Tikki Chaat (Potatoe Cutlets with Chutney)
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Prep Time
15 mins
-
Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
507 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Tikki Chaat (Potatoe Cutlets with Chutney)
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Sunday brunch of the Tikki Chaat(Potato Cutlet with sweet and sour topping!) Vegan, Gluten Free, Nut Free.
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Ingredients
Cutlet:
- 3 potatoes boiled and mashed
- 2 Serrano chili pepper chopped finely
- 1 inch ginger chopped finely
- 1 teaspoon garlic paste
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon red chili powder or black pepper
- 1/2 teaspoon coriander powder
- pinch asafetida hing
- 1/2 cup bread crumbs , gluten free
- 1/2 cup cilantro chopped leaves
- 1/4 teaspoon rock salt
- 1/2 teaspoon lemon juice
Sweet and sour Tamarind Chutney:
- 1 cup tamarind pulp boil tamarind in little water and remove seeds
- 1 cup brown sugar or jaggery
- 1/2 teaspoon salt
- 1/2 teaspoon rock salt
- 1/4 teaspoon cumin powder
- 1/2 teaspoon red chili powder
Black Chickpea curry/stew
- 1/2 cup black chickpea soaked overnight
- 1 to tomato chopped
- 1 Serrano chili pepper chopped
- 1/2 teaspoon garlic paste
- 1/2 teaspoon ginger paste
- 1 teaspoon neutral cooking oil generic cooking oil
- 1.2 teaspoon cumin seeds
- pinch asafetida
- 1 cup water
- 1/2 teaspoon salt or to taste
Instructions
- Mix all the ingredients together and form small 3-4 inch flat burgers patties
- Shallow fry the patties and keep aside.
Tamarind Chutney:
- In a medium pan, add all ingredients and bring to a boil on medium heat stirring occasionally. Add a little water if the chutney consistency is too thick.
- Reduce heat to low and let the chutney cook till it gets an even creamy thickness ( usually 15-20 minutes. or it depends on the content of water in the pulp)
- Let is cool. Chutney can be stored in airtight container refrigerated for a couple of months.
Black Chickpea curry:
- In a pressure cooker, add oil, cumin seeds and asafetida.
- Cook on medium heat till cumin seeds start to give out an aroma
- Add serrano pepper and mix well. Let it cook for a minute.
- Add ginger garlic paste, tomatoes and salt and mix well.
- Add in the soaked black chickpeas and water and mix well.
- Pressure cook on medium heat for 3 whistles.
- Take off the heat and keep aside.
Serve:
- To serve, arrange the Cutlets on a plate. Drop spoonfuls of Black chickpea curry on the cutlets. Top it off with a teaspoon of Tamarind chutney on each cutlet.
- You can also add more toppings like finely chopped onions. cilantro leaves, green chutney and/or thin sev( lentil party mix )
- Enjoy the sweet and sour mouth watering dish as snack or brunch!!
Notes
- Nutritional value is based on 1 serving
Nutrition Information
Show Details
Calories
507kcal
(25%)
Carbohydrates
105g
(35%)
Protein
7g
(14%)
Fat
2g
(3%)
Sodium
442mg
(18%)
Potassium
1005mg
(21%)
Fiber
6g
(24%)
Sugar
72g
(144%)
Vitamin A
420IU
(8%)
Vitamin C
36.6mg
(41%)
Calcium
146mg
(15%)
Iron
7.7mg
(43%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 105g | 35% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Sodium | 442mg | 18% |
| Potassium | 1005mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 72g | 144% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 36.6mg | 41% |
| Calcium | 146mg | 15% |
| Iron | 7.7mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
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