ALOO TIKKI
Ingredients
3 medium potatoes (aloo), boiled and peeled
2 green chillies, finely chopped
1 inch ginger, chopped
½ tbsp chaat masala
Salt to taste
2 tsps roasted and crushed pomegranate seed + for garnishing
2 tbsps chopped fresh coriander leaves + for garnishing
Cornstarch as required for coating
Oil for deep-frying
Tomato ketchup for serving
Method
1. Grate potatoes in a bowl. Add chillies, ginger, chaat masala, salt, crushed pomegranate seeds, chopped coriander and mix till well combined.
2. Divide the dough into equal portions, shape into tikkis, coat in cornstarch and set aside.
3. Heat sufficient oil in a kadai. Deep-fry the tikkis till golden-brown and crisp on both sides. Drain on absorbent paper.
4. Garnish with chopped coriander and crushed pomegranate seeds. Serve hot with tomato ketchup.
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