Allo Tikki Chat

For Stuffing Clean and soak moong dal for 15mins. Then put the moong dal in a bowl, add water, salt 1\2tsp and haldi 1\2tsp and boil it. Don't over cook the dal. It should not be mushy but should have a bite. Strain the moong dal and transfer it to a bowl. Add salt to taste ( remember you have already added salt while Boling), red chilli powder, haldi powder( 1\4tsp), amchur powder and garam masala powder to it. Mix properly and keep aside.

For Tikkis Clean and boil the potatoes. After pressure cooker realise it's pressure bring out the potatoes from water and keep it to dry and cool down. If it will be in water for More time, then potatoes will absorb water. In that case it will be difficult to handle the mashed potato while preparing Tikkis. When cool down keep the boiled potatoes in fridge for half an hour.

After half an hour bring out the potatoes. Peel and grate the potatoes in a big mixing bowl.  Mashing the potatoes will be ok but sometimes some big chunks will there which will be a problem while shaping the tikis. Now add salt, chopped green chilli, chopped coriander leaves, lemon juiceand cornflour to it. Mix properly and keep aside. If cornflour is not there then add two bread slices or 3 to 4 tbsp of bread crumbs.

Heat oil in a non stick frying pan

Take a ball (tennis ball size) of mashed potato, make a well in the middle and stuff the moong dal stuffing in it and seal the ball and flat it with  palm.  Like wise prepare all the balls and keep on a plate.

Slowly slide the Tikkis to the hot oil. Cook the Tikkis up to golden brown and crispy from both sides. Keep aside.

For serving: Prepare the chutneys before hand. Prepare the beaten sweet curd as well. Arrange the chaat when you are ready to serve or tikkis will be soggy

Place 3 Tikkis in a plate. Top the chutneys and curd on all the Tikkis. Sprinkle sev, onion, grated carrot and coriander leaves on them. Sprinkle garam masala and red chilli powder over it.