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

Combine flour, semolina, salt, carom seeds, and oil, and mix with your fingertips until it resembles breadcrumbs.

Add water as necessary to form a firm yet smooth dough. Cover with a damp cloth and let it rest for at least ten minutes.

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

Shape 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 up 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.

Ensure you add just enough namak paras so that they can be easily turned over while frying. Fry them until both sides are light golden-brown.

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