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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
- 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.
- 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.
- Demold the mixture and cut it into desired shapes.
- Fry until half cooked and transfer it to an absorbent paper.
- Refry the tikkis until crispy and golden brown.
- Transfer it to a tray or plate and keep it aside for further use.
For Masala
- In a pan, add coriander seeds, cumin seeds, black peppercorns, salt to taste and dry roast it for 2-3 minutes until aromatic.
- Transfer it to the mortar pestle and grind it coarsely.
- Keep it aside for further use.
For Chutney
- In a pan, add oil, once it's hot, green chillies, ginger, roasted peanuts, curry leaves and saute it well.
- Transfer it to a bowl, add fresh mint leaves, coriander leaves, green chillies and curd.
- Transfer it to the mixer grinder jar and grind it into the smooth paste.
- Keep it aside for further use.
For Seasoned Chutney
- In a bowl, add curd, salt to taste, sugar and mix it well.
- Add prepared chutney, salt to taste and give it a good mix.
- Keep it aside for further use.
For Assembling Sabudana Tikki Chaat
- 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.
- Serve hot.
*Recipe on video and text may differ from each other!
How to cook Sabudana Tikki Chaat:
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