Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 4.Grate Potatoes

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

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.