There is a word in Punjabi “Lip Smaking” And in all the lip smaking dishes, no. 1 lip smaking dish according to me is, “Aloo Tikki” There is nobody, who does not finds “Aloo Tikki” lip smaking. But then a lot of people ask me that, how do you make aloo tikki? How do you make the best aloo tikki? Well i can share an aloo tikki recipe that’s close to my heart. Hope that helps! Let’s make the filling first. So for the filling, boiled bengal gram, grated potatoes, chopped green chillies, very important, fennel seeds powder, you can also slightly roast and crush fennel seeds, roasted cumin, chopped ginger, for little sourness, dried mango powder, and red chilli. Now this has to be really spicy, this is the filling, so it has to be spicy because outside the casing is very neutral, basically potatoes. Now the most important thing here is that the bengal gram should be almost cooked. It shouldn’t be well done. Nice! Now add salt and coriander leaves. Just.. Roughly torn coriander. Okay? Especially where you’re using the coriander as a marination, there tearing the coriander is a good idea, because the flavour comes out equally and now the kitchen is filled with aroma. Filling’s done. Now.. Spices for tikki. For the outer coating let’s grate the remaining potatoes. And we’re done. Done! Apply oil on your palm. Okay? And.. Now… Make a cup like this. And add the filling. And then we… Seal it. Simple! No rocket science! The tikki should be this big, otherwise what’s use of making it. Alright! And now for roasting the tikki’s. Oil Ghee Now this is the most important part. People often don’t press the tikki’s. It is very important to press the tikki’s. Shape does not matters, it gets crispier by pressing it. So what happens, by pressing it becomes crispy from inside, the crust becomes thicker and secondly the filling cooks perfectly. Let us see where we are! What an aroma! So you see this? Outer is nice and crusty and there’s still filling inside. And bengal gram is cooked through. Okay! Time to plate. Smells so good! So good! This special chaat masala is from my potli. And i don’t share this recipe with anyone, because it has equal parts toasted fennel, equal parts toasted coriander, equal parts toasted cumin, equal part red chilli and equal part salt. I don’t share this recipe with anyone. This spice is only made in our Lucknow. You can never take a Locknow out of a Lucknowite. And then if you don’t add coriander on chaat so it’s not called a chaat. This is my portion. No! I’m on a diet, but chaat is also diet food.