Ingredients ( Serves – 4 )
- Potato – 5 Large (Boiled And Mashed)
- Cornflour – 2 Tbsp
- Bread Crumbs – 1/2 Cup
- Ginger – 1 Inch Piece (Grated)
- Green Chilies – 3 Pieces (Finely Chopped)
- Coriander Leaves – 3 Tbsp (Chopped)
- Roasted Cumin Powder – 1 Tsp
- Red Chili Powder – 1 Tsp
- Chaat Masala – 2 Tsp
- Black Salt – 1/2 Tsp
- Salt – To Taste
- Oil – For Shallow Frying
For Chaat Toppings
- Curd – 1 Cup (Whisked, Slightly Sweetened)
- Tamarind Chutney – 1/2 Cup
- Green Chutney – 1/2 Cup
- Boiled Chickpeas – 1 Cup
- Onion – 1 Medium (Finely Chopped)
- Sev – 1 Cup
- Fresh Coriander Leaves – 2 Tbsp (Chopped)
- Pomegranate Seeds – 1/2 Cup
Method
- Mash boiled potatoes until smooth and add cornflour, bread crumbs, ginger, green chilies, coriander leaves, salt, red chili powder, chaat masala, and roasted cumin powder, then mix into a firm dough.
- Shape the mixture into flat round tikkis of medium thickness.
- Heat oil on a tawa and shallow fry the tikkis on medium heat until golden and crisp on both sides.
- Place hot tikkis on a serving plate and lightly crush them to create a base for chaat.
- Add boiled chickpeas over the tikkis for texture and bite.
- Pour whisked curd over the top, followed by tamarind chutney and green chutney generously.
- Sprinkle chaat masala, black salt, and roasted cumin powder for balanced flavor.
- Top with chopped onions, sev, coriander leaves, and pomegranate seeds.
- Serve immediately while the tikkis are still slightly crisp under the toppings.
Prep Time – 20 mins. Cook Time – 20 mins. Total Time – 40 mins.
