Alu Tikka

Ingredients:

• 1 Cup soaked 'Kabuli' Channa (White)
• 2 Potatoes
• 2 Onions
• 1 inch Ginger piece
• 2 - 3 Garlic flakes
• 1 spoon mustard seeds
• 1 spoon turmeric powder
• 1 spoon red chili powder
• 1 spoon coriander powders
• 1 small lemon size tamarind
• 1 spoon Garam Masala
• 1 small piece Jaggery
• 1/4 coconut (optional)
• 2 - 3 Cloves
• Ghee or Vegetable shortening to fry 'Tikka'
• Salt
• Oil for seasoning
• 1/4 spoon baking powder
• 1 Onion (For Garnishing)
• 1 Tomato (For Garnishing)
• Some Coriander leaves (For Garnishing)

Method:

• Put soaked Channa and potato in a pressure cooker and cook them by adding some salt and baking powder.
• Take a hand full of cooked Channa, onion and ginger, coconut, garlic, clove and put them in a mixer grinder and grind them well.
• In a pan pour oil and make seasoning with mustard seeds. Add the grinded Masala and fry well.
• Add turmeric powder, red chili powder, coriander powder and tamarind water.
• Bring them to a boil and add cooked Channa.
• Add salt and allow the Channa to boil for 10 minutes
• Put Garam Masala powder and Jaggery mix well.
• Let it cook for a while. Allow it to become some what thick.
• Remove from the fire and keep aside.
• Now smash the cooked potatoes and add salt and turmeric powder in that.
• Mix well and make 1/2 inch 'Tikka' like vada.
• Keep a tava and place the 'Tikka' in the corner of the tava.
• You turn all the 'Tikka' one by one like a circle.
• Remove one and keep it in the center and pour ghee or vegetable shortening on that and turn it fry well.
• Like this make all the 'Tikka' and keep aside.
• Now put 2 to 3 Tikka in a plate and pour some Chole masala on that garnish with chopped onions, chopped coriander and sliced tomato.
• Serve as evening tiffen.

Notes:

• You can pour lemon juice on that before serving.