07 July, 2017

Aloo Tikki-Chole Chaat Recipe | How to Make Aloo Tikki Chole Chaat

Learn how to make Aloo Tikki-Chole Chaat ~ A popular Indian street food of spiced potato patties served with spicy chickpeas curry and assorted sweet date-tamarind chutney and hot mint-coriander chutney and topped with finely chopped onions, tomatoes and sev

Inside a small restaurant with double glazed window you will find several posters of Bollywood stars smiling at you. There are small granite tables with pickle and chutney trays on top and matching red velvet cushioned chairs. Large framed photograph of Guru Nanak is hung just above the cashier’s desk and a small table fan is rotating gently. The aroma of food being cooked inside the kitchen is intoxicating and people are busy savouring plates of Naans, Curries, Chaats, Indian sweets and Kebabs.

Come out of the restaurant you will find women in colourful saris and salwar kameez, men wearing colourful turbans and kurtas, pavement food stalls selling Samosas, Chaats and Jalebi, small shops selling mobile phones and bright fabrics in rainbow colours hanging in shop fronts. Add to this the Bhangra music and sweet smell of incense and spices is in the air. Am I in India?!

Welcome to Mini India in London a.k.a Southall. For one moment, you will forget that you are in West London and feel you are walking on the streets of any Indian market. Chandini Chowk, Apna Baazar, Garam Chai, Pooja Ghar, Jalebi Junction etc are the few of hundreds of restaurants, spice shops, chat shops in Southall. It is a food Mecca for people like us staying away from home as the food smells and tastes very close to what we find back home. From the staple South Indian Idli and Dosa served on banana leaves to North Indian Chaats and Naans served on road side, you will find almost all the colour and flavours of India. So, if you are visiting London, don’t miss visiting this Mini India when the home sickness bug catches you.

Having eaten (read stuffed or hogged) varieties of Chaats till we could hardly move our sweet seats, surprisingly we were craving for more Chaat after we came back home. So, we set to create same magic in our kitchen with something we could make very quickly.

Thankfully the leftover Chole (spicy chickpeas curry) from yesterday’s dinner came to our rescue. Since we had enough quantity of 3 delicious chutneys (Spicy Red Chilli Chutney, Green Mint and Coriander Chutney and Sweet Date-Tamarind Chutney) stocked from our previous weeks Chaat party, all we had to make was Aloo Tikki or spiced potato patties and chop some onions, tomatoes and cilantros. So, we set to create Aloo Tikki-Chole Chaat by making fresh batch of Aloo Tikkis. I made Tikkis with just boiled potatoes and few spices and in no time, we were digging rather large bowl of hot, sweet and spicy Aloo Tikki-Chole Chaat.

If preparing everything from scratch (including assorted chutneys), it will take a little longer time and more effort. But trust me when I say it’s worth all the hard work. I am giving here detailed recipes for Aloo Tikki, Chole and all the chutneys used to make this delicious Chaat. Make it in leisure and enjoy. And don’t forget to make big batch of Aloo Tikki as you can easily freeze them and whenever heart desires.

Aloo Tikki-Chole Chaat (Potato patties served with spiced chickpeas and delicious chutneys and topped with onion and crunchy Sev)
Prep Time: 15-20 mins
Cooking Time: 40-60 mins
Recipe Level: Intermediate
Spice Level: Medium to hot
Serves: 6-8 people
Shelf Life: Best served fresh. Curry and tikki can be refrigerated for 2-3 days or frozen for up to a month (read notes)
Serving Suggestion: As a meal or snack

Ingredients for Aloo Tikki:
3 large Potatoes
1 medium Onion, peeled and finely chopped
1½ tsp Ginger-Garlic Paste
1 tbsp Corn Flour (Adjust acc to requirement)
1-2 tbsp Fresh Coriander Leaves, finely chopped
Salt to taste
Oil for pan frying the patties

Spices Used:
½ tsp Garam Masala
½ tsp Jeera/Cumin Powder
1 tsp Coriander Powder
1 tsp Chaat Masala

For Tadka/Tempering:
1 tsp Jeera/Cumin Seeds
¼ tsp Hing/Asafoetida
½ tbsp. Oil

Ingredients for Chole:
1-1 ¼ cup White Chickpeas/Kabuli Chana, soaked overnight and cooked or 2 tinned Chickpeas, rinsed and drained
2 large Onions, peeled and finely chopped
4 large Tomatoes or 1 tinned Plum Tomatoes, pureed
1 ½ tsp Ginger-Garlic Paste
Salt to taste
½ tbsp. Oil

