7 to 8tablespoonjaggeryor as required – adjust as per your taste
rock salt (edible and food grade)or black salt or regular salt as required
1teaspoonoil
for green chutney
2cupscoriander leaves
1 or 1.5teaspoonanardana(dry pomegranate seeds ) or ½ to 1 teaspoon amchur powder (dry mango powder)
½tablespoonchopped onion(optional)
1 or 2garlic cloves
salt as required
water as required
Instructions
making tikki mixture
First steam or boil the potatoes in a steamer or pressure cooker till they are completely cooked.
When the potatoes are still warm, peel them.
Chop and add them in a mixing bowl or pan.
Also add all the spiced powders mentioned above and salt.
With a fork or with a potato masher, mash the potato mixture well.
Make round shaped tikkis or patties with the mixture.
frying aloo tikki
Heat oil in a tava or frying pan or tawa.
Place the potato tikkis on the tava.
Fry the tikkis on a medium hot tava till they become golden and crisp from both sides. Depending on the size of the tava or frying pan, you fry the tikkis in batches.
When the tikkis are frying, you can whisk the curd/yogurt till its smooth.
Remove the tikkis and place them in a serving plate.
assembling dahi aloo tikki
Pour 2 to 3 tbsp of the whipped yogurt on the aloo tikkis.
Top with a few teaspoons of the green chutney and the tamarind chutney as required.
Sprinkle one or two pinches of the chaat masala, red chili powder, roasted chumin powder, chaat masala powder and salt.
Lastly crush some papdis and sprinkle them on top.
You can garnish with some chopped coriander leaves.
Serve immediately.
preparing the saunth or sweet tamarind chutney
Soak tamarind in water overnight or for 4-5 hours in a small bowl or pan.
With your hands, squeeze the pulp from the tamarind in the same bowl or pan.
Strain the pulp and keep aside.
Heat oil in a small pan. Lower the flame & add cumin seeds and let them crackle.
Add ginger powder, red chili powder, asafoetida.
Stir and add the strained tamarind pulp. Cook for 2-3 mins.
Add the jaggery and salt and cook for 4-5 mins more.
The mixture would thicken. let the saunth chutney mixture cool.
When cooled, store the saunth chutney in an air-tight dry jar or container in the refrigerator.
preparing the green chutney
Grind all the ingredients mentioned under the green chutney list with little water.
Remove and keep aside in a small bowl.
Refrigerate the chutney if not using. It stays good for 2-3 days.