Masoor Dal Tikki Chaat

Ingredients

• Masoor dal — 50 g (soaked 3-4 hours)
• Low-fat paneer — 100 g, grated
• Onion — 1 small, finely chopped
• Carrot — 1/2, finely chopped
• Capsicum — 1/4, finely chopped
• Beans — a few, lightly blanched and chopped
• Jeera, ajwain, saunf, dhania, hing, to taste
• Salt, red chilli powder, haldi, dhania powder, garam masala, jeera powder, chaat masala, to taste
• Oil — 1 tbsp (for cooking all tikkis)
• Hari chutney + curd, as shown
• Chaat masala, as shown
• Fresh coriander, as shown
• Pomegranate, as shown

Steps

1. Soak the masoor dal for 3-4 hours and grind it coarsely with ginger, garlic, and green chillies.
2. Transfer to a bowl and add all the chopped vegetables.
3. Add the paneer and spices; mix well.
4. Shape into tikkis.
5. Cook on a tawa using 1 tbsp oil until golden and crispy on both sides.
6. Turn into a chaat by topping with the chutney-curd mix, chaat masala, coriander, and pomegranate.

The reel

via @dhruti.chhangani

Tips

• The oil should shimmer before the first piece goes in. A cool pan steams them.
• Leave space between pieces. Crowding the pan makes them soft instead of crisp.
• Lift them onto a rack for a minute so the bottoms stay crunchy.

Questions