BM # 33    Week 2   Day 2

I am sure you all are familiar with the Bikaneri Sev Bhujia . Well for those of you who do not know this is a namkeen or a savory munch from Bikaner, which is a popular city of Rajasthan. This is made of gram flour and is nice and spicy. BIkaner is also very famous for it’s papads. These are Rajasthani papads which are either made of Urad daal or moong daal.The diameter of these is quite big..say 12″.

Today, for the 2nd day under Cobo Platters I am cooking a Bikaneri Platter.,which has has been inspired by my favorite chef Vineet Bhatia. On his show he made the tikki with chaunk wali dahi. Chaunk is tempering and dahi is curd, so we have a lentil patty and a tempered curd as a dip to go with it….all full of Rajasthani flavors.The Rajasthani ‘s normally make Kachoris which are stuffed with urad daal, but to give the flavor of Rajasthan, a patty with the spices used in kachori has been made.I served a paratha with this platter to complete the meal.

Tikki / Patty
1 cup urad daal, soaked for 3-4 hours
2-3 potatoes, boiled and mashed
1 tsp cumin seeds
1 tsp fennel seeds
Pinch asafoetida
1 onion, finely chopped
2 green chilly, finely chopped
1/2 tsp red chilly powder
1/2 tsp chaat masala
Salt to taste
Heat oil, add cumin seeds, let crackle.
Add fennel seeds and asafoetida.
Add onion and green chilly and sauté till transparent.
Add the drained daal , turmeric powder and salt.
Sauté on full flame and then cook on slow fire till the daal is nearly cooked.
Sprinkle water in between, but do not add too much water in one go.
Each grain should be separate and the daal should be just cooked.
Add boiled mashed potatoes, red chilly powder and chaat masala.
Mix well and remove from fire.
Check the spices and then form tikis / patty’s from this mixture.
Shallow fry the tikis till golden.
Make sure you flip the tikki only after one side is crisp , by flipping them again and again the tikis will break.

Bikaneri Mathri Paratha
1 cup wholewheatflour
4 tbsp oil
1 tsp cumin seeds, coarsely crushed
1 tsp fennel seeds, coarsely crushed
Salt to taste
Mix all ingredients and bind a semi soft dough.
Roll into a thick disc twisting the edges into a pattern.
Cook the paratha smearing it with ghee on both sides.

Chaunk wala dahi
1 cup hung curd
Salt to taste

2-3 tbsp oil
1-2 tsp cuminseeds
Pinch asafoetida
Few curry leaves
Red chilly paste

Red chilly paste
8-10 whole red chillies soaked in Luke warm water
Grind to a fine paste
Bikaneri papad
Khari boondi
Heat oil, add cumin seeds, asafoetida and curry leaves.
Address chilly paste and sauté.
Add to the hung curd.
Mix well and garnish with crushed, roasted bikaner  papad and boondi.

I was truly amazed to taste these tikis as they were absolutely unique and tasted fantastic. The combination of the curd dip gave the dish true Rajasthani flavors.I designed the paratha like a Mathri that I have tasted in Rajasthani homes, it tasted good but I had a tough time cooking due to the edging that I did, I guess The next time I will add more oil to the dough and then make it like a Mathri.
This was a platter that stole everyone’s heart and I was flooded with compliments.Now can you see that proud smile on my face ?

Print Recipe
Tate of Bikaner with Udad Daal Tikki and Chaunk waala Dahi

14 thoughts on “Tate of Bikaner with Udad Daal Tikki and Chaunk waala Dahi”

  1. Of course I can see the proud smile and had I tasted this I would have been very happy indeed!..everything looks amazing Vaishali. As always you left me stumped for words with your display of dishes. Truly tempting!

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