Name: Aloo Peanut Tikki (Navratri Vrat Recipe) recipe by Ritu Duggal at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5
Ingredients: For the tikki: Boiled and peeled potatoes -6 medium size; Chopped green chillies - 3; Rock salt (sendha namak) -to taste; Paneer - 150 gm; For the batter; Rajgira atta - 1 1/2 cup; Salt - to taste; Water - 1/2 cup; Peanuts - 1 cup; Peanut oil / ghee -1/2 cup; FOR THE CURD: Curd - 1/2 kg; Rock salt - to taste; milk- 100 ml; Roasted cumin powder - 1/4 teaspoon; Sugar -1/2 teaspoon; For the green grapes chutney; Mints leaves - 20 to 25; Green grapes - 30 to 35; Green chillies - 3; Rock salt - to taste; For the Meethi chutney: Amchoor powder -1/2 cup; Jaggery grated / mash -1/4 cup; Roasted cumin powder -1/2 teaspoon; Red chilli powder -1/2 teaspoon; Black pepper - 1/4 teaspoon; Rock salt - to taste

Ingredients Serving: 5

For the tikki: Boiled and peeled potatoes -6 medium size
Chopped green chillies - 3
Rock salt (sendha namak) -to taste
Paneer - 150 gm
For the batter
Rajgira atta - 1 1/2 cup
Salt - to taste
Water - 1/2 cup
Peanuts - 1 cup
Peanut oil / ghee -1/2 cup
FOR THE CURD: Curd - 1/2 kg
Rock salt - to taste
milk- 100 ml
Roasted cumin powder - 1/4 teaspoon
Sugar -1/2 teaspoon
For the green grapes chutney
Mints leaves - 20 to 25
Green grapes - 30 to 35
Green chillies - 3
Rock salt - to taste
For the Meethi chutney: Amchoor powder -1/2 cup
Jaggery grated / mash -1/4 cup
Roasted cumin powder -1/2 teaspoon
Red chilli powder -1/2 teaspoon
Black pepper - 1/4 teaspoon
Rock salt - to taste

Instructions

For Roasted peanut powder.
First roast peanut on a heated pan. Keep aside to cool
When cool blend the peanut in a mixer. (Don't make a fine powder.)
For the tikki: take a large bowl. Mash peeled potatoes, paneer, chopped chilies and salt in it and mix well.
Divide the potato mixture into equal portion and shape each portion into a round and flat tikki.
Make a batter with the rajgira atta add salt in a bowl.
The Batter should be thick..Add water if it gets very thick.
Dip Tikki in rajgira batter .
After that coat the tikki in peanut powder .
Heat the oil in the pan and shallow fry on a medium flame till they become golden and crispy from both the sides .
Once done drain the tikki on tissue paper to remove excess oil.
For the Green Grapes chutney: Wash mint leaves under running water. Drain them and keep it aside.
Grind the mint leaves, grapes, chillies and rock salt together.
Collect chutney in a bowl.
For the meethi chutney: In a bowl add water and dry mango powder cook it on a low flame till boiled.
Now add jaggery and to cook, till the jaggery dissolve.
Add red chili powder, roasted cuminpowder, blackpepper and rock salt.
Stir it for a 2-3 minutes boil on low flame.
You can check the consistency of the chutney as per your choice. If you want thin chutney add more water in it.
Chutney is ready now.
For the Curd
Tie some curd in a muslin cloth and leave it hanging for at least half an hour.
Take a bowl Curd and milk mix together
strain the mixture through a strainer into a bowl.
Now Curd will look smooth and silky.
Add rock salt, sugar and cumin powder and mix it. Keep it aside.
Serve the Tikki with curd, meethi chutney and green chutney.
You can add some pomegranate on it. ( If you want )

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