Aloo Tikki

Preparation time: 25 minutes
Cooking time: 10 minutes
Serves 6 to 8

Ingredients:

For the Tikki

• 5 medium sized potatoes boiled and mashed
• 3 onions chopped finely
• 2 green chilies finely chopped
• 1/2 cup boiled peas
• 1 capsicum finely chopped
• salt as per taste
• red chili powder as per taste
• 1/2tsp black pepper powder
• 1/2tsp amchur(dried mango powder)
• 1/2tsp  cumin powder
• 1/2tsp dried ginger powder
• 1/2tsp anardana powder
• 2tbsp bread crumbs
• 2tbsp coriander leaves chopped
• 1tbsp corn flour(optional)
• oil to fry

For plating

• 1 cup white chickpeas(white channa) cooked
• 1/2 cup anardana(pomegranate)
• 2 onions finely chopped
• 1 cup imli chutney
• 1tsp salt
• 1/2tsp black pepper
• 1/2tsp red chili powder
• 1/2tsp chat masala powder
• 4 cups curd or yogurt lightly beaten
• 1tbsp cashews roghly crushed
• 2tbsp coriander leaves chopped
• 1/2 cup mint chutney(optional)

Mix all the ingredients for tikki, except corn flour and oil. Divide the mixture into roughly around 13 to 15 golf sized balls. If the mixture is not binding together, you may add more bread crumbs. Shape the balls into any shape of your choice. You may even use biscuit cutter for this purpose. Coat the tikki with cornflour. 

Refrigerate the tikki for 15 minutes. You can either deep fry the tikki or shallow fry them. I shallow fried them. Take them out on a kitchen towel.

For plating, sprinkle onions and chickpeas on the bottom of the serving plate. Place the tikkis on the top and sprinkle anardana and cashews and cover the tikkis with yogurt. Separately, mix salt, peppers and, chat masala. Sprinkle this masala mix on the yogurt. Top it with chutneys and coriander leaves. Enjoy!!!