Rose Sprouted Aloo Tikki Chaat — floral and bright, this chaat features crispy golden brown aloo tikki stuffed with a moong sprouts, coconut and pomegranate filling. Topped with chutneys, chaat masala, and bhujiya, this is a gorgeous and versatile dish that’s perfect for a light meal or when entertaining.

WATCH HOW TO MAKE ROSE SPROUTED ALOO TIKKI CHAAT:

We’ll start by steaming our moong sprouts until they’re just cooked but still nice and firm. Then, for our tikis, grate boiled potatoes and in goes our fresh breadcrumbs and red chili powder and salt. Mix this all until it becomes smooth and comes together.

I wanted the tikki stuffing to be super fresh and bright so we’ll mix our moong sprouts with ginger, fresh turmeric, chilies, roasted cashews and raisins, coconut, cilantro, and a few other ingredients. Give this a mix and in goes pomegranate seeds that are going to add such an incredible dimension to this!

Place some of our coconut pomegranate filling inside the potatoes and then fold them over to seal. Now you can shape these into tikkis!

For our floral rose yogurt, we’ll mix yogurt with salt, sugar, rose water, and beetroot juice until it becomes rosy.

Pan fry our aloo tikkis until they get this gorgeous golden brown crust and the trick here is to be patient and very gentle with these for an even color.

To assemble, place some rose yogurt into your glass, top with a few drops of beetroot juice and mix to get this beautiful swirl effect. We’ll place our stuffed aloo tikki along with cilantro mint chutney, imli chutney, chaat masala, bhujiya, and pomegranate seeds. Enjoy!

If you like this, please try my other recipes:

• Mexican Dahi Puri
• Baked Beans Layer Chaat
• 7 Layer Dahi Chaat

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Rose Sprouted Aloo Tikki Chaat

Prep Time

40 mins

Cook Time

15 mins

Total Time

55 mins

 

Rose Sprouted Aloo Tikki Chaat — floral and bright, this chaat features crispy golden brown aloo tikki stuffed with a moong sprouts, coconut and pomegranate filling. Topped with chutneys, chaat masala, and bhujiya, this is a gorgeous and versatile dish that’s perfect for a light meal or when entertaining.

Course: Appetizer, Chaat

Cuisine: Indian

Keyword: sprouts

Custom Category: Appetizers, Chaat (Indian Street Food)

Servings: 6

Calories: 391 kcal

Author: Nidhi Bothra

Ingredients

Tikki:

• 6 medium potatoes , boiled and grated
• 3 bread
• 1/2 tsp salt

Filling:

• 2/3 cup sprouted mung beans (moong beans)
• 1/4 tsp red chili powder
• 1 inch ginger , finely chopped
• 2 thai chilies , finely chopped
• ½ inch fresh turmeric , finely chopped (optional)
• 8 roasted cashews , coarsely crushed
• 8 raisins , finely chopped
• 3 tbsp shredded coconut , fresh or frozen
• 2 tbsp paneer , or use mashed potato for binding
• 1/2 tsp salt
• 1/4 tsp roasted cumin powder
• 1/4 tsp chaat masala
• 1/4 tsp garam masala
• 1/4 tsp black pepper
• 2 tsp lemon juice
• 3 tbsp pomegranate seeds
• 1 tbsp cilantro , finely chopped
• 5 leaves fresh mint , finely chopped

Rose Yogurt:

• 2 cup yogurt beaten
• 2 tsp fresh beetroot juice
• 1/4 tsp salt
• 2 tsp sugar
• 1/2 tsp rose water

Garnish:

• fresh beetroot juice
• mint cilantro chutney
• tamarind chutney
• roasted cumin powder
• red chili powder
• salt
• sev (bhujiya)
• pomegranate seeds

Instructions

1. Steam your sprouted moong beans for 7-8 minutes.

Tikki Filling:

1. To make the filling mix together all the ingredients.

Aloo Tikki:

1. Remove the edges of the bread, then cut them into small pieces and grind to make fresh breadcrumbs.

2. In a bowl, mix potatoes, breadcrumbs, and salt into a smooth dough.

3. Now, divide the dough into 8 to 10 equal parts and shape them into balls. Flatten the dough with your hands and add your tikki filling into the center. Seal the dough around the filling and flatten slightly to form a tikki shape.

4. To cook the tikkis, heat your oil or ghee on medium heat and add in your tikkis. Cook for 2-3 minutes on both sides and until golden brown and crispy.

Rose Yogurt:

1. Mix together the yogurt, beetroot juice, rose essence, salt and sugar until well combined. You can use milk or water to adjust the consistency of the yogurt.

Assemble:

1. For serving, take a mini cocktail glass and add 3 tbsp of rose yogurt.

2. Then add 2 to 3 drops of beetroot juice and swirl it with the help of a spoon to get a marble effect (see the recipe video).

3. Now cut a stuffed aloo tikki in half and arrange both the pieces in the glass.

4. Top it with mint cilantro & tamarind chutneys, spices, bhujiya, and pomegranate. Your Rose Sprouted Tikki Chaat is ready!

Recipe Video

Recipe Notes

• You can prepare the stuffed tikkis and rose yogurt (without the salt) a day in advance. Just shallow fry the tikkis, add salt to the rose yogurt and assemble the chaat when you are ready to serve.

Nutrition Facts

Rose Sprouted Aloo Tikki Chaat

Amount Per Serving

Calories 391 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Trans Fat 0.003g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 8mg3%

Sodium 638mg28%

Potassium 1452mg41%

Carbohydrates 70g23%

Fiber 10g42%

Sugar 14g16%

Protein 17g34%

Vitamin A 117IU2%

Vitamin C 48mg58%

Calcium 251mg25%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.