Step-by-Step Instructions

1. 1.Boil Potatoes

   Place a large pot over a wood fire. Add water and then the small potatoes. Boil the potatoes until they are tender, which should take approximately 20-30 minutes depending on their size. Once boiled, remove the potatoes from the water using a slotted spoon and transfer them to a large tray.

2. 2.Prepare Mint Chutney

   In a large blender, combine roughly chopped onions, green chilies, fresh coriander, fresh mint leaves, and salt. Blend the ingredients until a smooth, vibrant green paste is formed. Transfer the prepared mint chutney to a separate bowl.

3. 3.Prepare White Peas (Ragda)

   Drain the soaked white peas and spread them on a tray to air dry slightly. Place another large pot over the wood fire. Add the white peas, sufficient water to cover them, coriander powder, cumin powder, salt, and turmeric powder. Stir all the ingredients well to combine and bring the mixture to a boil. Allow it to cook until the peas are tender.

4. 4.Grate Potatoes

   Once the boiled potatoes have cooled slightly, use a grater to grate all of them into a large mixing bowl. Ensure the potatoes are finely grated for a smooth tikki texture.

5. 5.Mash Peas

   While the peas are boiling and tender, use an immersion blender to partially mash them directly in the pot. Blend until some peas are mashed to create a thick gravy, while others remain whole for texture. Continue to stir the peas mixture occasionally to prevent sticking.

6. 6.Season Potato Mixture

   To the grated potatoes, add salt and black pepper. Gradually add corn flour while mixing thoroughly by hand. Continue to knead and mix until a cohesive, firm dough is formed that can be easily shaped.

7. 7.Form Aloo Tikki

   Take small portions of the seasoned potato mixture and flatten them into round patties, approximately 1-inch thick. Place the formed tikkis on a tray dusted with a little corn flour to prevent sticking.

8. 8.Heat Oil for Frying

   Place a large wok (kadhai) over the wood fire. Pour cooking oil into the wok and heat it until it reaches a high temperature suitable for deep frying. The oil should be shimmering and a small piece of potato mixture should sizzle immediately upon contact.

9. 9.Fry Aloo Tikki

   Carefully place the potato patties into the hot oil, ensuring not to overcrowd the wok. Fry the tikkis until they are golden brown and crispy on both sides, typically 3-5 minutes per side. Remove the fried tikkis with a slotted spoon and place them on a tray to drain excess oil.

10. 10.Assemble Aloo Tikki Chaat

    Arrange small serving plates on a table. Place two fried aloo tikki on each plate. Ladle a generous portion of the prepared ragda (white peas curry) over the tikkis on each plate.

11. 11.Garnish Chaat

    Top each plate with a spoonful of the prepared mint chutney. Follow with a drizzle of imli (tamarind) chutney. Sprinkle a generous amount of sev (crispy chickpea flour noodles) over the chutneys, and finally, add a pinch of finely chopped onions for crunch and flavor.

12. 12.Serve

    The delicious Aloo Tikki Chaat is now ready to be served and enjoyed.