Matar Tikki Chaat
A crisp pea patty smothered in hot, tangy and sweet chutneys, yoghurt and crunchy sev
Ingredients
For the tikkiis
- 350 g fresh green peas, shelled, washed, boiled, cooled and coarsely mashed
- 200 g potatoes, boiled, cooled, chilled and grated
- 3 tbsp cornflour (cornstarch)
- 3 green chillies, chopped
- 1 tbsp fresh ginger, finely minced
- ½ tsp red chilli powder
- ½ tsp coriander powder
- ½ tsp roasted cumin powder
- 1 tsp chaat masala
- salt
- Neutral oil / ghee for shallow frying
For the paneer filling
- 30 g soft paneer, crumbled
- 1 tbsp onions, finely chopped
- ¼ tsp cumin (jeera)
- 12 raisins
- salt
- 1 tsp oil / ghee
For the sweet tamarind chutney
- 3 tsbp tamarind paste
- 5 tbsp jaggery powder
- 1 tsp rock salt
- 1/2 tsp dry ginger (saunth) powder
- 1/2 tsp aniseed (saunf) powder
- 1/4 tsp red chilli powder
- 6 tbsp water
For the mint chutney
- A big handful of fresh mint leaves, washed
- A big handful of fresh coriander leaves, washed
- 2 fresh green chillies
- 1 small clove of garlic (optional)
- Juice of a walnut-sized lemon
- Salt
- Water as needed
For the masala yoghurt
- 300 g fresh, natural yoghurt
- 1 tsp rock salt
- 1 tsp roasted cumin powder
- 1/2 tsp chaat masala
- 1/4 tsp chilli powder
Instructions
- To make the tikkis, mix together all the ingredients with a light hand, until combined. Shape into 8 tikkis. Make an indentation in the centre using your thumb, fill with 1 heaped tsp of the paneer filling, gather the edges, close the tikki and reshape. Chill in the fridge.
- To make the tikkis, mix together all the ingredients with a light hand, until combined. Shape into 8 tikkis. Make an indentation in the centre using your thumb, fill with 1 heaped tsp of the paneer filling, gather the edges, close the tikki and reshape. Chill in the fridge.
- To make the green mint chutney, put all the ingredients in a blender, add a little water and process till you have a smooth chutney of pouring consistency. Correct the seasoning and add a little more water if needed. Decant into a bowl, cover and set aside.
- To make the sweet tamarind chutney, dilute the tamarind paste with water in a small saucepan, add the jaggery powder, mix and bring to a simmer. Let this mixture simmer till it thickens enough to coat the back of a spoon. Add rock salt, dry ginger, aniseed and chilli powder. Cook for 30 seconds, taste and adjust the seasoning and spices, add a little more water if needed (it must have a pouring consistency) and turn off the heat. Cool, cover and set aside.
- To make the masala yoghurt, whisk the yoghurt with rock salt, chaat masala and roasted cumin and chilli powder till the yoghurt is lump-free and the spices are well combined.