Amritsari Bun Chaat

Ingredients

• 4 burger buns, slit
• 3 medium potatoes, boiled, peeled and grated
• 1 medium onion, finely chopped
• 2 tablespoons chopped fresh mint leaves 
• 2 tablespoons + 4 teaspoons chopped fresh coriander leaves + for garnish
• ½ teaspoon chaat masala + for sprinkling 
• ½ teaspoon dried mango powder (amchur)
• 1 teaspoon dried pomegranate seeds powder
• ½ teaspoon Punjabi garam masala powder
• ½ teaspoon red chilli powder
• Oil for shallow frying
• 8 teaspoons butter + for applying
• 4 teaspoons red chilli-garlic chutney
• Green chutney for applying + for drizzling
• Date and tamarind chutney for applying + for drizzling
• Sweetened yogurt for drizzling
• Tomato slices as required
• Cucumber slices as required
• Onion rings as required
• Sev for sprinkling
• Fresh pomegranate pearls for garnish
• Masala dal for sprinkling
• Masala peanuts for sprinkling

Method

1. Take potatoes in a large bowl, add onion, mint leaves, 2 tablespoons coriander leaves, chaat masala, dried mango powder, dried pomegranate seeds powder, Punjabi garam masala powder and red chilli powder and mix till well combined. Divide the mixture into 4 equal portions and shape each portion into a ball. Flatten them slightly to shape them like tikki.
2. Heat sufficient oil in a non-stick pan. 
3. Spread corn flour on a plate. Coat each tikki with the corn flour and dust off the excess. Add them to the hot oil and shallow fry on each side till golden brown and crisp. Drain on absorbent paper.
4. To make each bun chaat, heat 2 teaspoons butter in a non-stick pan. Add red chilli-garlic chutney and 1 teaspoon coriander leaves and cook for a few seconds.
5. Place a slit burger bun and apply some butter on top, toast for a few seconds and flip and toast the other side for a few seconds as well.
6. Place the base of the toasted burger bun on a worktop, apply some green chutney, date and tamarind chutney and spread it evenly. Place a tikki on it, arrange some tomato slices, cucumber slices and onion rings. Sprinkle chaat masala and drizzle sweetened yogurt. Drizzle date and tamarind chutney and green chutney. Sprinkle sev, pomegranate pearls, masala dal and masala peanuts. Garnish with fresh coriander leaves and cover with the top half of the toasted burger bun and serve immediately.