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themed party apps

So I had this thing this morning. It is a combination of a blessing/first hair cut for my newest nephew and we had to get all dressed up. For anyone who knows me...not my favorite thing to do. But my little nephew was soooo good throughout the whole buzz cut/haircut and he looks so good, that it was almost worth it. Thank goodness for my sister - I own very little ethnic wear but she has tons. Every event that I have to go to where I need to wear Indian clothes, she is my source of all things!

The food was all made by my mom, who is an amazing cook. It was super delicious and since it was a lunch, the menu was a very popular 'street food' type of entree - called Pao Bujee. Basically a spicy potato, vegetable mix served with warm toasty bread. Super popular in India and a staple of most families. There's just something super comforting about it and it is easy to make a day ahead and heat up. In this case, since we were super busy today, it was the perfect stress free meal to serve.


As we were planning for today event, I started thinking of themed party appetizers. Whenever I go to a friend's house for dinner, I have to bring something. Better yet, if I know what type of food they are serving, then I try and theme my appetizer accordingly. Today (if it had been a smaller event), I would have made these adorable mini aloo tiki's that I have made in the past for some dinner parties that I have went to. They are easy to make, pack a punch of flavor and are vegetarian and vegan. Don't they look great?!

Mini Aloo (Potato) Tikki


INGREDIENTS:

4 medium potatoes

1 tsp ginger paste

3/4 tsp garam masala

1/2 tsp chaat masala

1/2 tsp red chili powder

2 Tbsp finely chopped cilantro leaves

1 green chili chopped (can use jalapeño if you prefer mild)

4 mini sweet peppers chopped (optional but I like the color in it)

1 to 2 Tbsp chickpea powder (can use cornstarch or rice flour instead)

4 Tbsp bread crumbs

3/4 tsp salt to taste

2 Tbsp cashews chopped

4 to 6 Tbsp avocado oil (or any oil) as needed


DIRECTIONS:

  1. Boil potatoes in the Instapot (place potatoes on a trivet with water on the bottom) and pressure cook them for 7 to 8 minutes. Let the pressure release naturally. Let them cool and then peel them. (If you don’t have an Instapot, really look at purchasing one!). If you are waiting for you own Instapot to arrive in the mail, then boil the potatoes taking care not to over cook them.

  2. Mash the potatoes AFTER the potatoes have been cooled completely! Mash until most of the potatoes are free of large chunks.

  3. Add cilantro, green chilies, ginger paste garam masala, chaat masala, salt and red chili powder. Mix thoroughly.

  4. Add chickpea flour and bread crumbs and mix until everything comes together. If needed, add more breadcrumbs if your mixture is too wet. It should be firm and non-sticky.

  5. Form small flattened patties of equal size - I use a small ice cream scoop so that they are all the same size. I think it’s an essential tool in any kitchen!

  6. Heat 4 to 6 Tbsp of oil in a medium sized cast iron pan (another essential kitchen tool!) or if you don’t have one, a heavy bottomed non-stick skillet.

  7. Check if the oil is hot by gently sliding a small portion of the mixture to the hot oil to see if it is sizzling.

  8. Once ready, gently slide the tikki’s in a single layer on the skillet. Careful to not let them touch and to not move them around until they firmed up on the bottom. Fry them until they are golden and crisp on both sides.

  9. Remove them to a plate lined with a paper towel to absorb any extra oil.




I mean, yum!! Plus, this recipe is sure to make you a hero. Who doesn't like being a hero once in awhile right?!



LINKS FOR SOME OF THE THINGS:

Instapot

Ice cream scoops - set of 3 sizes

Cast Iron Pan

My favorite Non-Stick Pan - super affordable!

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