Aloo Tikki Chaat Aloo Tikki Chaat & Mango Murabba Bonus Mango Murabba recipe

Ingredients

• 3 no. large Frying potatoes (peeled & grated)
• 1 no. large boiled Frying potato (peeled & grated)
• 1 tbsp Oil
• Salt to taste
• 2-3 heaped tbsp Cornstarch
• 1 tbsp Oil
• 2 tbsp Oil
• 1 tsp Cumin seeds
• 2 no. dry Kashmiri red chillies
• 5-6 no. Raw mangoes (peeled & chopped)
• ½ cup Water
• 2 cup Jaggery
• Salt to taste
• 2 heaped tbsp Degi red chili powder
• Prepared asafoetida water, asafoetida water
• 1 tbsp Oil
• ¼ tsp Asafoetida, Asafoetida
• ½ cup Water
• 2-3 heaped tbsp Ghee
• 1-2 tbsp Oil
• 1 heaped tbsp Black peppercorns
• 1 tbsp Coriander seeds
• ½ tbsp Fennel seeds
• ½ tbsp Cumin seeds
• Salt to taste
• 2 cup Curd, beaten, curd (yogurt)
• 1 heaped tbsp Powdered sugar
• Prepared Aloo tikki, Prepared Aloo tikki
• Prepared sweetened curd curd (yogurt)
• Prepared Masala
• Prepared mango murabba, prepared mango murabba
• Pomegranate pearls
• Coriander sprig, coriander leaves

Steps

1. In a bowl, add grated frying potatoes, boiled frying potato, oil, salt to taste, cornstarch and give it a good mix.
2. Finish it with oil, cover it with cling wrap and keep it aside for further use.
3. In a handi or sauce pot, add oil, once it’s hot, add cumin seeds, dry red chillies and let it splutter.
4. Add raw mangoes, water, jaggery, salt to taste, degi red chili powder and mix it well.
5. Cook it for 10-12 minutes on medium flame until mushy.
6. Add prepared asafoetida water and give it a good mix.
7. Transfer it to a bowl and keep it aside to cool down at room temperature.
8. Serve with prepared aloo tikki.
9. In a pan, add oil, once it’s hot, add asafoetida and saute it for a minute.
10. Add water, get a quick boil and keep it aside for further use.
11. Take aloo tikki mixture, divide in medium lemon size balls and keep it aside.
12. In a tawa, add ghee, oil, once it’s hot, add tikkis and shallow fry it until crispy and golden in color.
13. Transfer it to an absorbent paper and keep it aside for further use.
14. In a pan, add black peppercorns, coriander seeds, fennel seeds, cumin seeds, salt to taste and dry roast it for a while until aromatic.
15. Transfer it to a mortar pestle and grind it into a coarse powder.
16. Keep it aside for further use.
17. In a bowl, add curd, powdered sugar, whisk it well and keep it aside for further use.
18. In a serving dish, place the prepared crushed aloo tikki, pour some prepared sweetened curd, sprinkle some prepared masala, add prepared Aam ka murabba and top it up with pomegranate pearls.
19. Garnish it with coriander sprig and serve hot.