Lucknowi aloo tikki chaat

Ingredients

• 4 boiled potatoes, mashed, 2 tbsp cornflour or arrowroot, salt
• 1 cup dried white peas (safed matar), soaked overnight and boiled soft
• Ghee or oil for shallow frying
• 1 tsp cumin powder, 1 tsp chaat masala, ½ tsp chilli powder
• 1 cup whisked curd, lightly sweetened
• Green chutney and sweet tamarind–jaggery chutney
• Chopped onion, coriander, pomegranate seeds

Method

1. Mix the mashed potatoes with cornflour and salt. Shape into flat patties.
2. Shallow-fry them on a wide tawa in ghee on low heat until a thick golden crust forms, 12–15 minutes.
3. Simmer the boiled peas with salt, cumin powder and chilli until thick, mashing a few.
4. Place two tikkis on a plate, press them lightly and pour the peas over.
5. Top with curd, both chutneys, onion, chaat masala, coriander and pomegranate.