Masoor Dal Paneer Tikki Chaat
Servings - 2 - 3
INGREDIENTS
Orange lentils - 250 grams
Water - 500 milliliters
Grated boiled potatoes - 300 grams
Grated paneer - 120 grams
Corn flour - 60 grams
Bread crumbs - 100 grams
Coriander - 10 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Chaat masala - 1 tablespoon
Oil - for frying
Mint - 30 grams
Coriander - 20 grams
Green chili - 1 teaspoon
Garlic - 10 grams
Onions - 30 grams
Lemon juice - 1 tablespoon
Black salt - 1 teaspoon
Dry mango powder - 1 teaspoon
Curd - 400 grams
Black salt - 1 teaspoon
Powdered sugar - 1 teaspoon
Cumin powder - 1 teaspoon
Ketchup - to taste
Sev - to taste
PREPARATION
1. In a bowl, add 250 grams orange lentils, 500 milliliters water and soak for 5 hours.
2. Transfer this into a blender and blend it into a smooth paste.
3. Transfer this into a mixing bowl, add 300 grams grated boiled potatoes, 120 grams grated paneer, 60 grams corn flour, 100 grams bread crumbs, 10 grams coriander, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 tablespoon chaat masala and mix
all the ingredients well.
4. Take some mixture on your hands and shape it into a tikki.
5. Heat sufficient oil in a deep fryer and deep fry these until golden brown and crispy.
6. Remove it from heat and drain it on an absorbent paper. Keep aside.
7. In a blender, add 30 grams mint, 20 grams coriander, 1 teaspoon green chili, 10 grams garlic, 30 grams onions, 1 tablespoon lemon juice, 1 teaspoon black salt, 1 teaspoon dry mango powder and blend it into a smooth puree.
8. In a mixing bowl, add 400 grams curd, 1 teaspoon powdered sugar, 1 teaspoon cumin powder and mix it well.
9. Place the tikki on a serving plate.
10. Top with prepared curd, prepared green chutney and ketchup.
11. Garnish with sev.
12. Serve.
Aloo Tikki Chaat
Servings - 3 - 4
INGREDIENTS
Boiled potatoes - 600 grams
Green chili - 2
Salt - 1 teaspoon
Coriander - 3 tablespoons
Corn flour - 30 grams
(For Dressing)
Tamarind chutney - to taste
Coriander chutney - to taste
Black salt - to taste
Red chili powder - to taste
Cumin powder - to taste
Sev - to taste
PREPARATION
1. In a mixing bowl add 600 boiled potatoes, 2 green chili, 1 teaspoon salt, 3 tablespoons coriander, 30 grams corn flour and mix well to combine.
2. Take some mixture on your hand and shape them into round shape.
3. Heat oil in a pan and place tikki over it.
4. Cook on low or medium heat until golden brown from both sides.
5. Sprinkle tamarind chutney, coriander chutney, black salt, red chili powder, cumin powder and sev.
6. Serve.