Whole Spices Used:
1 inch Cinnamon/Cassia Stick
4-5 Cloves
2-3 Green Cardamoms
1 Black Cardamoms
1 Bay Leaf
½ tsp Shah Jeera/Cumin Seeds (Optional)
1 tsp Jeera/Cumin Seeds
1 tbsp Dhania/Coriander Seeds
3 Dried Kashmiri Chillies (Adjust as per taste)
½-1 tsp Black Peppercorns
1 tbsp Kasuri Methi/Dried Fenugreek Leaves (Optional but recommended)

Ground Spices Used:
½ tsp Garam Masala
½ tsp Haldi/Turmeric Powder
½ tsp Amchur/Dry Mango Powder or 1-2 tbsp Fresh Lime Juice (Adjust as per taste)

For Tadka/Tempering:
1 tsp Jeera/Cumin Seeds
¼ tsp Hing/Asafoetida (Optional)
1 tbsp Oil

Ingredients for garnishing:
Assorted Chutneys (ingredient list and recipe below)
1 medium Red Onion, peeled and finely chopped
2 medium Tomatoes, finely chopped
2-3 tbsp Coriander Leaves, finely chopped
½-1 cup Sev

For Aloo Tikki and Chole:
  1. Cook whole potatoes in a pressure cooker or in a sauce pan with enough water. Once cooked, peel and mash them.
  2. If using dried garbanzo beans or chickpeas, soak the beans in enough water for 7-8 hours or overnight. Pressure cook or cook the beans in sauce pan with a pinch of cooking soda or sodium bi carbonate for 2 whistles or until the chickpeas are cooked through. Drain the chickpeas and reserve the water for the gravy.
  3. Peel and finely chop the onions for tikki and chickpeas curry.
  4. Puree the fresh or tinned tomatoes to smooth paste.
  5. Finely chop the fresh coriander leaves and keep it aside until needed.
  6. Dry roast the whole spices (cinnamon/cassia stick, cloves, black cardamom, green cardamoms, coriander seeds, cumin seeds, shah jeera, dried Kashmiri chillies, black peppercorns and bay leaf) on medium flame for a minute or until the spices change colour to golden brown and aromatic. Transfer the roasted spices to a blender or spice grinder and blend it to powder.
  7. In a same pan, heat ½ tbsp. oil and add half of chopped onions for the chickpeas curry. Sauté them on medium flame till they turn golden brown on the edges. Add ginger and garlic paste and fry until their raw smell disappears, about 2 minute. Transfer it to the blender along with powdered spices and grind them to smooth puree by adding ¼ cup of water. 
For garnish:
  1. Refer the ingredient list and recipe for chutneys below.
  2. Finely chop the onions and tomatoes for garnishing. 

Proceed to make chickpeas curry:
  1. Heat 1 tbsp. oil in a pan and when hot, add remaining half of finely chopped onions. Add a generous pinch of salt and a tsp of sugar and sauté the onions until they turn golden brown. The salt will speed up the cooking of onions and sugar helps in caramelising them quickly.
  2. Next add the ground spice-onion paste and fry them on medium flame for 3-4 minutes, stirring continuously until the paste becomes little dry and the oil separates in the edges.
  3. Add the pureed tomatoes and mix them well. Take care as the puree will splutter when cooking. Stir the mixture for 3-4 minutes.
  4. Mix in turmeric powder and salt to taste and add about 3 cups of water. Cover the pan with lid and let the gravy come to gentle boil, about 5-6 minutes.
  5. Add cooked chickpeas, amchur/dry mango powder, half of finely chopped coriander leaves. Add little more water if you find the gravy too thick or mash the chickpeas with a ladle if the gravy is too thin for your liking.
  6. Let the gravy simmer for 8-10 minutes on low flame for all the flavours to blend harmoniously.
  7. Crush the kasuri methi (dried fenugreek leaves) and mix in garam masala. Add the remaining finely chopped coriander leaves and mix them well. Adjust the seasonings and turn off the flame. Let the curry rest covered for 10-15 minutes.

