Veg | Spicy |

Serves 4
For filling
1 cup Black gram split (urad dal soaked and boiled)
1 tbsp Fresh coriander leaves (chopped finely)
2 Green chilli (chopped finely)
Black salt to taste
Asafoetida a pinch
1/2 inch piece Ginger (chopped finely)
1/2 tsp Chaat masala
1/2 tsp Red chilli powder

For the pattice
4 large sized Potato
Salt to taste
Oil to shallow fry

For topping (one portion)
1/2 cup Matara
1/4 cup Yogurt
2 tbsps Tamarind chutney
1/2 tbsp Green chutney
1/4 tsp Roasted cumin powder
Black salt a pinch
1/4 tsp Chaat masala powder
1/4 tsp Red chilli powder
Papdi (crushed)a few


Boil potatoes. Peel and grate. Put it in a bowl, add salt and mix. In another bowl, take boiled urad dal. Add coriander leaves, green chillies, black salt, asafoetida, ginger, chaat masala, red chilli powder and mix well. Knead the grated potatoes. Apply oil in hand. Take a portion of mashed potatoes, make a dent in the center and put the dal stuffing. Cover and shape into a tikki. These tikkis should be thick and round. Heat oil on a tawa, place the tikkis on it and shallow fry. When one side is golden, turn over and fry till the other side is also golden. To serve, take a tikki on a plate. Open it in the center and put matara on it. Put some yogurt, tamarind chutney, green chutney. Sprinkle roasted cumin powder, black salt, chaat masala powder, red chilli powder. Crush a few papdis and top up the chaat with it. Serve immediately.