|2 cups Yellow Vatana||1 tsp Mustard Seeds||Oil|
|1 small Onion||2 Green chillies||Salt|
|2 large Tomatoes||1 tbsp Grated Ginger|
|Thin Crisp Sev||1 clove Garlic|
|Dhania Chutney||1 pinch Garam Masala|
|Tamarind Date Chutney||1 pinch Turmeric|
|Garlic Chutney||1 tsp Kitchen King|
|1/2 tsp Red Chilli Powder|
|1 pinch Chat Masala|
|1/2 tsp Aamchur|
|1 tsp Jeera Powder|
Find Tikki recipe here - Aloo Tikki Chole.
Soak the vatana overnight and pressure cook with 2 cups water for about 4-5 whistles.
Finely chop the onions, green chillies, ginger and tomatoes.
In a heavy bottom pan, splutter the mustard seeds in 2 tbsp oil and saute the ginger garlic and green chillies.
Add the onions and saute until pink.
Add the turmeric, kitchen king, red chilli powder, jeera powder, aamchur and chat masala.
Saute until the oil starts to separate.
Add the tomatoes and cook until mushy.
Add the cooked dal, salt and simmer on low heat for about 30- 40 minutes stirring occasionally.
Place two tikkis on a plate.
Pour Ragda generously on top.
Add a dash of all three chutneys.
Garnish with fresh dhania, lemon juice and sev.