2 1/2 cups boiled, peeled and grated potatoes 1/2 cup finely chopped coriander 2 tsp finely chopped green chillies 2 tbsp cornflour Salt to taste Oil for deep-frying 1 cup curd 2 tsp powdered sugar 8 tsp khajur imli ki chutney 8 tsp green chutney 1 tsp cumin seeds powder 1/2 tsp of chaat masala 1/2 tsp of black salt 4 tbsp nylon sev 4 tsp finely chopped coriander 4 tbsp pomegranate
Ingredients
Combine all the ingredients in a deep bowl and mix well. Divide the mixture into 8 equal portions.
Roll and shape each portion into a round flat tikki.
Heat the oil in a broad non-stick pan and deep-fry 4 tikkis at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.
Combine the curds and sugar in a deep bowl, mix well using a whisk. Keep aside.
Just before serving, place 2 aloo tikkis on a serving plate.
Spread 1/4 cup of curd-sugar mixture, 2 tsp of khajur imli ki chutney, and 2 tsp of green chutney evenly over it.
Sprinkle 1/4 tsp of cumin seeds powder, 1/2 tsp of chaat masala and 1/2 of black salt evenly over it.
Finally sprinkle 1 tbsp of nylon sev, 1 tsp of coriander and 1 tbsp of pomegranate evenly over it.