Richa Vardhan, 30, from Mumbai shares her recipe for aloo tikki chaat.

Aloo Tikki Chaat (serves for 4-5)

Ingredients: 

• 8-10 boiled potatoes and mashed smoothly
• 1½ cup white peas, washed and soaked overnight
• 1 tsp cumin and methi seeds
• 1 tsp turmeric powder
• ½ tsp coriander powder
• 2 cups water
• 1½ cup curd (whisked with ½ tsp salt)
• 1 cup sweet tamarind chutney (Soak tamarind for 20 mins, strain and boil till it becomes thick. Add jaggery powder, salt, jeera powder and red chilli powder.)
• ½  cup green chutney
• 1 tbsp mustard oil 
• 1 tsp roasted cumin powder
• 1 tsp black salt
• 1 tsp red chilli powder
• 1 tsp chaat masala powder
• 1 small onion, finely chopped
• 1 medium carrot, grated
• 1 medium radish, grated
• Thin bhujiya sev
• Fresh coriander leaves, finely chopped

Method:

• Mash the boiled potatoes. Add some salt, cumin powder, black salt, red chilli powder, chaat masala and 4-5 drops of mustard oil. Mix well and make balls. Flatten and fry on a tawa till golden brown.

For the ragda:

• Heat remaining mustard oil in a pressure cooker. Add cumin and methi seeds. Let it crackle. Add white peas mix and saute for 2-3 minutes. Add  coriander and turmeric powder, 2 cups water, salt, and keep for 2-3 whistles on medium flame. 
• Once the pressure gets released, check if the gravy is too thick. You can add warm water and boil for 2 minutes.

To assemble:

• Put tikkis on a plate. Pour ragda over it. Top up with curd, tamarind chutney and green chutney. Sprinkle a little spice powder. Garnish with carrots, radish, sev and coriander leaves.