Saboodana ki Tikki...for the hungry one coming home!

Saboodana ki Tikki, with Green chutney

There are times when you return home from a hard day’s work, wondering what snack you can make quickly, and put your feet up, and eat. And enjoy as you do that.

But much depends on what you have  in the fridge to make the dish without spending more than ten minutes at most. I knew I had  some slices of bread that nobody really wanted to eat. There were boiled potatoes, something I try to ensure a constant supply of. Also remembered I’d put away the saboodana, soaked for khichdi, in the fridge, as I rushed to my office.

And so, it had to be saboodana ki tikki – or saboodana cutlet, I decided. Believe you me, on the 11^th minute, my feet were up on a  good old mora, eyes focused on the  serial in Colours channel, my hand were mechanically going from the plate to my mouth!

Saboodana, Mashed potato and  all other ingredients

Real Quick snack

Here goes the recipe

Pour  a cup of refined oil in a  karai (wok with handles), and place it on the gas, low flame.

Onion -1 –chop fine

Green chillies-4- deseed, chop fine

Green coriander—a few leaves- chop fine

Boiled potatoes--- peel, mash

Saboodana—drain the water

Salt- to taste

Amchoor(dry mango powder)- half a teaspoon

Bread slices –two, break into small bits

Mix everything together nicely  in a large bowl . It should look like a soft dough. All this will not take more than five minutes, by when the oil will be hot.

Make small balls of the cutlet-mix, flatten to about 2.5 inches diameter, a third of an inch thick, and fry till golden.

Serve  the saboodana ki tikki with green chutney and if you like, tomato ketchup.

Enjoy !

 The Green Chutney, is best made whenever you buy the greens, and store in the fridge, to go with…ever so many this.

This is how I make it…

Coriander -1 medium sized bunch

Mint—a quarter of the amount of coriander

Onion-1, medium sized

Ginger- an inch long pece

Green chillies- six

Salt to tast

Sugar-Half a tea spoon.

Black salt-Half a teaspoon

Chop off the thick stem end of the bunch of coriander, wash the rest. Take the leaves of the mint, and discard the stem. Quarter a medium sized onion. Chop half a medium sized mango roughly.

Toss all this in the mixer, with  six to eight green chillies, salt to taste, half a teaspoon of sugar, and some black salt. Grind coarse. Add the juice of a lime, and mix again. Store in a clean glass jar, in the fridge