Masoor Dal Tikki Chaat

Serves 1
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Directions

  1. 1Start by soaking masoor dal for about three to four hours.
  2. 2Start by soaking masoor dal for about three to four hours.
  3. 3Start by soaking masoor dal for about three to four hours.
  4. 4Blend the soaked masoor dal coarsely with ginger, garlic, and green chillies.
  5. 5Blend the soaked masoor dal coarsely with ginger, garlic, and green chillies.
  6. 6Blend the soaked masoor dal coarsely with ginger, garlic, and green chillies.
  7. 7To the mixture, add finely chopped onion, carrot, capsicum, and lightly blanched beans.
  8. 8To the mixture, add finely chopped onion, carrot, capsicum, and lightly blanched beans.
  9. 9To the mixture, add finely chopped onion, carrot, capsicum, and lightly blanched beans.
  10. 10Add digestion friendly spices like jeera, ajwain, sauf, dhaniya, and heeng, along with a few more spices (details mentioned in the caption).
  11. 11Add digestion friendly spices like jeera, ajwain, sauf, dhaniya, and heeng, along with a few more spices (details mentioned in the caption).
  12. 12Add digestion friendly spices like jeera, ajwain, sauf, dhaniya, and heeng, along with a few more spices (details mentioned in the caption).
  13. 13Grate in some fresh paneer for a protein boost and mix everything well.
  14. 14Grate in some fresh paneer for a protein boost and mix everything well.
  15. 15Grate in some fresh paneer for a protein boost and mix everything well.
  16. 16Shape the mixture into tikkis.
  17. 17Shape the mixture into tikkis.
  18. 18Shape the mixture into tikkis.
  19. 19Cook the tikkis on the tava until they are perfectly golden and crispy.
  20. 20Cook the tikkis on the tava until they are perfectly golden and crispy.
  21. 21Cook the tikkis on the tava until they are perfectly golden and crispy.
  22. 22Turn the tikkis into a proper chaat by adding some hari chutney mixed with curd.
  23. 23Turn the tikkis into a proper chaat by adding some hari chutney mixed with curd.
  24. 24Turn the tikkis into a proper chaat by adding some hari chutney mixed with curd.
  25. 25Sprinkle chaat masala on top.
  26. 26Sprinkle chaat masala on top.
  27. 27Sprinkle chaat masala on top.
  28. 28Garnish with fresh coriander and some pomegranate.
  29. 29Garnish with fresh coriander and some pomegranate.
  30. 30Garnish with fresh coriander and some pomegranate.

Ingredients

  • masoor dal
  • masoor dal
  • masoor dal
  • ginger
  • ginger
  • ginger
  • garlic
  • garlic
  • garlic
  • green chillies
  • green chillies
  • green chillies
  • finely chopped onion
  • finely chopped onion
  • finely chopped onion
  • carrot
  • carrot
  • carrot
  • capsicum
  • capsicum
  • capsicum
  • lightly blanched beans
  • lightly blanched beans
  • lightly blanched beans
  • jeera
  • jeera
  • jeera
  • ajwain
  • ajwain
  • ajwain
  • sauf
  • sauf
  • sauf
  • dhaniya
  • dhaniya
  • dhaniya
  • heeng
  • heeng
  • heeng
  • fresh paneer
  • fresh paneer
  • fresh paneer
  • hari chutney
  • hari chutney
  • hari chutney
  • curd
  • curd
  • curd
  • chaat masala
  • chaat masala
  • chaat masala
  • fresh coriander
  • fresh coriander
  • fresh coriander
  • pomegranate
  • pomegranate
  • pomegranate

Equipment

tava

Tips

  • Add blanched beans for extra fiber and crunch.
  • Use digestion friendly spices like jeera, ajwain, sauf, dhaniya, and heeng.
  • Grate fresh paneer for a protein boost.