Aloo Tikki Chaat

Ingredients(for 1 generous bowl (2 medium tikkis with toppings))

• 2 large Aloo (Boiled potatoes) (peeled and mashed)
• 1/2 cup Chana (Boiled chickpeas) (kala chana or white chana)
• 2 tbsp Atta (Whole wheat flour) (for binding)
• 1 Green chilli (finely chopped)
• 1 tsp Adrak (Ginger) (finely grated)
• 1 tsp Coriander powder (Dhaniya)
• 1/2 tsp Jeera powder (Cumin)
• 1/2 tsp Red chilli powder
• to taste Salt
• 2 tbsp Fresh coriander leaves (finely chopped)
• 1/2 cup Low-fat curd (Dahi) (whisked)
• 2 tbsp Tamarind chutney (imli ki chutney)
• 2 tbsp Green chutney (hari dhaniya-pudina chutney)
• 2 tbsp Sev (optional, for garnish) - optional
• 1 tbsp Oil (for shallow frying)

Instructions

1. 1

   Mash the boiled aloo in a large bowl. Add atta, salt, red chilli powder, chopped green chilli, grated adrak, jeera powder, dhaniya powder, and half the coriander leaves. Mix well to form a smooth dough.

   5 minutes

   Ensure potatoes are cooled and dry for crispier tikkis.

2. 2

   Divide the mixture into 4 equal balls. Flatten each to make medium-sized round tikkis.

   3 minutes

   Grease your palms with a drop of oil to prevent sticking.

3. 3

   Heat a tawa on medium flame. Add oil and shallow fry the tikkis until both sides are golden brown and crisp (about 3-4 minutes per side).

   8 minutes

   Do not overcrowd the tawa for even cooking.

4. 4

   Place 2 tikkis in each serving bowl. Top with boiled chana, whisked curd, tamarind chutney, and green chutney.

   2 minutes

   Layer chutneys and curd for best flavor.