ALOO TIKKI MATARA CHAAT

• The aloo tikki chole chaat is a simple recipe of the popular street food of India.The sweet and savory chaat is so appetizing,delicious , mouthwatering,tempting and satisfying.The aromas of the aloo tikki are enough to make you hungryThese aloo tikki's are stuffed with chana dal in the centre and shallow fried.You can put any veggie filling you like instead of chana.Enjoy this chatpati aloo tikki and let me know how it turned out
• For Aloo Tikki                                                                           
• Fresh boiled potatoes – 6 to 7
• Freshly chopped coriander leaves – 1 cup
• Spice mix – Red chilli powder, Caraway powder, Coriander powder
• Green chillies finely chopped – As per your taste
• Poha – 1 cup moist                                                                     
• Finely chopped ginger – 1 tsp
• For Aloo Tikki stuffing
• Chana dal – 1 cup (soaked for 4-5 hours)
• Cloves – 4
• Black cardamom – 2
• Black pepper – 7-8
• Bay leaf – 2
• Cinnamon – 1/2 stick small
• Ground spices like coriander, red chilli, garam masala etc.
• Salt
• For White peas ( Uttar Pradesh Style)
• 2 cups of white peas – soaked and boiled with no extra water.
• Salt – as per taste.
• For Mint Chutney :
• Fresh green coriander leaves – 1 cup
• Mint leaves – 1/2 cup
• Spinach leaves – 1/2 cup
• Amla
• Tomatoes – 1
• Green chilly – 2
• Ginger – 1 small piece
• Garam masala powder – 1 tsp
• Red chilli powder
• Amchur powder
• Salt will be added at a later stage while serving
• For Imli chutney :
• Jaggery aka Gur – 1.5 cups
• Tamarind water – 2 cup
• Caraway seeds – 1 tsp
• Dried dates – 1/2 cup chopped
• Ghee – 1 tsp
• Salt – Accordingly
• For Dahi :
• 2 bowl chilled thick sweet curd
• For garnishing :
• Pomegranate seeds
• Carrots and Radish grated
• Fresh coriander leaves
• 1. Mint Chutney: Mix all ingredients of chutney and adjust the spices according to taste. Grind it well. Keep aside.
  2. Imli Chutney: Heat ghee in a pan. Add caraway seeds and asafoetida. Add jaggery and let it melt for 5 minutes. Add tamarind water, dates and spices. Let it simmer for 10 - 15 minutes. Keep stirring. Keep aside to cool.
  3. Dahi / Curd : Pass the curd through a strainer. Add sugar powder. Store the curd in the fridge.
  4. Aloo Tikki Stuffing: Put all the ingredients of stuffing into a cooker and add water accordingly. Let it boil for 2 - 3 whistles and turn the gas off.
  5. Drain the extra water and grind the remains well. Make sure to not to give more than 3 whistles else the dal will be too boiled which is not required.
  6. Aloo Tikki: Mix all the ingredients mentioned. Make small balls out of it. Make a hole in the center and add stuffing to it. Shape it again and refrigerate for 2 - 3 hours.
  7. Make sure that potatoes are freshly boiled and poha is moist. Poha act as an ingredient to absorb extra starch and bind the potato well. Do not add salt in the tikki mixture as salt releases moisture which makes tikkis tough to handle and less or not crispy.
  8. Make sure to refrigerate the tikkis for 2-3 hours. Prepare the balls and cover them with a cling film. Refrigerate it.
  9. To Serve: Bring it out from the refrigerator. Let it be on room temp for 5 minutes. Put them in warm ghee. Fry till half cooked. Once done, put those tikkis on a plate. Keep aside till serving. When about to serve fry the tikki again.
  10. Frying it two times makes it a lot crisp and also you can half cook them quite early and keep. This will help you save time once your family or guests are on the dining table.
  11. When it is time to serve, fry it again till it is done. Hot crisp tikkis are ready.
  12. Garnishing: Take 2 hot crisp tikkis in a plate. Mash them a little bit. Sprinkle some salt. Remember there is no salt in tikki apart from the stuffing. Put a generous amount of white pea mixture over it. Pour Tamarind chutney and Mint Chutney.
  13. Pour dahi/curd. Pour tamarind chutney and mint chutney again. Sprinkle fresh coriander leaves, pomegranate seeds and grated radish.Enjoy......