Proceed to make Aloo Tikki:
  1. Peel and mash the boiled potatoes once it is cool enough to handle in a mixing bowl.
  2. Heat ½ tbsp. of oil and once hot add cumin seeds and hing. Let the cumin seeds sizzle and change colour to deep brown.
  3. Mix in finely chopped onions and ginger garlic paste. Fry them until the onions turn golden and the raw smell of ginger-garlic paste disappears, about 2 minutes.
  4. Mix in cumin powder, coriander powder and garam masala and turn off the flame. Transfer the mixture to mixing bowl.
  5. If using bread slices, dip the slices in cold water and squeeze to remove the water. Crumble them with hands and add to the mashed potatoes. If using bread crumbs, directly mix with mashed potatoes.
  6. Add finely chopped coriander powder, chaat masala, corn flour and salt to taste and combine well. Adjust the corn flour as per requirement as it helps in holding the shape of tikkies while frying.
  7. Make a lemon sized balls and press them down. Shape them into round or oval shape (about 1 cm thick).
  8. Heat tawa/griddle and arrange the tikkies in a single layer. Add about ½ tsp of oil for each tikkies and fry them on medium to low heat till they turn golden brown. Gently flip them and pan fry by drizzling little oil until they turn golden brown and crisp on the outside. Alternately, you can deep fry the aloo tikkies or bake them in a preheated oven at 180 deg C with a fan on (brush the tikkies with little oil on both sides) for about 10-15 minutes, flipping them in between to cook on both sides.
  9. Repeat till you have cooked all the tikkies and place them in a paper napkin to remove excess oil.

How to Assemble and Serve:
  1. Place 2-3 Aloo Tikkies on serving plate. Pour 1-2 ladles full of Chole or chickpeas curry on top.
  2. Next drizzle a spoon full of spicy red chilli-garlic chutney, sweet date-tamarind chutney, and green mint-coriander chutney (find the recipes below).
  3. Next add spoonful of chopped red onion, sev and chopped coriander leaves and serve immediately. Enjoy this lip smacking, delicious bowl of Aloo Tikki Chole Chaat.

Sia’s Notes:
  • The slow cooked chole or chickpeas curry or the leftover chickpeas curries are more flavourful as the flavour of freshly roasted and ground spices deepens and blends harmoniously. I prefer to slow cook for an hour at least to get more flavourful curry or make it a day before if cooking in a large batch for the dinner parties.
  • Store leftover Aloo Tikkies in zip lock bag and freeze it upto a month. When needed place them on hot griddle or oven and cook till it is heated through on both the sides.

Assorted Chutneys for Chaat
Prep Time: 15-20 mins
Cooking Time: N/A
Recipe Level: Easy/Beginner
Makes: About 1 cup each
Shelf Life: About 1-2 weeks in refrigerator or upto a month in a freezer
Serving Suggestion: With any Indian chaat, as a sandwich spread, etc

For Sweet Tamarind-Date Chutney:
1 lemon sized Tamarind Pulp, soaked in hot water
8-10 Dates, pitted and soaked in hot water
½ tsp Red Chilli Powder
2-4 tbsp Jaggary (adjust as per taste)
¼ tsp Kaala Namak/Black Salt (Optional but recommended)
Salt to taste

For Green Coriander-Mint Chutney:
½ packed cup Mint Leaves
¾-1 packed cup Coriander Leaves
4-6 Green Chillies (adjust acc to taste)
1 tsp roasted Jeera/Cumin Seeds
¼ tsp Tamarind Paste
Salt to taste

For Spicy Red Chutney: (Optional)
10-12 Dry Red Chillies, soaked in hot water
3-4 Garlic flakes
1 small Tomato (Optional, it helps in grinding the chillies to smooth paste)
½ tsp Tamarind Paste
1 tsp roasted Jeera/Cumin Seeds
Salt to taste

For Sweet Tamarind-Date Chutney:
  1. Soak the tamarind pulp and pitted dates in 1 cup of hot water for about 10-15 minutes.
  2. Grind all ingredients listed to very smooth paste along with the water in which its soaked. Adjust the quantity of water to get desired consistency. This paste should be little thick not runny.
  3. Store it in a sterilised glass jar and store it in refrigerator for 1-2 weeks.

For Green Mint Chutney:
  1. Grind all the ingredients listed to smooth paste adding very little water at time.
  2. Adjust the number of green chillies according to taste. I personally like little hot. Make sure that the chutney is not very watery.
  3. Store it in a sterilised glass jar and store it in refrigerator for a week.

