Ganga -Gomti is the title of my blog because my cooking is the reflection of the cuisine of eastern Uttar-Pradesh.My mom's journey from Ballia to Lucknow is reflected in her cooking and Ballia is a small city situated on the banks of holy river Ganga while Lucknow is the capital city of U.P. situated on the banks of river Gomti.Now I live in Chicago which is on the banks of mighty Lake Michigan,still the influence of Ganga-Gomti cuisine is predominant in my cooking even today!
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Aalu chop
Aalu Chop
This aalu chop is a delicious evening snack or weekend morning breakfast,coating of poppy seeds makes it interesting and at the same time gives it a nutty flavor. With dhania chutney, it is a matchless dish. So without much ado,let's start.
Ingredients:
Potato boiled (aalu) 4 big size
Onion-1 big or 2 medium
Red chilli powder-2tsp.
Salt
Poppy seeds-4 tsp.
Oil
Dhania chutney
Procedure:
Mash the potatoes and mix salt and red chilli powder.
Heat approx. 2 tbsp. of oil and and saute finely chopped onions till they turn light pink.
Add potato mixture and mix well.
Now after about a minute,turn off the stove and make flat tikkis.
Heat some oil in a girdle or tawa and shallow fry these tikkis, but before this coat them from both sides in poppy seeds.
Senko them well without burning and serve with dhania chutney.
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