other ingredients to start with...

( serves two hungry souls )

potatoes medium sized 2 nos. ( boiled and peeled )
fully ripe large juicy tomatoes 4 nos.( the best quality you can lay your hands on )
cashew chopped 2 tbsp
raisins 20 nos.
makhane( lotus seeds ) 10-12 nos.
green chillies finely chopped 1 tbsp
ginger finely chopped 1.5 tbsp
red chilly powder 1 tsp
black pepper powder 1 tsp
garam masala powder 1 tsp ( i used my homemade one which is a mix of black n green cardamom ,
cinnamon, kababchini , shahjeera , cloves , star anise and nutmeg )
milk powder 2 tbsp ( use khoya if available , same quantity )
ghee 2 tbsp ( i used less , you can feel free to be like the chaat walas )
Imli ki sonth wali chutny 2 tbsp ( if you don't have this chutny , use a tbsp of thick tamarind pulp , 1/2
tsp of dry ginger powder and 2 tsp of sugar at the indicated time )
lemon juice 2 tsp
finely chopped onions for garnish ( optional )
finely chopped green coriander leaves ( i did not have and am not using them raw in this season either)

procedure...
I used an iron kadai for that taste of chaatwalas (otherwise too I prefer cooking in iron or cast iron
kadais)..
Chop the tomatoes in small cubes and keep aside.
Mix the milk powder , garam masala powder and red chilly powder with a tbsp or two of water to make
a pasteand keep aside. This step is not required if using khoya.
Mash the potatoes, add salt to taste and 1 tsp of black pepper powder, 1/2 tsp of green chillies and 1/2
tsp of chopped ginger. Mix well and shape a large tikki with the mash. Keep aside.
Heat a tbsp of ghee in the kadai and throw in 1/2 tbsp of green chillies, 1 tbsp of chopped ginger and
the dry fruits, fry for a minute ....and then add the milk powder mix to the frying mixture... If using
khoya, add the khoya, garam masala n red chilly powder now...

Fry till the mixture changes color and is almost dry , add 1/2 cup of water and boil to get a brownish
gravy...reserve the gravy into a bowl....
Now in the same kadai , add another tbsp of ghee and place the largish potao tikki to let it brown on
one side, flip when browned .... this step I have incorporated because i saw the chaat wala make it

this way when I first ate it . And the browning of the alu tikki this way ensures a very unique earthy,
smoky chaat flavor to the tamatari....
Now cover the frying tikki with chopped tomatoes and cover to cook for a while, slide the flat ladle
under the tikki beneath and flip so that the tikki comes on top and the tomatoes are getting roasted in
direct contact with the iron kadai... the potato tikki is nicely browned on both sides and you will get
it's flavor in the finished chaat....
Mix and smash the tikki now and fry the mixture thrashing the tomatoes to make a smooth yet textured
chaat ....Takes about 2-3 minutes ..
Now is the time to add the gravy , and the imli ki chutny (or use the substitutes instead) and lemon
juice (optional)... mix it again and fry for another minute mixing it like a pro....this is the time you will
start getting that tamatar ki chaat aroma........
Empty the contents into a steel dish (for that desi feel) , garnish with the miniature namak paare,
green coriander if using and as we like it here , some chopped onions .........