Sabudana Tikki Chaat




Sabudana Tikki Chaat

SABUDANA TIKKI CHAAT - Why just for Vrat, Chaat can be enjoyed any time of the year, right

Ingredients

For Sabudana Mixture

  • 6 medium Potatoes (boiled, pelled, grated) рдЖрд▓реВ
  • 2 cups Tapioca, soaked, рднреАрдЧрд╛ рд╣реБрдЖ рд╕рд╛рдмреВрджрд╛рдирд╛
  • 3-4 no. Green chillies (less spicy & chopped) рд╣рд░реА рдорд┐рд░реНрдЪ
  • ┬╜ inch Ginger (peeled & finely chopped) рдЕрджрд░рдХ
  • 2 tbsp Coriander leaves, chopped, рдзрдирд┐рдпрд╛ рдкрддреНрддрд╛
  • 1 ┬╜ tbsp Prepared Masala, рддреИрдпрд╛рд░ рдХрд┐рдпрд╛ рд╣реБрдЖ рдорд╕рд╛рд▓рд╛
  • 2-3 tbsp Salted Boondi, crushed, рдмреВрдВрджреА
  • 2 tbsp Dal Moth, рджрд╛рд▓ рдореЛрда
  • ┬╜ tsp Degi red chili powder, рджреЗрдЧреА рд▓рд╛рд▓ рдорд┐рд░реНрдЪ рдкрд╛рдЙрдбрд░

For Masala

  • ┬╜ tbsp Coriander seeds, рдзрдирд┐рдпреЗ рдХреЗ рдмреАрдЬ
  • 1 tsp Cumin seeds, рдЬреАрд░рд╛
  • 10-12 no. Black peppercorns, рдХрд╛рд▓реА рдорд┐рд░реНрдЪ рдХреЗ рджрд╛рдиреЗ
  • Salt to taste, рдирдордХ рд╕реНрд╡рд╛рджрдЕрдиреБрд╕рд╛рд░

For Chutney

  • 1 tbsp Oil, рддреЗрд▓
  • 4 no. Green chillies, roughly chopped, рд╣рд░реА рдорд┐рд░реНрдЪ
  • ┬╜ inch Ginger (peeled & sliced) рдЕрджрд░рдХ
  • тЕУ cup Roasted peanuts (without skin) рдореВрдВрдЧрдлрд▓реА
  • 1 sprig Curry leaves, рдХрд░реА рдкрддреНрддрд╛
  • ┬╝ cup fresh Mint leaves, рдкреБрджреАрдирд╛ рдкрддреНрддрд╛
  • ┬╜ cup fresh Coriander leaves, рдзрдирд┐рдпрд╛ рдкрддреНрддрд╛
  • 1 Green chili, рд╣рд░реА рдорд┐рд░реНрдЪ
  • 2 tbsp Curd, beaten, рджрд╣реА

For Seasoned Chutney

  • ┬╝ cup Curd, beaten, рджрд╣реА
  • Salt to taste, рдирдордХ рд╕реНрд╡рд╛рджрдЕрдиреБрд╕рд╛рд░
  • 1 tsp Sugar, рдЪреАрдиреА
  • Prepared Chutney, рддрдпрд╛рд░ рдХреА рд╣реБрдИ рдЪрдЯрдиреА
  • Salt to taste, рдирдордХ рд╕реНрд╡рд╛рджрдЕрдиреБрд╕рд╛рд░

Other Ingredients

  • 1 tsp Oil, for greasing, рддреЗрд▓
  • 1 tbsp Dal Moth, рджрд╛рд▓ рдореЛрда
  • Oil for frying, рддреЗрд▓ рддрд▓рдиреЗ рдХреЗ рд▓рд┐рдП

For Assembling

  • Green chutney, рд╣рд░реА рдЪрдЯрдиреА
  • Sabudana Tikki, рд╕рд╛рдмреВрджрд╛рдирд╛ рдЯрд┐рдХреНрдХреА
  • Pomegranate pearl, рдЕрдирд╛рд░ рдХреЗ рджрд╛рдиреЗ
  • Nylon sev, рд╕реЗрд╡
  • Tamarind chutney, рдЗрдорд▓реА рдХреА рдЪрдЯрдиреА
  • Dal mooth, рджрд╛рд▓ рдореЛрда
  • Sweetened curd, рджрд╣реА
  • Coriander sprig, рдзрдирд┐рдпрд╛ рдкрддреНрддрд╛

Process

For Sabudana Mixture

  1. In a parat or bowl, add potatoes, tapioca, green chillies, ginger, coriander leaves, prepared masala, salted boondi, dal moth, degi red chili powder and mix it well.
  2. In a greased tray, sprinkle dal moth, add prepared mixture and flatten it well with the help of spatula. Refrigerate it for 20-30 minutes until chilled.
  3. Demold the mixture and cut it into desired shapes.
  4. Fry until half cooked and transfer it to an absorbent paper.
  5. Refry the tikkis until crispy and golden brown.
  6. Transfer it to a tray or plate and keep it aside for further use.

For Masala

  1. In a pan, add coriander seeds, cumin seeds, black peppercorns, salt to taste and dry roast it for 2-3 minutes until aromatic.
  2. Transfer it to the mortar pestle and grind it coarsely.
  3. Keep it aside for further use.

For Chutney

  1. In a pan, add oil, once it's hot, green chillies, ginger, roasted peanuts, curry leaves and saute it well.
  2. Transfer it to a bowl, add fresh mint leaves, coriander leaves, green chillies and curd.
  3. Transfer it to the mixer grinder jar and grind it into the smooth paste.
  4. Keep it aside for further use.

For Seasoned Chutney

  1. In a bowl, add curd, salt to taste, sugar and mix it well.
  2. Add prepared chutney, salt to taste and give it a good mix.
  3. Keep it aside for further use.

For Assembling Sabudana Tikki Chaat

  1. In a serving dish, add green chutney, place fried sabudana tikki, add pomegranate pearls, nylon sev, tamarind chutney, dal moth, sweetened curd and garnish it with coriander sprig.
  2. Serve hot.

*Recipe on video and text may differ from each other!


How to cook Sabudana Tikki Chaat:








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