For Aloo Tikki:
Potatoes 5 large
Bread Slices 2 -3
Garam Masala pwd ½ tsp
Roasted Jeera/Cumin Pwd 1 tsp
Coriander Powder ½ tsp
Corn Flour 1 tbsp+
Oil, for shallow frying
Salt to taste
For Date and Tamarind Chutney:
8 10 deseeded dates
2 tbsp tamarind pulp
1/4 cup jaggery
1 tsp red chilli powder
1 tsp cumin powder
Salt to taste
Curd, beaten till smooth
1 tbsp sugar
Finely chopped Onions
Fine sev to garnish
Red chilli powder
Chopped coriander leaves.
1. Prepare green coriander chutney
2. Prepare tamarind chutney.(better make both chutney's one day in advance)
Bring tamarind pulp to a boil. Add date paste and jaggery.
Then add red chilli powder , cumin powder and salt to taste. Adjust the spices and consistency, switch off the gas and let it cool. This can be stored in the air tight jar in the fridge for later use.
Alternatively, grind all the ingredients, along with little water, to make a thick chutney.
3. Make spicy Chole.
4. Yogurt Filling:
Beat the curd till its smooth without any lumps(add a bit water ,if too thick). Now mix in roasted cumin powder, sugar and salt to taste.
5. Aloo Tikki:
Boil potato till tender, peel and mash well(or better grate them for even consistency).
Remove the edges of bread slices. Dip the slices in water and squeeze them between your palms to remove the water. Crumble them with hands and add to the mashed potatoes. Also, bread crumbs can be directly added to mashed potatoes.
Mix in all the spices ; garam masala, roasted cumin powder, coriander powder, salt to taste and corn flour and mix well. Adjust the corn flour as required, it helps in binding and hence proper shape of tikki's.
Take a small lump and make a small ball. Press it down to shape it into round shape (about 1 cm thick ) to amke a tikki.
Heat tawa/griddle , put about 1 tsp oil, and shallow fry all the tikki's on medium to low heat on both the sides till they turn golden brown in color.
Repeat with all the tikkies and place them in a paper napkin to remove excess oil.
Assemble and Serve:
Place 2-3 hot Aloo Tikkies on serving plate.
Pour about 2 ladles full of Chole. Then add about 2 tablespoons of spiced yogurt.Then drizzle about a spoon each of Sweet Date-Tamarind Chutney and Green Chutney.
Finally garnish with chopped onion, sev and chopped coriander leaves.
Sprinkle a bit of red chilli powder and cumin power on top of it and serve immediately.