Aloo Tikki Chaat

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Heat a pan and drizzle oil. Once hot sprinkle heeng, add cumin and fennel seeds. Stir and add ginger & green chillies. Give a quick stir and add boiled chana dal with our any water. Sprinkle salt, turmeric, chilli powder, coriander powder and cook them together for 3mins. Sprinkle freshly chopped coriander and remove it from heat. Take it out on to a platter and let it cool completely.

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Mix together curd, sugar, black salt and salt. Whisk them together until the curd is smooth. Keep aside, best is to keep it refrigerated so that it is cold when we serve it.

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Place the boiled & mashed potato in a bowl and add salt, cornstarch or rice flour, black salt and coriander. Mix them well. Lightly oil your hands and then divide the potato mixture into 6 equal size balls. Press it in the centre to make a depression, fill it with chana dal and gently roll it up.
Press it gently to flatten it into a tikki shape and keep aside. Repeat the same for the remaining potato balls.

Heat a tawa or a pan and add sufficient oil to shallow fry the aloo tikki. You can also bake it, deep fry or air fry it. Cook on one side on medium heat and then carefully turn over once it browns evenly. Now brown it on the 2nd side as well.
Remove tikki to a plate, drizzle sweet curd, saunth chutney, mint chutney and garnish it with beetroot julienne, carrot julienne, pomegranate (anar) and sev. Serve it hot.