Wash and boil small size potatoes in a pressure cooker. Remove its skin and cool down completely.

Now press boiled potatoes slightly with a bowl or hand and gave a tikki shape to them. make sure the aloo is intact.

Then add arrowroot powder, salt and black pepper to potatoes tikki and toss it. potato tikki is coated with it.

Heat oil in a pan, add potato tikki and fry it on medium flame until the aloo tikki turns golden brown and crisp.

drain off the aloo tikki on the wire rack to remove excess oil. keep aside.

to prepare the masala, heat 1 tsp butter and ½ tsp oil.

then add turmeric powder, red chilli powder, amchur powder, cumin powder and black pepper. saute on low flame until the spices turn aromatic.

now add in fried aloo tikki and mix gently.

Quick and instant aloo tikki is ready

In a mixing jar, add green coriander leaves, mint leaves, green chilli, ginger, garlic, cumin seeds, chaat masala, lemon juice, sugar, roasted chana dal, salt and cold water.

grind it into a smooth paste.

Green chutney is ready.

In a pan, add amchur powder, black salt, red chilli powder, roasted cumin powder, chaat masala, jaggery and water. mix well.

Place pan on gas and cook till jaggery is completely dissolved.

Now in a bowl, add arrowroot (tapkir) powder and water. mix well and add mixture gradually into chutney.

Immediately chutney starts thickness. Switch off the gas.

Take chutney into a bowl and add watermelon seeds to it.

Khatti-meethi chutney is ready.

Take an aloo tikki on a plate.

Then topped it with sweet hung curd, green chutney, date-tamarind chutney, chopped tomatoes, chopped onion, masala, sev, coriander leaves and pomegranate seed.

Serve immediately.