Source: Madhur Jaffrey, Climbing the Mango Trees: A Memoir of a Childhood in India (London: Random House, 2005), pp. 94-95
Text: We liked all movies but going to Hindi movies had added benefits. These Indian films were particularly conducive to whetting and then satisfying our appetites. They generally lasted about four hours. Whole families, including infants, would come to view the mythological-historical-tragi-comical musicals. There was a great deal of yelling, crying, getting up, singing along and sitting down in the audience throughout the show. Certainly no-one minded the noisy unwrapping of paper cones containing chane gor jaram, small chickpeas that had been flattened and roasted, then flavoured with cumin, chilli powder, sour mango powder and black rock salt. We would much on the chickpeas as we watched Hanuman, the Monkey God, fly across a dark sky dotted equidistantly with hundreds of five-pointed stars, all cut from the same stencil.
During the intermission we would all go in a horde to buy potato patties, aloo-ki-tikiyas, from vendors who had carefully posted themselves outside the cinema doors. These patties were a Delhi speciality and their unique flavour depended partly on the way they were cooked and partly on the spices in the stuffing. They were not deep-fried or shallow-fried but pan-roasted instead.
Each vendor carried a brazier on which he had set up a large cast-iron griddle (tava). Patties that were ready to sell sat waiting on the outer fringes, staying warm until needed. Those that were still cooking were in the centre, sizzling away in a few tablespoons of oil that pooled in the middle. in one pot were the vendor’s seasoned mash potatoes, and in another the mashed potatoes, and in another the stuffing made out of highly spiced split peas that had been cooked until dry and crumbly. To make a patty, the vendor would pinch off a ball of mashed potatoes, flatten it into a small patty, pinch off a smaller ball of the stuffing and place it in the centre. Then he would cover up the stuffing with the potato and make a ball. The ball was then flattened and slapped onto the griddle.
The squatting vendor kept turning each patty this way and that until it was reddish brown and completely crisp on both sides. By this time our mouths could almost taste the tikiyas. As soon as he got the order, the vendor would place a patty on a leaf, split it open and smother both parts with sweet and sour tamarind chutney. We would carry these hot patties back into the dark cinema house and eat them as we watched Hanuman trying to rescue Sita, the good queen, from the clutches of the demon King of Sri Lanka.
Comments: Madhur Jaffrey (born 1933 is an Indian actress and cookery writer. At the time of this extract from memoirs of her childhood spent in India, it was the mid-1940s and her family was living in Delhi.