For Spicy Red Chutney:
  1. Grind all the ingredients to very smooth paste adding very little water at time. If you find it difficult to grind, add small tomato (tip learnt from my favourite Chaatwalah).
  2. Store it in a sterilised glass jar and store it in refrigerator for upto a week.


  1. ummmmm....well looking at pictures i felt, i was sitting in a restaurant and gazing at the yummy spread,and was about to take a bite....that i gained consciousness....and came to know this was yet another post of Sia,just to kick me back in kitchen to cook such devilish things..and i hate you for tempting me that much...lol

  2. LOL, you crack me up Alka. and that was one quick response:) and what should i say to all those yummies u keep posting. everytime i look at the pic i run to m kitchen to grab anything which makes me feel little better :) any sindhi recipes coming at ur blog? warn me well in advance so that i dont visit ur blog before lunch or dinner ;)

  3. looks really nice. the weather is soo cold out here am tempted to eat it right now .. I have known it as Ragada Patties during my Mumbai days N I really havent eaten it since we moved out of mumbai .. reminds of of that .. Iam blaming you for increasing my hunger pangs :(

  4. Yes please... a big bowlful of that would be just awesome!! :) Everything looks fabulous, particularly the Chole.

  5. Wow aloo tikki and chole chaat looks welcoming and what a coincidence dear i too posted aloo tikkis today.

  6. Sia, you're really tempting me now...what a wonderful spread :-).

  7. ok i warn u,coz i had just put up a post,but alas u will have to visit ,coz that one is for Tried and tested he he he he he he
    But u will be rewarded for ur visit there,coz i had passed on some awards to u..I know u have already got almost all the awards circulating in blogosphere,but cant help appreciating the good work again and again

  8. Sia, that had me transported to India and yes Alka expressed it well. Looks so real and yet so far :)

  9. mmmmm...u driving me crazeeee with all the chaat early in the am, sia :) u know what, i had made tikki yest ;)

  10. woow... very tempting... it is my breakfast and wish i could grab one from ur blog. tikki chole chaat is my all time favorite chaat

  11. Mindblowing pics!!!! jus amazing!!
    mouthwatering pictures.....way to go!!! lovely recipe...

  12. I was enjoying reading your writeup and then I scrolled down to see the photos that were so real. As if one was not enough to tempt me I see more closeups of the same. My god Sai, its morning here in San Diego and I am already taking inventory of the things I have in my kitchen and making plans to make aloo tikki's. :)

  13. Sia you make me crazy sometimes. I checked ur dabeli, one more chat item and this one. M gone mad after looking at them perfect yar. Too good :). M surprised how do you do this magic :)

  14. you're having way too much fun. in southall, we used to call KFC "kapurthala fried chicken".

  15. I had just this for dinner yesterdy and surely I can have more!!

  16. OMG....everything looks so good. You've seriously made me crave some chaat now and I've just finished dinner.

  17. I just now had my breakfast and girl u made me hungry...look at the pics...who will say a no to those .....yummmmmmmmmmmmmmy!


  19. oh wow..thats really looking out of the restaurant!..sia..tell me..how much time do you spend on clicking these pictures..and how can you resist not eating them..heheh..

  20. Sia, your pics & recipes never cease to amaze me. They look so perfect and mouth watering.

  21. The chaat looks soooo yummy!
    Do you cook the aloo tikki and then freeze them? When I try to freeze them, they always turn soggy irrespective of covering them in air tight containers!

  22. Is that a question you should even be asking!! Just fix me a platter straight, pls :-D.

    I can't resist the temptation to say, "Sia, yeh tune kya kiya" ;).


  23. wow super yours is different method of ingredients for aloo tikki. Well nice pics...

  24. Sia, these recipes are amazing! So are you for pulling this table full of goodies together. All the beautiful ingredients and attention to details really pop!

  25. I visited Southall, u re right mini India atmosphere!
    Delicious Chaat, did u made it or click at the rest? Just kidding...all ur snacks are tempting me to give a try for T& T :)

  26. Yes i do...Can you parcel some over:) btw, read about your chili lime tofu recipe with quinoa...its one tempting recipe for sure...not to mention the pics which are droolworthy.

  27. Wow, what a spread! You are making me hungry Sia. Yumm-O!


  28. u are making me soooooooo hungry miss sia! Its 3:30 here and i am stuck with a pear. Its raining outside and i would have really liked some alootikkichaat! That was a wonderful description of Southall...should come visit London :-)

  29. Ohh ohh...I want some chat now. We get horrible chat here, so if I want to eat, I have to make it myself :(. I think I will have to make some soon, I am drooling..

