Aloo Tikki

Ingredient:

Potatoes 3-4
Green chillies, 3 chopped
Fresh coriander leaves, chopped
Salt to taste
Asafoedita 1/2 tsp
Red chilli powder  1 tsp
Oil

Steps:

Wash, boil the potatoes, peel and mash . Add green chillies, coriander leaves, salt, asafoedita and red chilli powder to the mashed potatoes and mix well.
 Divide into ten  portions. Shape them into round tikkis.
Heat a tawa and shallow fry the tikkis on both sides with ghee till golden brown..
Serve each with with 2tsp green chutney ,  2 tsp tamarind chutney ,2 tsp dahi, 2 tsp chola ,onion circles sliced , pomegranate seeds and sprinkle chaat masala.

Dahi Vada

Ingredients:
vadas
Udad dal (Black gram dal) 1 cup
Moong dal (Green gram dal) 1/4 cup
Salt to taste

For the Dahi (yogurt)Dahi (yogurt) 5 cups
Green chillies, chopped 1 tsp
Ginger grated
1/2 tspcurry leaves
Tamarind chutney
2 tsp chaat masala
few pomegranate seeds
1/4 tspAsafoetida pinch
Salt to taste
Sugar 4 tsps (yogurt should taste little sweet)

Method :

For vadas

Soak the two dals for 7-8 hours or overnight.
Grind it to a smooth paste with very little water
Add salt to taste. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter round and fry until the wadas are golden brown.
Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes.
Take each vada out from water, squeeze the water out and set aside.

For making dahi:

Blend the yogurt with little water until it is smooth.
Add sugar, salt, green chillies and ginger.
Make a tarka , asafoetida and curry leaves and add to yogurt.
Keep the yogurt in refrigerator until it is chilled.


Arrange the squeezed vadas in a deep dish. Pour the yogurt on the wadas such that all the vadas are covered well by the yogurt. Sprinle red chiili powder, roasted jeera powder and sweet tamarind chutney.

Dabeli

Ingredients:

Buns

1 Onion, chopped 

1/2 Cup fresh cilantro, chopped 

1/2 Cup peanuts, roasted 

2 tsp Fresh garlic chutney 

1/2 Cup fresh pomegranate seeds 

6 tbsp Dates & Tamarind chutney 

Olive oil, for cooking

For Masala:
 

2 Dry Red chili 

1/2" cinnamon sticks 

1 tsp Coriander seeds 

1/4 tsp Cumin seeds 

2 Cloves

For The Filling: 

1 Cup boiled and mashed potatoes / cooking banana

2 Tomatoes, finely chopped

A pinch asafetida powder 

2 tbsp Dates & Tamarind Chutney

1/2 tsp Cumin seeds 

2 tbsp Oil 

Salt to taste

Steps: 
Roast the masala ingredients in a pan for about 2 to 3 minutes.

 Grind them to make a fine powder in a  grinder, set aside

 For the filling, heat the oil in a pan and add the cumin seeds to it, until they crackle, then add asafoetida, chopped tomatoes, dabeli masala, salt & let it cook untill tomatoes are fully cooked, then add potatoes & mix well.

 Remove them from the heat, combine dates-tamarind chutney and mix well.

 Fry buns using a little  oil.

 Now put 12 equal portion of the filling on the lower half of each bun.

  

Top it with the chopped onion, cilantro, pomegranate, peanuts, garlic chutney and dates-tamarind chutney. 

Sandwich it with the top halves of the burger buns and serve.