Matar tikki chaat Recipe

Cooking Directions

• STEP 1.Boil the green peas until soft and drain the water.
• STEP 2.Mash the boiled peas and mix them with mashed potatoes, breadcrumbs, ginger-garlic paste, green chili, coriander leaves, cumin powder, red chili powder, garam masala, and salt.
• STEP 3.Shape the mixture into small tikkis and shallow fry them in a pan until crispy and golden brown.
• STEP 4.Prepare the chutney by blending tamarind pulp, mint leaves, coriander leaves, green chili, ginger, and salt.
• STEP 5.To serve, place the tikkis on a plate, drizzle them with the chutney, and top with yogurt, sev, chopped onions, and chopped coriander leaves.

Cooking Tips

• Make sure to mash the boiled peas well to ensure a smooth texture for the tikkis.
• You can adjust the spice level of the chutney according to your preference.
• Serve the matar tikki chaat immediately after assembling to enjoy the crispy texture of the tikkis.

Storage and Serving

• Matar tikki chaat is best served fresh and should be consumed immediately.
• If you have leftover tikkis, you can store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the tikkis in a preheated oven or on a tawa (griddle) before serving.