  30. That chaat looks absolutely divine Sia.. Can I have some?? please. :0)

  31. now you got me all drooling...I wish i were your neighbour :-)

  32. wow.... what a colour ... Realllyfantastic & Amazing... Really mouth watering...

  33. I am drooling!!!! and i can't even run to the kitchen right now as i am at work :(

  34. ure pictures make me hungry......and this aloo tikki chaat, i use to have it so much in delhi. loved it. make it at home so many times. really mouthwatering recipe and mouthwatering pictures

  35. Wow Sia, my mouth is watering and I wish all that's in the pic is at my table this instant. No patience to make and eat. Aloo tikki looks sooooooooooooo tempting. Thanks for this recipe.

  36. The pictures look really delicious, Sia! We have a similar mini India in our area too and I can imagine exactly what you are talking about :) After reading your post, I feel like going to that place and having a chaat and masala chai right now :)

  37. Hi Sia,

    Wonderful Chat!!!!!! Lovely presentation:-) Thanks for sharing this recipe.

  38. Yummyyyyy Sia.. that spread is so nice.. i would love to have this..tumba layaka iddu

  39. Pics are mouth-drooling sia Its my breakfast time and after seeing this pics I started carving for chaat.

  40. yeah, weather here is also cooling off Vegetable platter and this chaat is right for the season:)
    for me ragda patties is the one which uses dried white peas but what's in name:)

    big plate is on ur way Laavanya :)

    now that is one nice coincident kitchen flavours. will check ur recipe soon.

    thank you Suni. I will send u this plate of chaat and u send across ur stack of parathas;) deal?

    thank you for that red alret Alka;) and thank you for sending across the award:) i am on my way to check ur new post. that is as soon as i finish my breakfast ;)

    LOL, Indo. u just have to make a stop in UK and i will make sure that everything is within ur reach:)

    tikki? i know ur tikki will have some twist Richa. haven't forgotten all ur recipes with some nice and unusual addition. r we in for another surprise?

    that's my fav too my spicy kitchen. actually most of teh chaats are my fav ones ;)

    awww, thank u spices 'n aroma :)

    he he... i am glad to know u liked them Srimati. so have u made up ur mind to cook these?

  41. no magic bhawana, just drag ur hubby to help u with cleaning and washing while u cook so that u dont have to worry abt doing it;) and u can then cook in leisure too;) i hope u give it a try and that dabeli is to die for:)

    Bee, ah.... look who is talking! and kapurthala fried chicken- god! ha ha ha... ROFL :)

    good for u Jyo. r we gonna get ur recipe?

    little bit of chaat is always good. right Jaya? :) i say we should make it for bf, lunch and also dinner ;)

    LOL, please help ur self Sangeetha:)

    glad my post took u down the memory lane Priyankya :)

    Valli, i am good at multi tasking;) imagine me clicking the pics while my hubby is feeding at the same time... he he he... and i dont spend more than 5 mins on taking pics.

    thats very sweet of u to say that Divya. thank u :)

    most of the times i made tikkis and cutlets in bulk and freeze them and they stay very well and also cook very well for me Sangeetha. it may depend on the fridge-freezer u use.

  42. ok madamji. ek plate aloo tikki-chole chat on ur way Musie :) thoda sa makhan maar ke?

    Vanamala, because i am using spicy chole here i didnt want to make aloo tikki with complex flavours so that they balance well :)

    thank you Susan:) everything is simple if you have right choice of ingredients. the chutneys which i have used here form the basic for Chaats (which means 'licking' literally:) i hope u give it a try sometime and discover another taste of India:)

    so did u like southall Cham? no chance of clicking the pics at res as hubby dear doesn't like me carrying cam everywhere;) he says i should give my cam some rest in between and shouldn't make it feel as if its my slave:)

    sure Priyanka:) sending one plate of chaat to ur door. that recipe of tofu and quinoa i tried from Lolo's blog. r u planning to cook it?

    thank u Mona. ur fasting isn't it? right thing to make for evening when u break ur fast, me thinks:)

    3.30 in the noon? then get up and make some chaat for u and ur little ones Latha :) and yes, u should visit London sometime:)

