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By Root 363 0

flips them into a dried leaf bowl (disposable plate) and methodically adds yogurt, chutneys, boiled chane (chickpeas), onions, and spices. You have just a few seconds for any special requests, such as “Hold the onions, please,” before the chaat is done and in your hands. When I make tikkies at home, my son always says, “Mom, yours are better, but the experience of eating it at the kiosk is special.” I have to agree.

POTATO PATTIES (ALOO-TIKKIES)

5 to 7 medium (2 pounds) white potatoes

such as russet or Idaho

1 teaspoon salt

TOPPINGS

1 (15-ounce) can chickpeas or 1½ cups boiled

black chana

1 cup soy yogurt, blended, optional

½ cup red onions, finely chopped

3 tablespoons Instant Sweet-and-Sour

Chutney (page 187) or Tamarind Chutney

(page 184)

Roasted cumin powder, for garnish

(page 25)

Cayenne pepper, to taste

Salt, to taste

2-3 tablespoons canola or vegetable oil for

frying

1. Wash potatoes. In a large skillet, add potatoes and enough water to about 2 inches above the potatoes. Bring water to a boil on medium-high heat, reduce heat, and boil for 20 to 28 minutes, until the potatoes are done. To check doneness, insert a knife into the potatoes; it should easily pierce the potatoes. Drain the potatoes into a large colander. Cool to room temperature.

2. In the meantime, set up your chaat assembly station: Rinse and drain the chickpeas. Whisk the yogurt until smooth, if using. Prepare the chutney, if needed. Have cumin powder and cayenne pepper handy.

3. Peel potatoes and mash with a potato masher to desired consistency. Sprinkle potatoes with salt and mix well with hands. Mixture should come together like dough. Divide potato dough into 12 parts and make round, smooth patties. You may need to oil your hands if potatoes stick to your hands.

4. Preheat electric griddle to 250ºF, or heat tava/ iron griddle on medium heat. Coat the griddle with small amounts of oil. Place the patties about 1 inch apart. Drizzle small amounts of oil around each tikki, and cook until brown on one side, about 8 to 10 minutes. Turn patties over, drizzle small amount of oil around each patty, and brown the other side. Using a spatula, slightly flatten each patty.

5. Assemble tikki-chaat: Place 2 tikkies on a plate; add about 2 tablespoons chickpeas, 2 tablespoons yogurt, if using, 1 tablespoon onion; drizzle with small amount of chutney; and sprinkle with cumin powder, cayenne pepper, and salt, to taste.

NUTRITION INFORMATION PER SERVING:

Calories:

339; Total Fat: 9 g (Saturated Fat: 0.5 g);

Carbohydrate: 53 g; Protein: 9 g; Fiber: 9 g;

Sodium: 601 mg

GF, LF

Chickpea-Potato Snack

Chana-Aloo Chaat

PREP: 10 minutes

COOK: 0 minutes

MAKES : 4 servings

SERVIN G SIZE: ½ cup

My mom would sometimes have this quick snack ready for us when we came home from school. It was always filling, fun, and tasty. Eat it as a snack or as a salad. It’s even easier now with canned chickpeas.

1 (16 oz) can chickpeas

1 medium boiled potato (about 1 cup

chopped)

2 tablespoons cilantro, finely chopped

2 tablespoons lemon or lime juice

½ teaspoon roasted cumin powder (page 25)

¼ teaspoon salt

¾ teaspoon chaat masala (page 24), or

purchased

¼ cup Tamarind Chutney (page 184), optional

¼ teaspoon cayenne pepper, optional

1. Drain and rinse the chickpeas. Place in a small serving bowl.

2. Peel and chop boiled potato into ¼-inch pieces. Add to the chickpeas. Add cilantro and stir.

3. In a small bowl, mix lemon juice, cumin powder, salt, and chaat masala. Pour over the chickpea mixture and stir. Let stand for about 10 minutes.

4. Enjoy as is or before serving, on each individual serving, drizzle 1 tablespoon of Tamarind Chutney and cayenne pepper, to taste, if desired.

NUTRITION INFORMATION PER SERVING:

Calories:

174; Total Fat: 2 g (Saturated Fat: 0 g);

Carbohydrate: 31 g; Protein: 8 g; Fiber: 7 g;

Sodium: 404 mg

GF, LF

Orange-Ginger Sherbet

Santara Sherbet

PREP: 10 minutes

COOK: 10 minutes

MAKES: 12 servings

SERVING SIZE: ½ cup

Growing up in India, I drank