Homemade Aloo Tikki Chaat with Spicy RagdaVeg

1

Soak dried white peas overnight, then pressure cook them with salt for 5 whistles and 10 minutes on simmer.

2

In a heated pan with oil, stir in cumin, chili flakes, and green chili. Add onions and cook until light brown.

3

Add tomatoes and salt, cooking until mushy. Mix in red chili powder, turmeric, coriander powder, and cumin powder.

4

Add the boiled peas, water, and tamarind pulp. Simmer for 5-10 minutes. Finish with garam masala.

1

Combine boiled/mashed potatoes, coriander, salt, black salt, red chili powder, coriander powder, cumin powder, chili flakes, chaat masala, and garam masala.

2

Form portions into round patties between your palms and press lightly.

3

In a skillet with hot oil, shallow fry the patties on medium-to-high flame until both sides are golden brown.

1

Place the crispy tikkis on a plate and top with hot ragda.

2

Drizzle with yogurt, tamarind chutney, and top with sliced onions, roasted crushed peanuts, coriander, and sev for a perfect texture. Sprinkle remaining spices (chat masala, red chili powder, cumin powder) to taste.