Recipe: How to make Beetroot Tikki Chaat

Here's how you can prepare the perfect weekend snack.

Celebrity chef Saransh Goila shares a healthy and tasty recipe that you should try.

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Beetroot Tikki Chaat

Ingredients

For beetroot tikki

• 300 gm beetroot, grated
• 1 tsp ginger garlic paste
• 1 tsp garam masala
• 1/4 tsp elaichi powder
• 1 tsp lemon juice
• 1 green chilli
• 1 to 2 tsp coriander
• 1 potato (boiled)
• 100 gm paneer
• Salt to taste
• Oil, for pan frying

For ragda

• 1 cup ragda or dried yellow peas
• 4 to 5 1/2 cups of water
• A pinch of jeera powder
• 1/4 tsp turmeric powder
• Salt to taste

To assemble

• 2 tbsp green chutney
• 1 tbsp date and jaggery chutney
• 1/4 cup potato straws or salli
• 1/2 cup beaten hung yogurt
• 1 pomegranate
• 1/2 tsp jeera powder
• 1/2 tsp chaat masala
• 1/2 tsp kashmiri chilli powder
• 3/4 tbsp chopped coriander
• Salt to taste

Method

For beetroot tikki

• Heat oil in a pan and saute beetroot for five to seven minutes on medium flame.
• In another pan, boil and mash the potato until smooth.
• Chop coriander and green chilli. Grate the paneer.
• Mix all the ingredients and bind until it comes together.
• Once done, make medium size roundels and press them to get a semi flat tikki shape.
• Heat oil in a non-stick pan and fry the tikki on medium heat.
• Make sure to fry in batches.
• When they turn golden brown on both sides, remove the fried tikkis on absorbent paper.

For ragda

• Wash and soak the ragda overnight in two to three cups of water.
• Drain and boil it until soft to touch. You can also pressure cook the ragda for two to three whistles. Keep aside.
• In a pan, add boiled ragda, remaining water, jeera powder, turmeric and salt. Simmer on medium heat.
• Using the back of the spoon, mash some of the ragda to get a thick texture.
• Cook for five to six minutes.
• Switch off the gas and remove pan from heat.

To assemble

• Whisk yogurt in a bowl and add chilli powder, jeera powder and salt.
• In a plate, add some ragda and place the beetroot tikki on it.
• Drizzle with some green chutney, date-jaggery chutney and yogurt.
• Sprinkle some potato straws and chaat masala on top.
• Garnish with some chopped coriander.
• Serve immediately.

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