Delhi Tikki Chaat

Name: Delhi Tikki Chaat
Cuisine: Indian
Ingredients: 1/2 cup chana dal (bengal gram) soaked for 1-2 hours; 5-6 medium size boiled and mashed potatoes; 1 tsp cumin seeds / jeera; 1 tsp dry mango powder/amchur; 1 tsp coriander powder; 1 Tb raisins and nuts of your choice chopped finely; to taste Salt; to taste Red chilli powder; 1 tsp fennel/saunf crushed; 2-3 tsp cornflour; as needed Oil/ghee for shallow frying; 2 Tb chopped coriander leaves; as required Imli/tamarind chutney; as required Green coriander chutney; 1 cup beaten curd with little salt and sugar(optional); 1-2 Tb pomegranate seeds/anar; 1 tsp black chaat masala; 1 tsp ginger julliens; 1 tsp beetroot julliens; 1 tsp thin sev

Shuchi Jain @shuchi_191171

#streetfood
Delhi has a lot to offer when it comes to street food and the sheer number of Chaat outlets across the city will send you into a tizzy. It's hard not to drool every time you cross one of these 'Chaat Bhandars'.

Old Delhi is the place where you'll find the most glorious Chaats in the city. Chandni Chowk in Old Delhi is famous for it's congested roads and street food, specially the varieties of chaat. Some of the outlets are hundreds of years old. My visit to old Delhi is incomplete without a plate of tikki chaat from Natraj tikki wala.

Shuchi Jain @shuchi_191171

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Ingredients

1/2 cupchana dal (bengal gram) soaked for 1-2 hours
5-6medium size boiled and mashed potatoes
1 tspcumin seeds / jeera
1 tspdry mango powder/amchur
1 tspcoriander powder
1 Tbraisins and nuts of your choice chopped finely
to tasteSalt
to tasteRed chilli powder
1 tspfennel/saunf crushed
2-3 tspcornflour
as neededOil/ghee for shallow frying
2 Tbchopped coriander leaves
as requiredImli/tamarind chutney
as requiredGreen coriander chutney
1 cupbeaten curd with little salt and sugar(optional)
1-2 Tbpomegranate seeds/anar
1 tspblack chaat masala
1 tspginger julliens
1 tspbeetroot julliens
1 tspthin sev

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Steps

1

Heat 1tsp of oil/ghee in a pressure cooker and add cumin and fennel. When it crackles add the soaked and drained chana dal with little water. Add salt and cook to 2 whistles.Open cooker and dry the dal if any water. Cook the dal completely but not mushy. Add coriander powder, dry mango powder,red chilli powder, raisins and nuts of your choice. Saute well and mash the dal a little.
2

Take the boiled and mashed potatoes in a bowl. Add little salt and cornflour. Mix well and break any lumps if there. Make golf ball size balls. Apply little oil on your palms and flatten each ball a little on your palm.
3

Fill the cavity with 2-3tsp chana dal mixture. Press a little and close and seal the tikki by bringing the sides together. Press a little.
4

Heat 2Tb ghee/oil in a pan and shallow fry the tikkis from both sides till crisp and golden brown. Drain on a paper towel.
5

For serving- Take two tikkis in a plate and break lightly with your hands. Sprinkle chaat masala and red chilli powder according to taste. Pour 3-4Tb beaten curd on top(optional). I like it without curd. Then pour 1-2Tb each of green chutney and tamarind chutney. Sprinkle pomegranate seeds, ginger, beetroot julliens and sev on top. Garnish with coriander leaves and serve.