Masoor Dal Tikki Chaat
Equipment
Ingredients
Tikki Patties
red lentils (masoor dal) (cooked, mashed)
200 g
potato (boiled, mashed)
2 piece
onion (finely chopped)
1 piece
garlic (minced)
3 clove
ginger (grated)
1 tsp
green chili (finely chopped)
1 piece
fresh cilantro (chopped)
2 tbsp
cumin powder
1 tsp
coriander powder
1 tsp
turmeric powder
0.5 tsp
salt
1 tsp
olive oil
2 tbsp
Chaat Toppings
plain yogurt
150 g
tomato (diced)
1 piece
cucumber (diced)
0.5 piece
onion (finely chopped)
0.5 piece
fresh cilantro (chopped)
1 tbsp
roasted cumin powder
0.5 tsp
red chili powder
0.25 tsp
Instructions
Prepare the lentils
Rinse and cook red lentils until soft, then mash them well.
Boil and mash potatoes
Boil potatoes until fork-tender, peel and mash them.
Mix the tikki mixture
Combine mashed lentils and potatoes with onion, garlic, ginger, green chili, cilantro and all spices.
Shape and fry the tikkis
Form the mixture into small flat patties and pan-fry until golden and crispy on both sides.
Prepare the toppings
Dice tomatoes and cucumber, finely chop onion, and prepare yogurt for serving.
Assemble and serve
Place hot tikkis on a plate, top with yogurt, fresh vegetables, and sprinkle with roasted cumin and chili powder.
Original recipe
Storage
Tikkis can be frozen raw or cooked. Thaw overnight in fridge before frying
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