|2 Large Potatoes||1 tsp Turmeric||Crisp Thin Sev||Oil|
|1/2 cup Peas||1 tsp Dhania Jeera||Tamarind Date Chutney||Salt|
|Bread Crumbs||1/2 tsp Chat Masala||Dhania Chutney|
|1/2 tsp Aamchur||Finely Chopped Onion|
Refer here for Chole Recipe
Pressure cook the potatoes for 3 whistles and boil the peas for about 6-8 minutes.
Mash them together with the turmeric, salt, dhania jeera, aamchur and chat masala.
Shape them into tikkis.
Heat a skillet with 2-3 tsp of Oil.
Spread the bread crumbs on a plate and toss each tikki in it and set on the skillet to roast on medium heat.
Roast both sides until golden and crisp.
Set two tikkis on a plate and cover generously with Chole.
Splash a tablespoon of both chutneys and some chat masala.
Garnish with Sev, Dhania and lemon juice and serve hot.