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

Sanjeev Kapoor

This recipe is contributed by Member Chaitrali Pathak.

Main Ingredients : Mixed sprouts (मिक्स्ड स्प्राऊट्स ), Potato (आलू)

Cuisine : Punjabi

Course : Snacks and Starters

Sprout Tikki Chat

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


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.

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MasterChef Sanjeev Kapoor

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 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.