Keema Tikki Chaat

Keema Tikki Chaat

There is a never a time to not have chaat specially when it is this indulgent

For Keema Tikki

  • 300gms Mutton mince
  • 1 tsp ginger garlic paste
  • 1 tsp garam masala
  • 1 tsp lemon juice
  • 1 green chilli
  • 1-2 tsps coriander
  • 1 potato
  • Salt to taste
  • Oil, for shallow frying
  • Boil & mash the potato till smooth, chop the coriander & green chilli.
  • Mix all the ingredients & bind till it comes together.
  • Make medium size roundels & press them to get a semi flat tikki shape.
  • Heat oil in a non-stick pan & shallow fry the tikki’s on medium heat.
  • Cover with a lid & flip after 2 minutes.
  • Do not overcrowd the pan & remove on absorbent paper once golden brown on both sides.

For Ragda

  • 1 cup Ragda or Dried yellow peas
  • 1-1.5 cups water
  • Pinch of jeera powder
  • 1/4 tsp turmeric powder
  • Salt to taste
  • Wash & soak the ragda overnight 2-3 cups of water. Drain & boil them till soft to touch or pressure cook them for 2-3 whistles & keep aside.
  • In a pan, add the boiled ragda, water, jeera powder, turmeric & salt & simmer on medium heat.
  • Using the back of the spoon, mash some of the ragda to get a thick texture.
  • Cook for 5-6 minutes & remove from heat

To Assemble

  • Ragda
  • Keema Tikki
  • Green Chutney
  • Date & Jaggery Chutney
  • Potato Straws or Salli
  • Hung Yogurt
  • Pinch Jeera Powder
  • Pinch Chaat Masala
  • Pinch Kashmiri Chilli Powder
  • Chopped Coriander
  • Salt to taste
  • Whisk the yogurt in a bowl & add the chilli powder, jeera powder & salt.
  • In a plate, add some ragda & place keema tikki on it.
  • Drizzle with some green chutney, date-jaggery chutney & yogurt.
  • Sprinkle some potato straws & chaat masala on top.
  • Garnish with some chopped coriander & serve immediately.
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