How to make Anar aur Shakarkand Tikki Chaat -
The mixture of mashed sweet potatoes, fresh pomegranate pearls, paneer and spices, shaped into tikkis and shallow-fried in desi ghee – this vibrant recipe is ideal for a festive family gathering. Served chaat style with a topping of spicy green chutney, sweet date and tamarind chutney and nylon sev!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fresh pomegranate pearls (ताज़े अनार के दाने), Sweet potatoes (शक्करकंद)
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Egg Balls Apple and Goat Cheese Bruschetta Steamed Seafood Packets Spinach Thalipeeth
Anar aur Shakarkand Tikki Chaat Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet & Sour
Ingredients for Anar aur Shakarkand Tikki Chaat Recipe
Fresh pomegranate pearls ½ cup + for garnishing
Sweet potatoes steamed, peeled and mashed 2 medium
Salt to taste
Onion chopped 1 medium
Paneer (cottage cheese) grated ¼ cup
Fresh coriander leaves chopped ¼ cup + for garnishing
Cashewnuts crushed 6-8
Red chilli powder 1 teaspoon
Dried pomegranate seeds (anardana) roasted and crushed ½ teaspoon
Gram flour (besan) roasted 3 tablespoons
Ghee for shallow frying
Yogurt chilled 1 cup
Powdered sugar 2 tablespoons
Chaat masala to sprinkle
Date and tamarind chutney for drizzling
Nylon sev ¼ cup
Method
Step 1
Mix together sweet potatoes, fresh pomegranate pearls and salt in a bowl. Add onion, cottage cheese, ¼ cup coriander leaves, cashewnuts, chilli powder, dried pomegranate seeds, gram flour and salt and mix well.
Step 2
Divide the mixture into 12 equal portions and shape into ½ inch thick tikkis.
Step 3
Heat some ghee in a non-stick pan. Place the tikkis and shallow-fry, turning sides, till golden brown. Drain on absorbent paper.
Step 4
Mix together yogurt and powdered sugar in another bowl.
Step 5
Place three tikkis on individual plates. Pour some sweetened yogurt on top and sprinkle chaat masala. Drizzle some date and tamarind chutney and top with some nylon sev.
Step 6
Serve immediately garnished with coriander leaves and fresh pomegranate pearls.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
