Aloo Tikki, Curd, Tamarind Chutney and Besan Sev

Ingredients

• 1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
• 1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)

Instructions

1. 1

   Boil the Milk

   • Pour the milk into a heavy-bottomed pot or saucepan.
   • Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2. 2

   Cool to Lukewarm Temperature

   • Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
   • To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3. 3

   Inoculate with Starter

   • In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
   • Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
   • Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4. 4

   Ferment and Set the Curd

   • Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
   • Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
   • Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5. 5

   Chill and Serve

   • Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
   • Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
   • Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.

Ingredients

• 100 g Tamarind (Seedless block is preferred)
• 125 g Jaggery (Grated or powdered for easy melting)
• 2 cup Water (Hot, for soaking)
• 1 tsp Roasted Cumin Powder
• 1 tsp Dry Ginger Powder
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 0.5 tsp Black Salt (Also known as Kala Namak)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Garam Masala
• 0.25 tsp Hing (Optional, for flavor and digestion)

Instructions

1. 1

   Soak the Tamarind

   • Place the block of seedless tamarind in a heatproof bowl.
   • Pour 2 cups of hot (not boiling) water over it.
   • Let it soak for at least 30 minutes, or until the tamarind has softened completely.
2. 2

   Extract the Tamarind Pulp

   • Once softened, use your hands or a sturdy spoon to mash the tamarind thoroughly in the water to release its pulp.
   • Position a fine-mesh sieve over a saucepan and pour the tamarind mixture through it.
   • Press the solids with the back of a spoon to extract as much thick pulp as possible. Discard the fibrous residue left in the sieve.
3. 3

   Dissolve the Jaggery

   • Place the saucepan with the tamarind extract on medium heat.
   • Add the grated or powdered jaggery. Stir continuously until the jaggery dissolves completely, which should take about 3-5 minutes.
   • Bring the mixture to a gentle boil.

Ingredients

• 2 cup Besan
• 0.25 cup Rice Flour (for extra crispiness)
• 1 tsp Ajwain
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 0.25 tsp Hing
• 1 tsp Salt
• 2 tbsp Vegetable Oil (hot, for the dough (moyan))
• 0.6 cup Water (or as needed)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, sift the besan and rice flour. Add the ajwain, turmeric powder, red chili powder, hing, and salt. Whisk well to combine all dry ingredients.
   • Heat 2 tbsp of oil until it's quite hot. Carefully pour this hot oil (this is called 'moyan') over the flour mixture. Use a spoon initially, then your fingertips to rub the oil into the flour until it resembles coarse breadcrumbs.
   • Gradually add water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be soft and slightly sticky, not stiff.
2. 2

   Set Up the Sev Maker

   • Choose the disc for fine sev and attach it to your sev maker (sev press or sancha).
   • Grease the inside of the sev maker cylinder and the disc with a little oil to prevent the dough from sticking.
   • Shape the dough into a log and place it inside the greased cylinder.
3. 3

   Heat Oil for Frying

   • Pour the remaining 2 cups of oil into a heavy-bottomed kadai or deep pan. Heat over medium flame.
   • The oil should be moderately hot, around 175°C (350°F). To test, drop a tiny piece of dough into the oil. It should sizzle and rise to the surface steadily. If it browns too quickly, the oil is too hot; if it sinks, the oil is not hot enough.
4. 4

   Fry the Sev

   • Hold the sev maker directly over the hot oil. Turn the handle to press the dough out into the oil, moving in a circular motion to form a large, flat spiral.
   • Fry for 1-2 minutes on one side. You will notice vigorous bubbling. Once the bubbling subsides significantly, carefully flip the sev spiral using a slotted spoon.
   • Fry the other side for another minute until it is light golden and crisp. Avoid over-browning.
   • Work in batches to avoid overcrowding the pan, which can lower the oil temperature.
5. 5

   Drain and Cool

   • Once crisp, remove the sev from the oil with a slotted spoon, allowing excess oil to drip back into the pan.
   • Place the fried sev on a wire rack or a plate lined with paper towels to drain further.
   • Let the sev cool completely at room temperature. It will become even crispier as it cools.
   • Once cooled, gently break the sev spirals into smaller, bite-sized pieces.
6. 6

   Store

   • Store the completely cooled besan sev in a clean, dry, airtight container.
   • It will stay fresh and crispy for up to 3 weeks at room temperature.