Chiroti

All Purpose Flour - 1 cup + tbsp.

Ghee - 2 tbsp. + 2 tbsp.

Salt

Oil

For syrup

Sugar - 3/4 cups

Cardamom powder - 3, pounded to coarse powder

In a large bowl, add the AP Flour, Salt and Ghee; mix well. Slowly add 1/2 cup cold water and knead the mixture to a firm dough. Cover the dough with wet cloth and set aside for 10 minutes.

In a small bowl, mix 2 tbsp. AP Flour with 2 tbsp. Ghee and keep aside. This paste is used to bind the layers of the Chiroti's.

Divide the prepared dough into two equal parts. Roll each part into a thin Roti. Place one Roti on the flat surface and smear with Flour paste. Place the other Roti over the first Roti and smear with more Flour paste. Gently roll into a log and cut into 1/2” pieces. Roll each pieces into small 4" rounds.

Deep fry the prepared Chiroti's in hot Oil on a medium flame until light golden brown and transfer to a paper towel lined plate.

In a pan add Sugar along with 1/3 cup Water and Cardamom. Bring it to boil over medium high heat, keep stirring until all the Sugar is dissolved. Keep boiling until syrup is sticky. Drizzle Hot syrup on top of the Chiroti's and let it dry for about 3 hours.

Store Chiroti's in an airtight container for about ten days.

Aloo Tikki

Potatoes - 2 cup, boiled, peeled and mashed

Green peas - 1/3 cup

Ginger - 1 tsp grated

Green Chilli - 2, minced

Cilantro

Bread crumbs - 2 tbsp.

Chili powder - 1 tsp

Garam Masala - 1 tsp Cumin powder - 1 tsp Amchur powder - 1 tsp Salt & Pepper

Oil

In a large bowl add the mashed Potatoes along with Green peas, Ginger, Green Chilli, Cilantro, Bread crumbs, spice powders and required Salt. Make small balls with the above mixture and slightly flatten the balls into patties.

Heat 1 tsp Oil in a skillet on medium high heat. Place the Tikki's on the skillet, making sure they are not touching each other. Oil the Tikki's from top and cook them for about 1 minute and turn them over. Oil the Tikki's on the top and gently press with spatula. Turn the Tikki's 3 or 4 times to make sure the Tikki's are nice and crisp. Aloo Tikki's taste best when served right off the skillet.

Serve hot Tikki's along with spicy Chole Topping, Tamarind chutney, Cilantro chutney and Yogurt.

Chole Topping:

Chickpeas - 1 cup, soaked in water and pressure cooked

Oil - 2 tbsp.

Besan - 2 tbsp.

Green Chilli - 3, minced

Ginger - 1 tsp, grated

Salt

Black Salt

Cumin powder - 1 tsp

Garam Masala - 1 tsp

Amchur powder - 1 tsp

Heat Oil in a pan over medium heat. Add the Besan and roast stirring continuously until Besan is golden brown. Add Ginger and Green chili, sauté for 30 seconds. Stir in Chickpeas, Salt, Cumin powder, Garam masala, Amchur powder along with 1/4 cup Water. Cook closed on low heat for about 10 minutes. Turn off heat and serve hot, with crispy Aloo Tikki's.

Substitute Potato with Sweet Potato to make Sweeet Potato Tikki's.

Ram Ladoo

Moong Dhal - ½ cup, washed and soaked in Water for 4 hours

Channa dhal - ¼ cup, washed and soaked in Water for 4 hours

Asafetida - ⅛ tsp

Cumin seeds - ½ tsp

Salt

Green Chilli - 2, minced

Ginger - 1 tbsp., grated

Cilantro - 2 tbsp., chopped

Oil for deep frying

Chaat Masala, Green Chutney - for garnish

Drain the Water from the Dhals, and grind to coarse paste without adding any water.

In a large bowl add the ground Dhal paste, and aerate by beating the mixture for a couple of minutes.

Add Asafetida, Cumin seeds, Salt, Ginger, Green chili, and Cilantro. Whip again to aerate the mixture.

Place about 1 tbsp. of Batter into the hot Oil. Fry the Ram Ladoos in small batches until golden-brown all around. Ram Ladoo should be crispy outside and soft inside. Remove from heat and transfer to a paper towel lined plate.

Served hot with Chaat masala and Green chutney.