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Aloo tikki, also known as aloo ki tikkia, aloo ki tikki or alu tikki, is a snack originating from the Indian subcontinent. In Indian, Pakistani, and Bangladeshi preparation, it is made of boiled potatoes, peas, and various curry spices. Aloo means potato in Hindi-Urdu, and tikki is a small cutlet or croquette.
Alu chat (also spelled as alu chaat, aloo chat, or aloo chaat) is a street food originating from the Indian subcontinent, it is popular in North India, West Bengal in Eastern India, Pakistan and also in parts of Sylhet Division of Bangladesh. It is prepared by frying potatoes in oil and adding spices and chutney.
Bonda is a deep-fried South Indian potato snack [1] [2] that has various sweet and savory versions in different regions. The most common is aloo bonda ( potato bonda ), and other region-specific variations include potato replaced with sweet potato, tapioca , grated pineapple, green peas, paneer , or other ingredients including rice.
Aloo gobi, potatoes and cauliflower; Aloo gosht, potatoes and meat in shorba; Aloo mutter, potatoes and peas in tomato gravy; Aloo paratha, an unleavened bread stuffed with mashed potatoes; Aloo pie, a fried pastry filled with potatoes and vegetables; Aloo pyri, potato curry and bread; Aloo tikki, deep fried potato patties with peas and spices
The precise origin of the dish is uncertain. Recipes for cooked meat enriched with spices and mixed within a sauce date back to 1700 BCE found on cuneiform tablets near Babylon, credited to the Sumerians. [5] During the Mughal dynasty, the Mughals called "boneless pieces of cooked meat" Tikka to India. [6]
Aloo gobhi, aloo gobi or alu gobhi (pronounced [äːluː goːbʱiː]) is a vegetarian dish from the Indian subcontinent made with potatoes (aloo), cauliflower (gobhi), and Indian spices. [2] It is popular in Indian cuisine. [3] It is yellowish in color due to the use of turmeric, and occasionally contains black cumin and curry leaves.
The Portuguese and British made red chili, potato and cauliflower popular after 1700 A.D. Mughals, who began arriving in India after 1200, saw food as an art and many of their dishes are cooked with as many as 25 spices. They also used rose water, cashews, raisins, and almonds.
The recipe was reportedly created by a 19th-century British Army officer of the same name (likely apocryphal) who presumably had resided for a period of time in the Raj. Its characteristic ingredients are mango, raisins, vinegar, lime juice, onion, tamarind extract, sweetening and spices. Several companies produce a Major Grey's Chutney, in ...