Beetroot Tikki Chaat | Tikki Chaat Recipe

Ingredients

• 1/2 cup Chickpeas (Soaked Overnight)
• 1 Large Onion (Finely Chopped)
• 1 Large Tomato (Finely Chopped)
• 1 Medium Carrot (Cut into Roundels)
• 1.5 tsp Kashmiri Red Chilli Powder
• 1/2 tsp Coriander Powder
• 1/2 tsp Garam Masala Powder
• 1/2 tsp Chaat Masala Powder
• 1/4 tsp Turmeric Powder
• 1 tsp Jaggery (or Sugar)
• 2-3 tbsp Coriander Leaves (Finely Chopped)
• Salt as needed
• Water as needed
• 6 Beetroot Tikki
• Finely Chopped Onions as needed
• Finely Chopped Coriander Leaves as needed
• Spicy Green Chutney as needed
• Sev as needed (optional)
• 1/2 tsp Chaat Masala Powder

Instructions

1. 1

   --- To make Tikki Chole Masala - ---

2. 2

   In a pressure cooker add soaked chickpeas, carrots, onions and tomatoes. Add 1/2 to 3/4 cup of water.

3. 3

   Pressure cook for 3-4 whistles on medium flame and let the pressure come down naturally.

4. 4

   Mash the chickpeas and carrots until coarse using a potato masher. If it is too thick, add 1/4 cup of water.

5. 5

   Add all the spice powders – Kashmiri red chilli powder, coriander powder, garam masala powder, chaat masala powder, turmeric powder and salt.

6. 6

   Cook the chole masala for 5-6 mins until it boils well.

7. 7

   Add jaggary powder and fresh coriander leaves. Mix well.

8. 8

   Chole masala is now ready to prepare the tikki chaat.

9. 9

   --- To make Beetroot Tikki Chaat – ---

10. 10

    Roughly chop the beetroot tikkis on the serving plate.

11. 11

    Pour 2-3 ladles of the hot tikki chole masala on all over the beetroot tikkis.

12. 12

    Now sprinkle a tsp or two of spicy green chutney, finely chopped onions, coriander leaves and a generous sprinkle of chaat masala. Also sprinkle sev on top, if using.

13. 13

    Serve hot immediately with lemon wedges on the side.