Step-by-Step Instructions

1. 1.Prepare Potato Dough

   Grate the boiled potatoes into a bowl. Add cornflour to the grated potatoes and mix well with your hands until a smooth dough forms.

2. 2.Prepare Chana Dal Filling

   Heat 2 tablespoons of oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter for about 10 seconds. Add grated ginger and garlic, then mix well and sauté until their color changes to light golden brown, about 1-2 minutes.

3. 3.Season and Mash Filling

   Add red chilli powder and salt to the pan. Mix well. Add the cooked chana dal and stir to combine. Mash the chana dal mixture thoroughly in the pan using a potato masher or the back of a spoon until it forms a coarse paste.

4. 4.Form and Stuff Patties

   Take a small portion of the potato dough and flatten it in your palm to form a disc. Place a spoonful of the prepared chana dal filling in the center of the potato disc. Carefully bring the edges of the potato dough together to seal the filling inside, forming a round patty. Repeat for the remaining dough and filling.

5. 5.Shallow Fry Patties

   Heat 3-4 tablespoons of oil or ghee in a flat pan over medium heat. Place the prepared potato patties in the hot oil. Fry for 2-3 minutes until the bottom side is golden brown. Flip the patties and gently press them down with a flat spatula or burger press to flatten them slightly. Continue frying and pressing until both sides are golden brown and crispy, about 3-4 minutes per side.

6. 6.Assemble the Chaat

   Place 2-3 fried aloo tikkis on a plate and gently break them open. Top with cooked chickpeas and cubed boiled potato. Drizzle generously with green chutney, tamarind chutney, and curd. Sprinkle with salt and red chilli powder to taste. Garnish with pomegranate seeds, sev, and julienned beetroot.