Aloo Tikki

INGREDIENTS
FOR THE TIKKI

• 2 1/2 cups boiled , peeled and grated potatoes
• 1/2 cup finely chopped coriander (dhania)
• 2 tsp finely chopped green chillies
• 2 tbsp cornflour
• salt to taste
• oil for deep-frying

FOR THE CHAAT

• 1 cup curd (dahi)
• 2 tsp powdered sugar
• Poonjiaji’s Meethi Chutney
• Poonjiaji’s Teekhi Chutney
• 1 tsp cumin seeds (jeera) powder
• 1/2 tsp of chaat masala
• 1/2 tsp of black salt (sanchal)
• 4 tbsp nylon sev
• 4 tsp finely chopped coriander (dhania)
• 4 tbsp pomegranate (anar)

METHOD

• Combine all the ingredients in a deep bowl and mix well.
• Divide the mixture into 8 equal portions.
• Roll and shape each portion into a round flat tikki.
• Heat the oil in a broad non-stick pan and deep- fry 4 tikkis at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.

HOW TO ASSEMBLE

• Combine the curds and sugar in a deep bowl, mix well using a whisk. Keep aside.
• Just before serving, place 2 aloo tikkis on a serving plate.
• Spread ¼ cup of curd-sugar mixture, Poonjiaji’s Meethi Chutney and Poonjiaji’s Teekhi Chutney
• Sprinkle ¼ tsp of cumin seeds powder, chaat masala and black salt evenly over it.
• Finally sprinkle 1 tbsp of nylon sev, 1 tsp of coriander and 1 tbsp of pomegranate evenly over it. Serve the aloo tikki chaat immediately.