Aloo Pyaaz Subzi and Tikkad ~ with Neeta Lodha

A perfect homemaker, a lovely hostess and a beautiful woman, there was much to learn from Mrs. Neeta Lodha. She also shared with us some of her favourite recipes while we enjoyed a wholesome meal at her Haveli in Ajmer, Rajasthan. A traditional favourite in the state of Rajasthan, “Aloo Pyaaz with Tikkad” is a combination of Potatoes and Onions with tava roasted Rotis – a preparation that can enhance the menu of any party.

For the Aloo-Pyaaz Subzi
Potatoes – ½ kg
Onions – ½ kg
Garlic – 7-8 cloves
Green chillies – 2
Ginger – 1 inch piece
Tomatoes – ½ kg
Cumin seeds – 1 heaped tsp
Bay leaves – 2
Asafoetida powder – ¼ tsp
Chilli powder – 1 tbsp
Turmeric powder – ¼ tsp
Garam Masala – ¼ tsp
Yogurt – 250 ml, beaten
Fresh cream – ½ cup
Coriander leaves – for garnishing
Ghee – 3 tbsps, and for deep frying
Salt – to taste

1. Peel and wash the potatoes and ¼ kg onions, slice them into lengthwise bits and set aside.
2. Grind the tomatoes into a fine puree and set aside.
3. Grind the remaining onions and garlic into a fine paste & set aside.
4. Grind the green chillies and ginger into a fine paste & set aside.
5. Heat ghee for deep frying in a pan, add the potatoes & onions, a few at a time, and deep fry until golden. Remove on an absorbent paper and set aside.
6. Heat 3 tbsps ghee in a pan and add the cumin, asafoetida and bay leaves.
7. Add the onion-garlic paste and sauté until the aroma rises and the raw smell disappears.
8. Now add the chillies-ginger paste and the remaining spices and sauté for a few minutes.
9. Add the tomato puree & cook until well cooked. Add the yogurt & cream and sauté until the ghee
separates.
10. Add the fried potatoes and onions and cook for a few minutes.
11. Take off flame & garnish with chopped coriander leaves.
Serve hot with Parathas known as Tikkads in Rajasthan

For the Tikkad
Wheat flour (coarsely ground) – 4 cups
In most shops of Rajasthan, you can ask for ‘baati ka aata’ and you will get coarsely ground wheat flour. Otherwise, use regular wheat flour. If it is finely ground, then use 3 cups wheat flour and add ½ cup sooji
& ½ cup besan (bengal gram flour).
Fennel seed powder (saunf) – 1 tbsp
Coriander seed powder – 1 tbsp
Ghee – 2 tbsps, and for shallow frying
Milk – 1 cup, for kneading the dough
Salt – to taste

1. Mix all the ingredients and knead into a soft dough. Add more milk if necessary.
2. Roll into 6 inches thick rotis & shallow fry on both sides until well done.
3. Serve with the Aloo-Pyaaz subzi.

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Photo Courtesy: Pic 1 from Lodha archives, Food pics by Manasvi.
More on this blog:
>> Click to read our interview with this Rajasthani Lodha couple.
>> SoulFood & SouMates ~ Click to view some more SoulFood recipes on our Blog.