PREPARATION

1. In a bowl, add 250 grams orange lentils, 500 milliliters water and soak for 5 hours.

2. Transfer this into a blender and blend it into a smooth paste.

3. Transfer this into a mixing bowl, add 300 grams grated boiled potatoes, 120 grams grated paneer, 60 grams corn flour, 100 grams bread crumbs, 10 grams coriander, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 tablespoon chaat masala and mix

all the ingredients well.

4. Take some mixture on your hands and shape it into a tikki.

5. Heat sufficient oil in a deep fryer and deep fry these until golden brown and crispy.

6. Remove it from heat and drain it on an absorbent paper. Keep aside.

7. In a blender, add 30 grams mint, 20 grams coriander, 1 teaspoon green chili, 10 grams garlic, 30 grams onions, 1 tablespoon lemon juice, 1 teaspoon black salt, 1 teaspoon dry mango powder and blend it into a smooth puree.

8. In a mixing bowl, add 400 grams curd, 1 teaspoon powdered sugar, 1 teaspoon cumin powder and mix it well.

9. Place the tikki on a serving plate.

10. Top with prepared curd, prepared green chutney and ketchup.

11. Garnish with sev.

12. Serve.

Aloo Tikki Chaat

Servings - 3 - 4

INGREDIENTS

Boiled potatoes - 600 grams

Green chili - 2

Salt - 1 teaspoon

Coriander - 3 tablespoons

Corn flour - 30 grams

(For Dressing)

Tamarind chutney - to taste

Coriander chutney - to taste

Black salt - to taste

Red chili powder - to taste

Cumin powder - to taste

Sev - to taste