Aloo Tikki Chaat

By CHEF KUNAL KAPUR

A cup of hot tea or coffee paired with a healthy bowl of Aloo Tikki Chaat enjoyed in the comfort of your home is a ‘me time’ luxury like no other!

First, boil and peel potatoes and mash them when warm, add corn flour, breadcrumbs (grind bread slices in a food processor) and lemon juice and mix well to make a stiff dough. For the stuffing, heat one tablespoon of cooking oil in a deep pan.

Add washed and soaked (for two hours) chana dal, peas and grated carrot, salt, and red chili powder. Mix well and cover the masala to cook on low flame for 10-15 minutes. Turn off flame and let the masala cool down at room temperature and make small balls out of potato dough.

Place the balls in between your palms and press to flatten them gently. Put one teaspoon of masala in the centre. Close the edges and give a round shape again and flatten it little with the help of your palms. Heat oil in a deep pan for frying. Shallow fry the tikkis at a medium temperature till golden brown in colour. Take them out on a kitchen towel to soak excess oil. Serve hot with a sprinkle of chat masala, beaten yogurt, pomegranate seeds, tamarind chutney and cilantro chutney.

Ingredients:

. 2 large Potatoes

. 5 Bread slices

. 2 tbsp Corn flour

. 1 tbsp Lemon juice

. 1 cup Peas

. 2 cup Carrot

. 1 tbsp Chana dal

. Salt to taste

. 1 tbsp red chili powder

. Saffola gold cooking Oil for shallow frying

. 2 tsp chaat masala

. 1 cup (thick and fresh) Yogurt

. 2 Onion

. 1/2 cup Pomegranate seeds

. 1 cup Cilantro chutney

. 1 cup Tamarind chutney