Aloo Tikki Chaat (Potato Patties with White Peas)

Step 1: Boil Potatoes

Place a large pot on the wood-fired stove. Add water and bring to a boil. Carefully add the peeled potatoes to the boiling water and cook for approximately 20 minutes until tender.

Step 2: Prepare Mint Chutney

Add chopped onions, green chilies, coriander, mint, and salt to a large blender. Blend until a smooth green chutney is formed. Transfer the chutney to a separate bowl.

Step 3: Cook White Peas (Ragda)

Place another large pot on the wood-fired stove. Add the soaked white peas and water. Stir in coriander powder, cumin powder, salt, and turmeric powder. Cook the peas for approximately 40 minutes, stirring occasionally, until they are soft and the curry thickens. Use an immersion blender to lightly mash some of the peas for a thicker consistency.

Step 4: Prepare Potato Mixture

Once the potatoes are boiled, remove them from the pot and let them cool slightly. Grate the boiled potatoes into a large mixing bowl. Add salt, black pepper, and corn flour to the grated potatoes. Mix thoroughly by hand until all ingredients are well combined and form a cohesive dough.

Step 5: Form Potato Tikkis

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

Step 6: Fry Potato Tikkis

Place a large wok on the wood-fired stove and pour in cooking oil. Heat the oil until hot. Carefully place the potato tikkis into the hot oil in batches. Fry until golden brown and crispy on both sides, then remove them using a slotted spoon and place them on a tray.

Step 7: Assemble Aloo Tikki Chaat

Arrange individual serving plates. Place two fried potato tikkis on each plate. Ladle a generous amount of the cooked white pea curry (ragda) over the tikkis. Top with a spoonful of mint chutney, followed by tamarind chutney. Finish with a sprinkle of sev (pakkodian) and a garnish of finely chopped onions.

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

• Soak white peas overnight for quicker and more even cooking.

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

• Add yogurt (dahi) as a topping for a creamy and tangy flavor.

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

• For a spicier kick, add a sprinkle of chaat masala or red chili powder on top.