Vrat ki Tikki with curd cucumber dip

Vrat ki Tikki is a dish made with ingredients that are typically consumed during religious fasting periods such as vrat (Hindu fasting days), when certain foods are avoided. It is a type of potato patty, which is usually shallow fried or roasted. Curd Cucumber Dip, also called raita, is a simple yogurt-based dip that can be used as an accompaniment.

Here is a recipe for making Vrat ki Tikki with Curd Cucumber Dip:

Ingredients for Vrat ki Tikki:

• 2 cups mashed boiled potatoes
• 1/2 cup roasted and crushed singhare/water chestnut flour
• 2 green chilies, finely chopped
• 1/4 cup chopped cilantro
• Salt, to taste
• Oil, for shallow frying

Ingredients for Curd Cucumber Dip:

• 1 cup yogurt
• 1/2 cup grated cucumber
• 1/4 teaspoon cumin powder
• Salt, to taste
• 1 teaspoon roasted cumin powder for garnish

Instructions for Vrat ki Tikki:

1. In a mixing bowl, combine the mashed potatoes, singhare/water chestnut flour, green chilies, cilantro, and salt. Mix well to form a smooth dough.
2. Divide the dough into small portions and shape them into small patties or tikki
3. Heat oil in a pan over medium heat. Once the oil is hot, add the tikki to the pan and fry them until they are golden brown on both sides.
4. Serve hot with Curd Cucumber Dip.

Instructions for Curd Cucumber Dip:

1. In a mixing bowl, whisk the yogurt until it is smooth.
2. Add the grated cucumber, cumin powder, and salt. Mix well.
3. Transfer the dip to a serving bowl and garnish with roasted cumin powder.
4. Serve chilled with the Vrat ki Tikki.

Note: You can add some chopped mint leaves or coriander leaves for additional flavor and garnish.