 1 tsp
Hari elaichi (green cardamom): 3
Tej patta (bay leaf): 1
Onions: 2 medium size (sliced)
Sabut Kashmiri lal mirch: 4-5
Ginger: 1 inch
Garlic: 12-15 cloves
Tomatoes: 1 kg (roughly diced)
Powdered spices:
Red chilli powder: 1 tsp
Turmeric powder: 1/4th tsp
Garam masala: 1 tsp
Kasuri methi: 1 tsp
Sugar; 1 tsp
Cashew nuts; 10-12
Salt to taste
Butter: 2 tbsp
Water; 500 ml
For tadka:
Butter: 1 tbsp + oil 1 tbsp
Garlic :1 tbsp (chopped)
Ginger: 1 inch (chopped)
Green chillies: 2-3 (slit)
Onions: 1 medium size (chopped)
Kashmiri red chilli powder: 1 tbsp
Sugar: 1 tsp
Hot water as required
Fresh cream: 1/4th cup
Garam masala: 1 tsp
Kasuri methi: 1 tsp
Fresh coriander leaves: 1 tbsp (chopped)
Method:
Set a wok, add oil, and he rest ingredient for puree, mix well and cook on medium high flame for 10 minutes.
Add water, cover and cook on medium flame for 15 minutes.
Switch off the flame to cool down to room temperature.
Transfer the mixture to a grinding jar and grind to a fine puree, strain and keep aside.
For tadka, set a wok on medium heat, add butter + oil, garlic, ginger, green chillies and onions, cook until the onions are translucent.
Low down the heat and add Kashmiri red chilli powder and sauté briefly for 10 seconds, immediately add the pureed gravy and sugar, stir and cook well.
Add hot water as required to adjust the consistency of the gravy/sauce, stir and cook well for 5-6 minutes on medium flame.
Now add fresh cream, garam masala, kasuri methi and freshly chopped coriander leaves, mix well and adjust the seasoning as per your taste. Makhani sauce is ready. (Source: Sanjyot Keer)
For jeera rice Ingredients: Ghee 1 tbsp Jeera 1 tbsp Cooked rice 4 cups Salt to taste Fresh coriander leaves 1 tbsp (chopped) Method: Set a wok on medium high heat, add ghee and jeera, add the cooked rice & salt to taste, toss well and add some freshly chopped coriander leaves, toss well and the jeera rice is ready. (Source: Sanjyot Keer)
For sautéed veggies Ingredients: Oil 1 tsp + butter 1 tbsp Garlic 1 tbsp (chopped) Veggies: French beans 1 cup Carrots 2 nos. (batons) Red chilli flakes 1 tsp Salt & Black pepper powder to taste Sugar a pinch Lemon juice 1 tsp Light soy sauce 1 tsp (optional) Methods: Set a wok, add oil & butter, add garlic, stir for 1-2 minutes on low flame. Further, add the veggies, and the remaining ingredients, stir and cook for 1-2 minutes on high heat. Sautéed veggies are ready. (Source: Sanjyot Keer)
Assembly Ingredients: Sizzler pan Cabbage leaves Crispy aloo tikki Jeera rice Caramelized onions Sautéed veggies Makhani sauce Heat the sizzler plate until its smoking hot. Spread the cabbage leaves over the smoking hot sizzler pan. Place the jeera rice, sautéed veggies, caramelized onions, over the sizzler pan, place the crispy aloo tikki over the rice and finish by pouring the hot makhani sauce. Add few pieces of cold butter on the sizzler plate below the cabbage so the pan to give the sizzling sound. (Source: Sanjyot Keer)
Your Aloo Tikki Makhani sizzler is ready to be served. Enjoy it immediately! (Source: Sanjyot Keer)
