From the menu of: Bhojanic’s potato pancakes highlight complexity of Indian cooking

Q: My husband and I dined at Bhojanic on Clairmont Road. We ordered the Alu Tikki. The deliciously seasoned potato pancakes that arrived were crispy on the outside, warm and creamy inside and the tamarind sauce that accompanied them was wonderful. The dish had all the complex layering of flavors that so embodies Indian cooking. — Carol Weber, Decatur

A: Archna Becker was happy to provide the various recipes that go into Bhojanic's Alu Tikki. There are the potato pancakes themselves and those are topped with seasoned chickpeas, tamarind chutney and cilantro-mint chutney. You can find all the ingredients for these recipes at stores carrying Indian groceries, or the Buford Highway Farmers Market.

Bhojanic’s Alu Tikki

3 medium potatoes

1/2 cup diced red onion

1/2 cup diced cilantro leaves

1/4 cup fresh bread crumbs

1/2 teaspoon salt

1/4 tsp ground black pepper

Vegetable oil, for frying

3/4 cup Chole (see recipe)

Cilantro and Mint Chutney (see recipe)

Tamarind Chutney (see recipe)

Chopped cilantro and diced red onion, for garnish

In a medium pot, bring lightly salted water to a boil. Cook potatoes until just done, about 15 minutes. Drain and allow to cool. When cool, peel and grate into a large bowl. Add onion, cilantro, bread crumbs, salt and pepper. Taste for seasoning. Form mixture into six 3-inch patties and arrange on a plate.

Heat oil in a large skillet until just beginning to smoke. Cook patties until crisp on one side, about 3 minutes, and then turn and cook until crisp on the second side. Drain and arrange on serving plates, two patties per plate. Top each serving with 1/4 cup Chole, and serve with mint and tamarind chutneys. Garnish with chopped cilantro and diced red onion. Serve immediately. Serves: 3

Per serving, without chutneys: 347 calories (percent of calories from fat, 41), 8 grams protein, 44 grams carbohydrates, 6 grams fiber, 16 grams fat (2 grams saturated), no cholesterol, 610 milligrams sodium.

Bhojanic’s Chole

Bhojanic makes its own seasoning mixture which is a recipe they will not share. You can buy prepared Chana Masala mixture at stories carrying a variety of Indian groceries.

1/2 pound dried garbanzo beans (about 1 cup)

4 cups water

1 tablespoon vegetable oil, divided

1 1/2 teaspoon salt, divided

1 teaspooon grated fresh ginger

1 teaspoon minced fresh garlic

2 cups lightly packed sliced green onion

1/4 cup tomato puree

2 teaspoons Chana Masala

1/4 teaspoon chili powder

1 cup lightly packed chopped cilantro

In the bowl of a slow cooker, combine beans, water, 1 1/2 teaspoons oil and 1/2 teaspoon salt. Cover and cook on low for 6 hours. Remove from heat.

When beans are tender, in a large saucepan, heat remaining 1 1/2 teaspoons oil until smoking. Add ginger and garlic and stirring constantly, cook until browned, about 30 seconds. Add green onion and stirring constantly, cook until browned, about 2 minutes. Add tomato puree, Chana Masala, remaining teaspoon salt and chili powder. Add cooked beans and any remaining cooking water to seasoning mixture and cook for 30 minutes. Taste for seasoning. When ready to serve, add cilantro. Makes: 4 cups

Per 1/4-cup serving: 71 calories (percent of calories from fat, 22), 3 grams protein, 11 grams carbohydrates, 3 grams fiber, 2 grams fat (trace saturated fat), no cholesterol, 158 milligrams sodium.

Bhojanic’s Cilantro and Mint Chutney

Becker suggests using 3 or 4 serrano peppers for this chutney, but notes that you should adjust the number of peppers to suit your household.

1/2 teaspoon vegetable oil

2 tablespoons diced onion

1/2 cup fresh tomato, cored and roughly chopped

1/4 cup lemon juice

1/4 cup granulated sugar

1-2 Serrano peppers, or to taste

Salt

1 1/2 cups roughly chopped cilantro leaves and soft stems

1/2 cup packed mint leaves

In a small skillet, heat oil over medium-high heat. Add onion and saute until translucent, about 5 minutes.

In the jar of a blender, combine cooked onion, tomato, lemon juice, sugar and peppers. Blend until smooth and add salt to taste. Add cilantro and mint and blend until smooth. Taste for seasoning. May be made up to 1 week ahead and refrigerated. Makes: 1 cup

Per 1-tablespoon serving: 25 calories (percent of calories from fat, 9), 1 gram protein, 5 grams carbohydrates, 1 gram fiber, trace fat (no saturated fat), no cholesterol, 7 milligrams sodium.

Bhojanic’s Tamarind Chutney

You can buy black salt, kalongi and methra seeds at stories carrying a variety of Indian groceries.

3 cups apple sauce

4 ounces tamarind paste, seeds removed

1/2 cup firmly packed dark brown sugar

2 teaspoons black salt

2 teaspoons table salt

2 tablespoons vegetable oil

3 teaspoons kalongi seeds (Nigella)

3 teaspoons methra seeds (Fenugreek)

3 teaspoons cumin seed

6 teaspoons ground coriander

6 teaspoons ground fennel

3 teaspoons red chili powder

In a large saucepan, combine apple sauce, tamarind paste and sugar. Bring to a simmer and cook 10 minutes. Add black salt and table salt.

In a small skillet, heat oil over medium-high heat. Add kalongi, methra and cumin seeds and heat until fragrant, about 2 minutes. Stir in coriander, fennel and chili powder. Stir spice mixture into apple sauce mixture. Taste for seasoning. Cool and refrigerate. Will keep for several weeks. Makes: 3 cups

Per 1-tablespoon serving: 26 calories (percent of calories from fat, 14), trace protein, 6 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 185 milligrams sodium.