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Ingredients
8 ITC Master Chef Classic Aloo Tikkis 1 cup whisked dahi, lightly sweetened 4 tbsp tamarind chutney 2 tbsp mint-coriander chutney 1 small onion, finely chopped Fine sev, pomegranate pearls and coriander to finish Chaat masala and roasted cumin powder
Method
Air fry the tikkis at 185°C for 10-12 minutes (or shallow-fry) until deeply golden and crisp. Place two hot tikkis on each plate and press lightly to crack the crust. Spoon cold whisked dahi generously over the tikkis. Drizzle tamarind and mint chutneys in ribbons. Finish with onion, sev, pomegranate, coriander, chaat masala and roasted cumin. Serve immediately. Chef's tip: Hot tikki, cold dahi, the temperature clash is the whole point. Plate one serving at a time.
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