Скачать или смотреть Aloo tikki, Papdi, gol gappe!!! Every Chaat craving sorted!!!

Aloo Tikki:-

Boiled Potatoes: 4-5 (large)
Cornflour: 1/4 cup
Salt: to taste
Ghee: 1/2 cup (for frying)
Sliced onions: to top

-Boil and peel the potatoes, grate them in a large bowl, add cornflour and season with salt. Mix them evenly and mash into a dough.
-Add more cornflour If the dough is too sticky. Top it off with some vegetable oil and divide into equal sized balls.
-Heat some ghee in a flat cast iron pan. Add the potato balls into the hot oil and reduce the heat to low.
-Let the potato balls cook for 3-4 minutes on each side till golden brown, take them out of the pan, let them cool for a few seconds. Press them down to a flat Tikki.
-Increase the heat to high, add the tikkis back to the pan and fry till golden brown on both sides.
-Crush them slightly in a plate, top with sliced onions, green and tamarind chutney.

Papdi Chaat:-

Maida: 400g
Rawa/ Course semolina: 3 tbsp
Besan: 1 tbsp
Oil: 80ml
Ajwain: 1/2 tsp
Salt: to taste
Water: 3/4 cup
Dahi: 4-5 tbsp
Beetroot: 1/2 (thinly sliced)
Green chutney: 2-3 tbsp
Imli chutney: 2-3 tbsp
Nylon sev: 1/4 cup
Boiled potato: 1
Cooked channa: 1/2 cup
Salt: a pinch
Chaat masala: 1/2 tsp
Red chilli powder: 1/4 tsp

-Add everything except for the water in a large bowl. Rub in the oil with your hands till the flour turns into a sandy texture.
-Add water slowly and knead the flour into a hard dough. Rub oil on the surface and cover with a damp kitchen towel to rest for 30 minutes.
-Slice the dough in half, roll it out into a very thing sheet, use oil to avoid sticking.
-Cut out 3 cm circles using a cookie cutter or a small steal bowl. Heat oil in a deep pan. Turn the heat to medium low, add the papdi dough into the hot oil.
-Cook them slowly stirring continuously over low heat till they turn lightly golden.
-once golden, take them out and add into a strainer and let them cool completely. Store them into an airtight container for upto 15 days.
-Chop the boiled and peeled potatoes into small cubes, mix along with cooked channa, salt, masala and red chilli.
-Spread the papdi onto a large plate, add a layer of dahi, followed by channa potato mixture. Top this off with thinly sliced beetroot, some masala, green and imli chutney.
-Finish it with nylon sev and some pomegranate seeds.