Crispy Tangy and spicy Tikki Chaat recipe, with a delicious and healthy twist. Popular Indian tikki chaat recipe made with Tikki of masoor dal and paneer.
Tikki chaat is Indian spicy and tangy chaat in which a crispy tikki or patty is served with green chutney and sweet tamarind chutney with generous leashing of seasoned curd with topped with crunchy sev and other seasonings.
Sometimes tikki chaat is also served with along with choley (spicy and tangy chickpeas curry) mostly in Northern part of India along with above mentioned topics. But as an avid chaat lover I can tell you both are equally good to tantalize your taste buds.
There is yet another tikki chaat that is very popular street food of Mumbai which is served with ragda. Ragda is spicy tangy dried peas curry that has unique taste and tastes great as an accompaniment with tikki or tastes great on its own.
So coming back to our Dal and Paneer Tikki, this one is my take on India’s favorite chaat, specially to brighten your Diwali party in association with 24 Mantra Organics. Yes! It’s that time of week (Thursday) when I bring to you my special recipe made with Organic Ingredients.
You can check out other three recipes with 24 organic Mantra for October
Usually Tikki is made with Aloo or potato as main ingredient, with few variations which are region specific like the Matar tikki from UP which is a popular UP style Chaat. But these days more and more foodies ready to explore new tastes and varieties there are quite a few quirky options available in tikki varieties too.
We love our share of Aloo Tikki chaat, but being a foodie family we love to explore various other options too. Sometimes you are not so in mood to eat potatoes, for those days this whole masoor dal and paneer ki tikki is great option.
And it’s much healthier than regular potato tikki, though it’s deep fried but it’s made of Organic Dal /legumes which makes it low in glycemic index and high in proteins and fiber and more suitable if you are a diabetic and still want to enjoy a good plate of chaat. Also paneer as a second ingredient which is also good source of protein. SO you see that other than taste this one makes a great option for a different chaat.
All of you know that I have always been a proponent of good tasting food, that is high on health quotient too, quality ingredients matter a lot in both the aspects. I am also committed to eating and serving healthy as far as my family is concerned, and also spreading the same message about healthier and environmentally friendly options. For the same reasons I try to use organic ingredients as far as possible because these are healthier options because these are pesticides and GMO free. For this recipe I have used Organic whole Masoor dal and deep fried the Tikki in Peanut Oil.
When we are talking about this let me tell you another info, Peanut oil is a great oil for deep frying because it has higher smoking point than most of other vegetable oils, so it remains stable at much higher temperatures and does not degrade very easily. Also peanut is low in saturated fat and is free of cholesterol and trans fat too.
You May Like To check the Recipes I created with 24 Mantra Organic
- Ragi and chocolate Pancakes
- FalaFel Waffles
- Gujrati Khatti Meethi Dal
- Organic Ragi Flake Upma
- Whole Massor Dal ki Tikki
- Little Millet Pulao
- Rajma Galouti Kabab
- Chole Aloo Curry
- 200 g Organic Whole Masoor dal
- 100 g paneer
- 100 g boiled and mashed potato optional
- 60 g bread crumb
- Salt to taste
- 1 tsp Red chilli powder
- 3 tbsp coriander leaves
- 1 tbsp grated ginger
- Organic Peanut Oil for Deep frying
- 1/4 cup green coriander chutney
- 1/4 cup sweet tamarind chutney
- 300 ml yogurt whisked
- 1/2 tsp rock salt
- 2 tbsp coriander leaves finely chopped
- 1 teaspoon chaat masala
- 1 teaspoon red chili powder
- 2-3 tbsp sev
Wash and soak masoor dal in water for 4-5 hour.
Drain the water and grind the dal along to a fine paste.
Transfer the paste into the bowl, add grated paneer, mashed potatoes, bread crumb along with salt chopped coriander, red chilli powder grated ginger and combine well.
Heat up enough peanut oil (about 300ml ) in a wok or kadahi for deep frying.
Divide the prepared dough into 12 portions and shape them like a patty with palms of your hands.
Once the oil is hot and slightly smoky, carefully drop the patties in batches of 2-3 and deep fry till golden brown and crisp.
Drain on to absorbent kitchen paper. Repeat the same for remaining patties and prepare the rest of the tikkis.
Whisk the dahi or curd with few pinch of salt.
Take about 1/4th cup of curd / yogurt in a bowl. Place 2 pieces of tikki in the plate, top it with green chutney and sweet tamarind chutney.
Sprinkle red chilli powder, chat masala and some green coriander leaves and enjoy the tangy and spicyMasoor Dal and Paneer Tikki Chaat.