Aloo Tikki

Ingredients

For the tikkis
½ kg potatoes (boiled & mashed)
1 tsp cornflour
½ tsp jeera powder
½ tsp chaat masala
½ tsp red chilli powder
Oil for frying
Salt to taste

For the garnish

1 cup whisked & salted dahi
6 tbsp coriander & mint chutney
6 tbsp meetha chutney
½ tsp chaat masala
1 tbsp coriander leaves (chopped)

In a mixing bowl, mix with hand all the of the tikkis. Mould into balls & flatten until ¾ inch thick & two inches wide. Set aside on a floured surface. Heat the oil & slip the tikkis into the oil carefully so that they don’t stick to each other. Turn over & fry the other side. Remove from oil when golden brown. Set on absorbent paper. Take a flat serving platter & pour the dahi onto it, covering it completely. Place the tikkis on the bed of dahi in a creative manner. Spoon the chutneys over the tikkis, followed by the masalas & chopped coriander leaves. Serve immediately.