A colourful take on the classic aloo tikki recipe!
Ingredients
For tikki
300 gm beetroot (grated)
1 tsp ginger garlic paste
1 tsp garam masala
¼ tsp cardamom powder
1 tsp lemon juice
1 green chilli
1-2 tsp coriander
1 potato (boiled)
100 gm paneer (cottage cheese)
Salt to taste
Oil, for pan frying
For ragda
1 cup ragda or dried yellow peas
1 ½ cups water
Pinch of cumin powder (jeera)
¼ tsp turmeric powder
Salt to taste
To assemble
2 cups ragda
10 pcs beetroot tikki
2 tbsp green chutney
1 tbsp date and jaggery chutney
¼ cup potato straws or salli
½ cup beaten hung yogurt
1 pomegranate
½ tsp cumin powder
½ tsp chaat masala
½ tsp Kashmiri chilli powder
¾ tsp chopped coriander
Salt to taste
Method
To make tikki
• Sauté the beetroot for five to seven minutes on medium flame
• Boil and mash the potato till smooth, chop the coriander and green chilli, grate the paneer.
• Mix all the ingredients and bind till it comes together.
• Make medium size roundels and press them to get a semi flat tikki shape.
• Heat oil in a non-stick pan and pan fry the tikkis on medium heat.
• Do not overcrowd the pan and remove on absorbent paper once golden brown on both sides.
To make ragda
• Wash and soak the ragda overnight in
two to three cups of water. Drain and boil them till soft to touch or pressure cook them for two to three whistles and keep aside.
• In a pan, add the boiled ragda, water, cumin powder, turmeric and salt and simmer on medium heat.
• Using the back of the spoon, mash some of the ragda to get a thick texture.
• Cook for five to six minutes and remove from heat.
Assembling the chaat
• Whisk the yogurt in a bowl and add the chilli powder, cumin powder, and salt.
• In a plate, add some ragda and place beetroot tikki on it.
• Drizzle with some green chutney, date-jaggery chutney and yogurt.
• Sprinkle some potato straws and chaat masala on top.
• Garnish with some chopped coriander and serve immediately.
