Rasgulla Chaat

To make Sweet Chutney: Add the all ingredients in pressure cooker and cook it for 3 whistles. Once the pressure is gone grind the ingredients and strain it. Again cook it for 5 minutes till the chutney thickens, keep it aside.

To make Green chutney: grind together coriander leaves, mint leaves, green chillies, lemon juice and roasted cumin powder with little water to a smooth paste. Keep it aside.

To make Aloo Tikki: Mash the boiled potatoes well, add the red chilli powder, cumin powder, garam masala,salt ,besan and chopped coriander leaves. Mix everything very well and Divide the mixture into equal portions. Make a ball out of it.

Take a ball and press it slightly. Heat oil in a pan, keep the patties on a hot tawa. Shallow fry them until it turns golden brown on both sides.

In a bowl whisk the curd with salt and sugar, Keep it aside. Squeeze Rasgulla from the sugar syrup, keep it aside.

In a serving plate, place the aloo tikki. Top it with squeezed Rasgulla, Place it on the cooked chickpeas and green grams.Top with Curd mixture,Sweet chutney and Mint Chutney.

Finally garnish with Sev, Coriander leaves and pomegranate pearls. Sprinkle with roasted cumin powder and Serve immediately.