Cuisine: Madhya Pradesh
Category: Snack
Prep: 20 min
Cook: 20 min
Serves: 4
Difficulty: Easy
🌿 Vegetarian
Crispy potato patties served on a bed of chana, curd, chutneys and sev — the Indore chaat that is among the most celebrated in central India.
Ingredients
- For tikkis:
- 4 large potatoes — boiled, peeled and mashed
- 1/4 cup bread crumbs
- 1/2 tsp cumin — roasted and crushed
- 1/4 tsp red chilli powder
- 2 tbsp fresh coriander
- Salt
- Oil for shallow frying
- For chaat assembly:
- 1 cup boiled white chana — seasoned with salt and cumin
- 1 cup yogurt — whisked with salt and sugar
- 2 tbsp tamarind chutney
- 2 tbsp green coriander chutney
- 1/4 cup sev
- 1/4 tsp roasted cumin powder
- 1/4 tsp red chilli powder
- 1/4 tsp chaat masala
- Pomegranate seeds and coriander
Method
- Make tikkis: combine mashed potato with bread crumbs, cumin, red chilli powder, coriander and salt.
- Mix well. Divide into 8 portions. Shape each into a flat patty 7 to 8 cm wide and 1.5 cm thick.
- Heat 3 tbsp oil in a flat pan on medium. Shallow fry tikkis for 3 to 4 minutes per side until deep golden and crispy. Drain.
- To assemble: place 2 hot tikkis in a bowl.
- Spoon boiled chana around and over them. Pour whisked yogurt generously over everything.
- Drizzle tamarind chutney and green coriander chutney.
- Sprinkle sev generously on top. Add roasted cumin powder, red chilli powder and chaat masala.
- Finish with pomegranate seeds and fresh coriander.
- Serve immediately.