My mother & I spent every alternate Sunday eating aloo tikki. This was me making an attempt at reliving that Sunday feeling. A bowl with chole, topped with aloo tikki & a spoonful of chole again. Drizzled with chutney & some lemon juice. I let this sit for 5-10mins so tikki is all soft & mushy.
Ingredients
- For the Aloo Tikki
- 3 Boiled Potatoes/Aloo
- 1 Onion (Finely Chopped)
- 1/2 Cup Suji/Rawa
- Salt & Pepper
- 3 Tbsp Oil/ 2 Tbsp Ghee (Gowardhan)
- For the Chole
- 1 Cup Boiled Chole (Chickpeas)
- 1/2 Onion (Finely Chopped)
- 2 Green Chillies
- 3-4 Cloves of Garlic (Mashed)
- 1/2 Tbsp Soy Sauce
- 1 Tbsp Garam Masala (Everest)
- 1/2 Amchur Powder Or 2 Tbsp Lemon Juice
- 1 Tbsp Ghee (Gowardhan)
Preparation
Prep: 15 minutes
Cooking: 15 minutes
- In a clean bowl, mash the potatoes & add onion, oil & salt-pepper. Using a spatula, mix until well combined. Using a spoon, scoop equal amount of mix to form balls. Place it in the centre of your left palm & lightly press with right, just like clapping. In a clean plate, spread the suji.
- Now, coat the aloo tikki with suji & refrigerate for 20mins.
- Heat some oil/ghee in a pan, place the aloo tikkis & cook until both sides are golden brown.
- Heat the ghee in a pan, saute the onion, chillies & garlic. Then add the garam masala, amchur powder & chole. Now, add the soy sauce & one cup of water. Season with salt & pepper. Cover with lid & let it simmer for about 10 mins or until thick gravy. You can adjust the spices accordingly.
- Serve it over aloo tikki & garnish with onion & coriander. Drizzle some green chutney for extra spice.
