Aloo Tikki Chaat

Step 1: Boil Potatoes

Place a large pot over a wood fire. Add water and bring to a boil. Carefully add the potatoes to the boiling water and cook until tender, approximately 30-40 minutes.

Step 2: Prepare White Peas (Ragda)

Drain the soaked white peas. Place a large pot over a wood fire, add the drained white peas, water, coriander powder, cumin powder, salt, and turmeric powder. Stir well and bring to a boil. Cook until the peas are soft and tender, approximately 45-60 minutes.

Step 3: Prepare Mint Chutney

Add chopped onions, green chilies, coriander leaves, mint leaves, and salt to a large blender. Blend until a smooth green paste is formed.

Step 4: Grate Potatoes

Once the potatoes are boiled and slightly cooled, grate them using a grater into a large bowl.

Step 5: Season and Mix Potato Mixture

To the grated potatoes, add salt, black pepper, and corn flour. Mix thoroughly with your hands until all ingredients are well combined and form a dough-like consistency.

Step 6: Form Potato Tikkis

Take small portions of the potato mixture and flatten them into round patties (tikkis). Place them on a tray dusted with corn flour to prevent sticking.

Step 7: Blend Ragda

Using an immersion blender, blend the cooked white peas in the pot until they reach a slightly thicker, semi-mashed consistency, leaving some peas whole for texture.

Step 8: Fry Aloo Tikkis

Place a large wok (kadhai) over the wood fire and add cooking oil. Heat the oil until hot. Carefully place the potato tikkis into the hot oil and deep fry until they are golden brown and crispy on both sides.

Step 9: Assemble Aloo Tikki Chaat

Place two fried aloo tikkis on each serving plate. Ladle a generous amount of the prepared ragda over the tikkis. Add a dollop of mint chutney, followed by imli chutney. Garnish with sev and finely chopped onions.

• Ensure potatoes are boiled until tender but not mushy for best grating results.

• Adjust spice levels in the chutneys and ragda according to your preference.

• Fry the potato tikkis until golden brown and crispy for optimal texture.

• Add yogurt (dahi) as an additional topping for a creamy texture.

• Garnish with chopped tomatoes or pomegranate seeds for extra freshness and color.