How to make Sprout Tikki Chat -
Sprouts, rice flour, boiled potatoes and masalas mixed, made into tikkis and served drizzled with green chutney and sweet tamarind chutney
This recipe is contributed by Member Chaitrali Pathak.
Main Ingredients : Mixed sprouts (मिक्स्ड स्प्राऊट्स ), Potato (आलू)
Cuisine : Punjabi
Course : Snacks and Starters
For more recipes related to Sprout Tikki Chat checkout Mixed Sprouts Cups, Kolhapuri Missal Pav, Spicy Sprouts Sandwich, Mixed Sprouts Falafel Burger - SK Khazana . You can also find more Snacks and Starters recipes like Cheese Cigars With Pesto Panner chilli dry Green Moong Oats Tikki - SK Khazana Mexican Bhel-SK Khazana
Sprout Tikki Chat Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 10
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Sprout Tikki Chat Recipe
Mixed sprouts blanched 1 1/2 cups
Potato blanched 1 medium
Rice flour 2 tablespoons
Ginger-garlic paste 2 tablespoons
Red chilli powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Garam masala 1 teaspoon
Salt to taste
Sugar to taste
Oil to deep fry
Chaat masala 1 teaspoon
Tamarind chutney to taste
Green chutney to taste
Fresh coriander leaves for garnish
Method
Step 1
In a bowl mix together potatoes, sprouts, rice flour, ginger garlic chilli paste, red chilli powder, turmeric powder, garam masala, salt and little sugar.
Step 2
Mix all well to form a soft dough. Divide into equal portions and give any shape desired. Heat oil in a kadai and deep fry the tikkis tiill crisp and done. Remove on absorbent paper and allow it to cool.
Step 3
Place the tikkis in a plate. Pour the whisked curd from top, Sprinkle some chaat masala, tamarind chutney, green chutney and coriander leaves. Serve immediately.
Most Visited Recipes
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.
