Chole Aloo Tikki

Mix mashed potatoes with cornstarch, salt, red chilli powder, and half the chopped coriander. Divide into 8 equal patties.

Shallow fry the tikki patties in oil on a hot griddle until golden brown and crisp on both sides, about 3–4 minutes per side. Set aside.

Heat oil in a pan. Add cumin seeds and let them splutter.

Add chopped onion and sauté until golden brown, about 7 minutes.

Add ginger-garlic paste and green chillies. Cook for 2 minutes.

Add chopped tomatoes and cook until they soften and oil separates.

Add chole masala, red chilli powder, and salt. Stir well.

Add boiled chickpeas and 200 ml water. Simmer for 15 minutes until the gravy thickens.

Place two hot tikkis on a plate. Ladle generous chole over them.

Drizzle tamarind chutney and green chutney on top.

Garnish with remaining chopped coriander, sliced onions, and sev if available.