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Tikki Chaat (Potatoe Cutlets with Chutney)
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Tikki Chaat (Potatoe Cutlets with Chutney)

Sunday brunch of the Tikki Chaat(Potato Cutlet with sweet and sour topping!) Vegan, Gluten Free, Nut Free.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4 servings
Calories: 507 kcal
Course: Main Course
Cuisine: Vegan, gluten-free

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

    Cup of Yum
  1. Mix all the ingredients together and form small 3-4 inch flat burgers patties
  2. Shallow fry the patties and keep aside.
Tamarind Chutney:
  1. 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.
  2. 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)
  3. Let is cool. Chutney can be stored in airtight container refrigerated for a couple of months.
Black Chickpea curry:
  1. In a pressure cooker, add oil, cumin seeds and asafetida.
  2. Cook on medium heat till cumin seeds start to give out an aroma
  3. Add serrano pepper and mix well. Let it cook for a minute.
  4. Add ginger garlic paste, tomatoes and salt and mix well.
  5. Add in the soaked black chickpeas and water and mix well.
  6. Pressure cook on medium heat for 3 whistles.
  7. Take off the heat and keep aside.
Serve:
  1. 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.
  2. You can also add more toppings like finely chopped onions. cilantro leaves, green chutney and/or thin sev( lentil party mix )
  3. Enjoy the sweet and sour mouth watering dish as snack or brunch!!

Notes

  • Nutritional value is based on 1 serving

Nutrition Information

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: 4 servings

Amount Per Serving

Calories 507

% 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.