Crispy Aloo Tikki with Chole ChaatVeg

1

Heat oil in a pan and add cumin seeds.

2

Once they crackle, add onion puree and ginger garlic paste. Sauté for a couple of minutes.

3

Add tomato puree and cook for another two minutes.

4

Add spices: turmeric, coriander powder, chole masala, red chilli powder, garam masala, dry mango powder, and salt.

5

Sauté for two minutes until the oil separates from the gravy.

6

Stir in boiled chickpeas and water.

7

Cover and simmer for five minutes. Finish with fresh coriander leaves.

1

In a bowl, combine boiled and mashed potatoes with rice flour, red chilli powder, chaat masala, black pepper powder, salt, chopped coriander, and chopped green chillies.

2

Grease your palms with oil to prevent sticking and shape the mixture into medium-sized tikkis.

3

Heat oil in a pan and pan-fry the tikkis on medium heat until both sides are golden brown and crispy.

1

Plate a portion of the prepared chole.

2

Place two hot, crispy tikkis on top of the chickpeas.

3

Add more chole over the tikkis.

4

Top with beaten curd, sweet chutney, and spicy green chutney.

5

Sprinkle with chaat masala, black salt, roasted cumin powder, and a pinch of red chilli powder.

6

Garnish with pomegranate seeds and fresh coriander leaves.