Potatoes medium sized – 4
Carrots finely chopped – 1/2 cup
Peas shelled – 1/4 cup
Cauliflower florets – 1 cup
Onions finely chopped – 2 medium sized
Tomatoes – 2 large
Ginger paste – 1 tsp
Garlic paste – 1/2 tsp
Slit green chilies – 3-4
Turmeric powder – 1/4 tsp
Garam masala powder – 1/4 tsp
Red chili powder – 1/2 tsp
Coriander powder – 1/2 tsp
Pav bhaji masala – 1 tsp
Butter – 2 tbsp
Pav – 6
Butter for frying
Salt as required
Chaat masala – As required
Coriander leaves finely chopped – 1/4
Green chilies finely chopped – 2-3
Onions finely chopped – 1 large
Lemon cut into pieces – 1 large
Boil , peel and mash the potatoes. Add 1 cup water and pressure cool all the vegetables until tender.
Open the pressure cooker and mash all the vegetables gently
Melt 2 tbsp of butter in a kadai. Fry onions, ginger garlic paste until they are brown.
Grind tomatoes and grind then . Add all the powders, pav bhaji masala and salt and cook for 5 minutes.
Then add the boiled and mashed potatoes and vegetables to this masala.
Cook for another 5 minutes on a low flame.
Garnish with coriander leaves, green chilies and chaat masala.
Melt butter on a griddle, divide the Pav into 2 and fry them by pressing them a little.
Serve hot with bhaji, finely chopped onions and some lemon
Chaats, Kids Favorite, Potato recipes, Ramadan Recipes, Vegetarian Tagged
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Potatoes – 4 large
Onions finely chopped – 2 tbsp
Ginger green chili paste – 2 tsp
Coriander leaves finely chopped – 3 tbsp
Cumin powder – 1 tsp
Turmeric powder – 1/2 tsp
Oil – 1 tbsp + for shallow fry
Salt as required
Chole prepared out of 2 cups of chickpeas
Date and tamarind chutney
Onion finely chopped – 1 large
Red chili powder
Boil the potatoes. Peel them and mash.You can also grate them.
Heat oil in a vessel. Add 2 tbsp of finely onions. Fry till translucent and add ginger chili paste. Fry well. Add turmeric and cumin powder, coriander leaves and some salt as required. Mix well. Remove from fire and allow to cool
Once the potato mixture cools down, make balls, flatten them and shape them into tikkis
In a pan, shallow fry the tikkis on both sides till golden brown.
Place 2 tikkis on a plate. Pour generous amount of hot Chole on top. Add green chutney, date and tamarind chutney, some fine chopped onions, sprinkle some chaat masala, a pinch of cumin powder and red chili powder and lastly some sev.
This recipe can serve 8-10 people.
Chaats, Potato recipes, Ramadan Recipes, Tikki Tagged
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