    Same here Shilpa. if we want to eat some good chaat we have to travel miles or simply make it at home and most of the time we choose to slave in our kitchen than travel:)

    you can have how much ever u want Pavani:)

    the feeling is mutual Vibaas:)

  43. thank you srikars kitchen :)

    u can always prepare it once u go bk home Tee:)

    karuna, i have never been to Delhi and i have heard abt the chaats u get there. may be one day i will get a chance to have it there :)

    Sucharitha and Kaushalya, patience is the virtue (something like that;) and chaat is the good example of how sweet the results of hard work can be:)

    u r one lucky girl Sujatha to have mini India in ur neighborhood. people like us have to travel miles to get there and usually we end up making these chaats at home:)

    sure Nags :)

    u r welcome dear MT:)

    SMN, u must be eating a lot of chaats in b'lore right? oh i am so green with envy;)

    time to mek it for lunch then Sireshaa :) and thank u dear.

  44. hey sia, there is a surprise waiting for u at my blog

  45. tempting to eat now itself! it looks so nice and good combo!

  46. Hi!!!1
    My mouth is wareing...... such wonderful recipes!!!!!!! love it!!!!!!! book marked the recipe!!seeing the pics my stomach grumbles!!!!!.. keep it up!!!

  47. lovely pictures.. loved the recipe too..

  48. This is an awesome spread and one of my faves,the aloo tikki looks picture perfect:)

  49. Oooh, I'm drooling, Sup!! Absolutely LOVE chaats. Loved the gaadiwala ones in Bangalore more than the restaurant ones.

    Your description of Southall is on the dot for our own version called Oak Tree Road in Edison. In the early days in the US, that used to be my remedy for homesickness.

    Hope you have some fun plans for the weekend! Have a good one :)

  50. OMG....It looks deliiiicious....I love the way you picture it.I definitely need a bite of it.

  51. Lovely pictures. This is going striaght into my bookmarks.

  52. oops ... i have made chole for lunch... there we go.... ur chat in d evening.... temptingggggggg pic

  53. Lovely! What a platter - wish I could dig into it right now and lick my fingers!!

  54. What fab pics sups... I don't even like chaat (yeah I am a weirdo) and I am drooling here :)
    Thanks for checking up on me, been so busy at work lately:(

  55. thanks for the award Karuna :)

    thank you Srilekha, Usha Prashanth, Anjali, Usha :)

    is Oak Tree Road is closeby Vani. its not difficult to get chaats here but it is difficult to get good chaat. so usually we endup making at home. they may not taste as good as we get bk in India but that is as close as we can get:)

    Mrs. Kannan, Swati, Sunshinemom, thank you girls:)

    its so good to hear from u Sig darling. i thought as much. i too have been quite busy for the past few days and its gonna be same till christmas. take it easy girl. will catch up with u later:)

  56. thank you Hima i hope u get enough time to try it soon :)

  57. Sia I love it at any time of the day. When shall I come over??

    I make it very similar to the way you have. To top it all the click!

    OMG!! 'THIS' is what I call BLISS!!
    Nothing like chaat to make one go crazy!
    I made this loooong ago.. and now I am so longing for some!!

    I have an award for u over at my blog, I do hope u will accept it.

  59. Nidhi, i think i should self invite myself to ur home when u make it;)

    hey Manasi, its so good to see u after long time. hw have u been and hwz little one? and thank u for the award girl :)

  60. These look so good! I invite you to submit them to the October Potato Roundup!

    Chew on That

  61. Hi Sia,

    I tried out this recipe and it came out really good except for the tikkis..It turned out too soft..
    Thanks a lot for posting this recipe..

    I have one suggestion..When u give the recipes..cud u add the method of preparation along with the list of ingredients..That way it wud be easier..I had a tough time scrolling up and down for the preparation and ingredients..Just a suggestion..Thanks again for the recipe..

  62. Just tried your recipe and its good. The only thing was that since the list was so long it was a nuisance going between the ingredient list and the method. Would suggest that the ingredient and the method for each item is put together so that it's easily accessible instead of having to scroll each time to see what is the next step and to see the amount of ingredient to add.

  63. Oh wow , delicious and beautiful photos.

  64. Looking at these pictures with a drooling mouth hungry tummy and mind out of words!
    Since I am out of words I will sum up with AMAZING!!!


  65. The pictures are stunning and the way you have explained is so inviting. Keep it up Sia.


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