Aloo Corn Tikki Roll

PREPARATION

1. Heat 2 tablespoons oil in a skillet, add 1 tablespoon ginger garlic paste, 1 tablespoon green chili and stir for 2 - 3 minutes or until it turns golden brown in color.

2. Add 40 grams ketchup and stir well.

3. Then, add 230 grams onions and fry till translucent.

4. Add 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.

5. Cook for 3 - 5 minutes on medium heat.

6. Add 1 tablespoon dry mango powder, 2 teaspoons salt and mix it well.

7. Now, add 300 grams sweet corns and mix it well.

8. Cook for 5 - 7 minutes on medium heat.

9. Add 580 grams boiled mashed potatoes and mix it well.

10. Cook for another 5 - 7 minutes on medium heat.

11. Add 10 grams coriander and mix it well.

12. Transfer this mixture into a bowl.

13. Take some mixture in your hand and shape it into a tikki.

14. Heat some oil in a pan and shallow fry the tikki until it turns golden brown and crispy from all sides.

15. Remove it form heat. Cut it into half.

16. Drain it on an absorbent paper and keep aside.

17. Take a pan, add 500 milliliters tamarind pulp, 35 grams jaggery, 60 grams sugar, 1/2 teaspoon black salt, 1 teaspoon fennel powder, 1 teaspoon red chili, 1 teaspoon cumin powder and mix it well.

18. Bring it to a boil.

19. Remove it from heat and keep aside.

20. In a blender, add 60 grams mint leaves, 1 1/2 tablespoons green chili, 1 tablespoon garlic, 2 tablespoons coriander, 1 teaspoon salt and blend it into a smooth paste.

21. In a bowl, add 280 grams curd, add 45 grams prepared green chutney and mix it well.

22. Take a pan, place corn tortilla on it.

23. Cook for 2 - 3 minutes from both sides.

24. Remove it from heat and place it on a board.

25. Spread prepared green chutney on it.

26. Place the prepared tikki on it.

27. Top with tomatoes, onions, coriander and prepared tamarind chutney.

28. Roll the tortilla and prick toothpick on it.

29. Serve.