Aloo Dum and Luchi

Chole Tikki

1 cup boiled chickpeas (garbanzo beans, kabuli chana)

3 medium-sized potatoes

1 tbsp shredded ginger

1 tbsp chopped cilantro

2 chopped green chilies, adjust to taste

1/2 tsp black pepper

1 tsp salt

1 tsp lemon juice

Oil for shallow frying

For Serving

1/4 cup plain yogurt

2 tbsp cilantro chutney

2 tbsp tamarind chutney

Boil the potatoes until tender. Once done, drain the water and allow the potatoes to cool. Note: Avoid cooling the potatoes under running water, as this can cause them to absorb extra water and become mushy. Once cooled, peel and mash the potatoes.

Drain the chickpeas and dry them with a paper towel to ensure there's no excess water. Coarsely mash the chickpeas.

Combine all the ingredients; adjust salt and pepper to taste. With oiled hands, divide the mixture into 8 to 10 equal portions and shape them into patties about half an inch thick.

Heat oil in a flat-bottomed saucepan over medium-high heat (the oil should generously cover the pan's surface). To test the oil, place a small piece of tikki in it; it should sizzle.

Place the Tikkis in the pan and shallow fry them on both sides until golden brown. If the Tikki is too dry, add more oil as needed without making them too greasy.

You may need to adjust the heat as necessary while cooking.

Namak Paara

½ cup all-purpose flour (plain flour or maida)

½ cup whole wheat flour

2 Tbsp fine semolina flour (sooji)

¾ tsp salt

¼ tsp carom seeds (ajwain)

2 Tbsp oil

⅓ cup water, adjust as needed

Oil for frying

Mix the flour, semolina, salt, carom seeds, and oil together, using your fingertips until the mixture resembles breadcrumbs.

Add water as needed to create a firm yet smooth dough. Cover with a damp cloth and allow it to rest for at least ten minutes.

Knead the dough for another minute and divide it into two equal parts.

Form each portion into a flat ball. Roll them into 9-inch circles with the thickness of salted crackers.

Prick the rolled dough all over with a fork to prevent the paras from puffing during frying.

Cut each rolled dough into pieces about half an inch wide and 2 inches long. Note: you can cut them into any shape you prefer.

Heat oil in a frying pan over medium heat.

The oil should be at least 1 ½ inches deep. To test if the oil is ready, drop a small piece of dough into the oil. It should sizzle and rise slowly.

Add just enough namak paras so they can be easily turned while frying. Fry them until both sides are light golden-brown.

Once the namak paras cool to room temperature, they should become crisp.

Spicy Namak Paara:

2 cup All Purpose Flour Maida

¼ cup fine semolina sooji

1 tsp salt

1 tsp black pepper crushed, kali mirch

1 tsp chili flakes lal mirch

1 tsp cumin seeds jeera

1 Tbsp dried fenugreek leaves Kasuri Methi

4 Tbsp oil

¾ cup chilled water approx.

In a bowl, thoroughly mix all the dry ingredients: all-purpose flour, sooji, salt, black pepper, red pepper, cumin seeds, and methi. Then add the oil and mix well.

Gradually add the chilled water, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft. Cover and let it sit for at least fifteen minutes.

Knead the dough and divide it into two equal parts. Shape each part into a flat ball. Roll them into about 10-inch circles, ensuring they are not too thin.

Prick them with a fork all over the rolled dough, on both sides. This prevents the paras from puffing while frying.

Cut each rolled dough into pieces about 1/2-inch wide and 3 inches long. Note: you can cut them into any shape you desire.

Heat oil in a frying pan over medium heat.

The frying pan should contain at least 1-1/2 inches of oil. To check if the oil is ready, put a small piece of dough in the oil. It should sizzle and rise slowly.

Ensure you add just enough paras so they can be easily turned while frying. Fry the paras until both sides are light golden brown. This should take about 8 minutes.

After the Spicy Namak Paras have cooled to room temperature, they should become crisp.