45 seconds). Turn over round. Turn over patty. Cook round, pressing in
the same way, about 1 minute. (
Roti
should be evenly cooked on both
sides, with golden brown spots. It should not be very crisp so do not allow
spots to become dark brown. A
roti
takes about 4 minutes to cook.) Put
roti
on a plate. Slide patty onto one side of
roti
as shown in Figure P below.
Put empty, hot tava on a coaster or grid. Do
step 6
without delay.
6.
Scatter
1
/
4
cup/25 g onion rings on patty. Sprinkle
1
/
2
tsp/2.5 ml
vinegar with green chillies and
1
/
2
tsp/2.5 ml
chaat masala
over onions.
Fold edge of
roti
closest to patty over patty and roll up
roti
. Press top
of roll lightly
.
Serve hot. Quickly return tava to medium heat.
7.
Make and serve remaining rolls in the same way as in
step 5
and
step
6
.
Serving Suggestions:
1. Serve with tomato ketchup or green chutney, if desired.
2. Wrap a piece of aluminium foil around half of roll for holding.
•
Nine-at-One-Time Alu Tikki
(Potato Cutlets – Sindhi Style)
Yield: 18
tikki
7 slices
bread
(each 3
1
/
2
inch x 3
1
/
2
inch x
3
/
8
inch
/ 9 cm x 9 cm x 1 cm)
1 cup / 240 ml
water
6 large (2 lb 3
1
/
2
oz / 1 kg)
potatoes
'boiled' (see page 18),
peeled and mashed while still hot
4
green chillies
finely chopped
3 tbsp + 1 tsp / 50 ml
coriander leaves
finely chopped,
lightly pressed into tbsp/tsp
2 tbsp + 1 tsp / 35 ml
mint leaves
finely chopped,
lightly pressed into tbsp/tsp
2
1
/
4
tsp / 11.3 ml
salt
1 tsp / 5 ml
red chilli powder
1
1
/
2
tsp / 7.5 ml
cumin seeds
2 tbsp + 2 tsp / 40 ml
vegetable oil
1.
Immerse each bread slice in water for 15 seconds. Squeeze out
and discard water. Break bread into tiny pieces. Mix bread and all
other ingredients except oil. Make 18 patties about 2
3
/
4
inch/7 cm in
diameter,
1
/
2
inch/1.3 cm thick.
2.
Heat 1 tbsp + 1 tsp/20 ml oil on centre of tava on medium heat no
more than 5 minutes. Spread oil with spatula over tava to about 1 inch/
2.5 cm from rim.
3.
Add 9 patties. Fry on both sides till golden brown (about 5 minutes
on each side). Remove.
4.
Spread remaining oil (1 tbsp + 1 tsp/20 ml) on tava. Fry remaining
patties in the same way as in
step 3
. Serve hot, accompanied with
tomato ketchup or
Dhania Chutney
(for recipe, see page 16).
•
15
Figure N
Figure O
2 inch/5 cm
1
1
/
4
inch/3 cm
1
1
/
4
inch/3 cm
Figure P
Summary of Contents for Futura Nonstick Dosa Tava Griddle
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