What better paring than super cute Rio Coin Drop Earrings from Stella & Dot and a piping hot Aloo Tikki (Indian spiced potato pancake) and some chutney? Ok, maybe a glass of wine or two, but seriously, you have to try the tikkies. My friend Jen Van Atta stopped by to learn how to make this tasty snack, and she was so impressed, she decided to give the earrings away. The earrings, while named “Rio” actually use recreations of old Indian coins. With the words “Annas” (the equivalent of cents) and “India” written on one side, and a picture of Queen Victoria on the other. So how do you win them? All you have to do is leave a comment at the bottom of this blog post about which Indian recipe you’d like to see next (or comment on another recipe from this site if you’re unfamiliar with Indian food). I’ll pick someone at random and voila…you’ll get these go-to earrings. Some basic information:
–You can leave as many meaningful comments (no reposts please) as you’d like to increase your chances (only actual recipe related comments will be approved).
–You must be a subscriber to theeasyindian.com.
–Contest runs from July 26th-August 12th.
–Winner will be announced August 15th at theeasyindian.com And now on to the recipe! Ingredients
2 tbsp oil (1/2 tbsp for pea mixture, 1 1/2 tbsp for potatoes)
1/2 tsp cumin seeds
1/2 tsp coriander powder
1/4 tsp chili powder
1/2 tsp salt
1/2 cup peas
1 inch ginger grated
3 medium potatoes (boiled, pealed, and grated into a bowl)
1 tbsp corn starch
1/4 cup cilantro
Cook Potato Mixture
1. Add corn starch to grated potatoes
2. Mix together with your hands until potato gratings stick together
3. Set aside
1. Heat up pan on medium flame and add oil
2. Once oil warms up, stir in cumin seeds
3. Once cumin seeds make popping sound, stir in coriander, chili powder, ginger, salt and stir for a few seconds
4. Stir in peas and cook for about 5 minutes
Make the Aloo Tikkis
1. Take a ball of potato mixture in palm and flatten to create a thick patty.
2. Place a teaspoon of pea mixture in center of patty.
3. Fold over edges of potato over the peas so they no longer show, and flatten again into a thick patty.
4. Warm up new pan on medium flame and add about a teaspoon of olive oil.
5. Place potato patty in pan and cook for a few minutes.
6. Turn over and cook on the other side for a few minutes.
7. Repeat, gently patting down patty until both sides are crispy brown. Add oil as needed.
8. Serve with chutney, yogurt, and/or garnish with cilantro.
(note the potato part of the patty is intentionally left bland since it is mean to be served with chutney).