Crispy outside and soft melt in mouth inside these masoor dal and paneer tikki chaat is low GI upgrade on Aloo tikki chaat. A spicy Tikki Chaat recipe, from Indian street food that is not potato. Serve these red lentil cutlets as tea time snack or make a delicious chaat with these masoor dal patties.
These lentil patties that I have used for making chaat are eggless, gluten-free healthy, easy to make, and delicious! You can serve them as cutlets, patties or make a chaat like I am showing you in this recipe.
Red lentil tikki is much healthier than regular potato tikki. If you fry it in Air fryer like I do most of the times it's a much healthier way to enjoy chaat.
Lentils are low in glycemic index and high in proteins and fiber. These are one of the best vegetarian and vegan option for Low GI food which makes it a great for diabetics. Lentil and paneer both a good source of vegetarian proteins. So you can enjoy this healthier Chaat guilt free.
So these masoor dal tikkis are:
- Air fried
For making this tikki chaat, lentil patty is topped with green chutney and sweet tamarind chutney. And then a generous leashing of seasoned curd topped with crunchy sev and other seasonings make it even more delicious.
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.
How to Make Masoor Dal Tikki / Red lentil Cutlet
Ingredients You need
Masoor dal in english is known as red lentils and both are one and same thing. For making the lentil patty I have used whole red lentils.
Paneer : You can easily substitute paneer with tofu.
Peanut Oil - To brush while Air-frying.
Spices and Seasonings - Salt to taste, Red chilli powder, chaat masala powder
Fresh: Coconut, green chilli, ginger
Garnishes and Toppings- Green chutney, Tamarind and date chutney, Yogurt (whipped), Sev (crispy spicy vermicelli), Roasted cumin powder
How to Make these lentil tikkis
It starts with washing and soaking red lentils for 3-4 hours. Next I drain out the water and grind lentils with 3-4 tablespoons of water to make a thick paste.
Transfer the lentil paste in to a bigger bowl and add grated paneer, chopped coriander, grated ginger, red chilli powder, salt, green chillies and mix them well.
Divide the prepared dough into 12 portions and shape them like a patty with palms of your hands.
Now there are two method to cook from here. You can make these in Air fryer or Deep fry as per your preference.
Deep-Fried Lentil and Paneer Tikki
To deep fry the lentil patties heat oil till it is slightly smoky. Carefully drop the patties in batch of 2-3 and deep fry till golden brown and crisp from both the sides.
Air- Fried Masoor Dal Tikki
First pre-heat the air fryer at 200C for 5 minutes.
To make air fried cutlets I apply a generous amount of peanut oil on both the sides of the patty and place them in a single layer on wire mesh basket of the air fryer.
Next turn on the air fryer at 200c for 7 minutes. Flip them once to cook another side and air fry for another 6-7 minutes on 190c.
At this stage you can serve these lentil patties as lentil cutlet for your evening teatime snack.
To serve them as chaat follow the below mentioned process:
To assemble Masoor Dal and Paneer Tikki Chaat
Whisk the dahi or curd with few pinch of salt.
Take about ¼th 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 spicy Masoor Dal and Paneer Tikki Chaat.
More Such Recipes You can Try
Post originally published on 27 October 2016, text updated on July9, 2020
Whole Masoor Dal and Paneer ki Tikki Chaat
- 200 g Organic Whole Masoor dal
- 100 g paneer
- 100 g boiled and mashed potato optional
- 60 g bread crumb
- Salt to taste
- 1 teaspoon Red chilli powder
- 3 tablespoon coriander leaves
- 1 tablespoon grated ginger
- Organic Peanut Oil for Deep frying
- ¼ cup green coriander chutney
- ¼ cup sweet tamarind chutney
- 300 ml yogurt whisked
- ½ teaspoon rock salt
- 2 tablespoon coriander leaves finely chopped
- 1 teaspoon chaat masala
- 1 teaspoon red chili powder
- 2-3 tablespoon 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.
To assemble Masoor Dal and Paneer Tikki Chaat
- Whisk the dahi or curd with few pinch of salt.
- Take about ¼th 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.