Tikki Ki Chaat


6 large potatoes boiled
peeled and mashed
1 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp raw mango powder
1/2 cup finely chopped coriander
2 onions finely chopped
Salt to taste
1 can of chickpeas roughly mashed
6 cloves
3 pods cardamom
8 peppercorns
1 cup tamarind chutney
1 cup mint-coriander chutney
Coriander chopped fine to garnish
Chaat masala to garnish
Vegetable/canola/sunflower cooking oil to shallow fry


Mix the mashed potatoes, red chilly, coriander, cumin and raw mango powders, chopped coriander, 1 chopped onion and salt to taste. Make into a smooth paste. Form into equal-sized patties. Heat oil on a griddle and shallow fry these patties till crisp and golden. Drain on paper towels. Boil the roughly mashed chickpeas with the cloves, cardamom and peppercorns and salt to taste. Once done, remove the whole spices and discard. To serve the chaat, put 2 hot patties in a plate and spoon some chickpea mixture over them. Add both chutneys to taste. Sprinkle chopped onion and corainder to garnish. Sprinkle chaat masala over the whole dish.

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