Aloo tikki for Rakhi Day

First, a bit of good news -- Anya's travel visa is finished and in our hands!

Second, this Wednesday is Rakhi Day (also called Raksha Bandhan), our favorite Indian holiday!  It celebrates the bonds of love between brothers and sisters.  Our kids exchange and wear string bracelets to symbolize the ties between siblings, and give each other candy to symbolize the sweetness of their love for each other.

Anya helps by mashing the potatoes.

This spring, when Sunil was visiting, I tried a new recipe that I'll be making again for Rakhi Day.  It's a type of flavorful potato patty served with tamarind or mint chutney.  You can make it as spicy as you wish by adding more chopped peppers.  We received this recipe when we attended Dillon International's India Heritage Camp last summer -- which is open to any India-adoptive families, by the way, not just those who have worked with Dillon!

ALOO TIKKI

6 medium potatoes, baked, peeled and mashed
1/2 cup peas
1 Tbsp oil
2 tsp. salt
1 1/2 Tbsp. cumin
2 Tbsp. finely chopped ginger (or 1 tsp. ground ginger)
2 Tbsp. chopped coriander leaves (or 1/2 tsp. ground coriander)
2 Tbsp. chopped green chilies
     (anaheim peppers or poblano peppers are a good substitute if you can't find fresh green chilies)
1/2 Tbsp. red chili powder
1 Tbsp. chaat masala*
1 1/2 tsp. garam masala
2 Tbsp. chopped cilantro

In a large bowl, mash the baked potatoes.  Add oil, peas, salt, cumin, ginger, coriander, chilies, chili powder, chaat masala, garam masala, and cilantro.  Make tikkis (patties) about 3 " in diameter. Brush the tikkis with oil, and place in a single layer on a cookie sheet or baking pan.  Broil for 10 minutes, then turn over and broil for another 5 minutes.  Serve with tamarind chutney and mint chutney.

*If you don't live near an Indian grocery store, you can G*ogle "chaat masala" to find recipes for the chaat spice combination.  Penzey's sells garam masala.

Yummy!  An easy, tasty side dish to replace mashed potatoes or french fries . . . Enjoy!!