Matar Tikki Chaat Sizzler
Matar Tikki Chaat Sizzler — this perfect Diwali dinner is a new way to serve up everyone’s favorite chaats! Featuring Matar Tiki with Ragda, Pineapple Kebabs, and Tawa Pulao served on a cast iron plate, your family and friends are bound to love this nostalgic, innovative twist to a vegetarian sizzler!
Ingredients
Tikki (Patties):
- 4 medium potatoes , boiled and grated
- 3 slices bread , pulsed into breadcrumbs (remove the crusts)
- 1/2 tsp salt
- ghee , for frying, use oil for vegan
Pea Filling:
- 1 1/2 cup peas , fresh or frozen
- 2 green chilies
- 1/2 inch ginger
- 2 cloves garlic , optional
- 2 tbsp cilantro , with stems
- 1 tbsp ghee , use oil for vegan
- 1/2 tsp cumin seeds
- 1/2 tsp cardamom powder
- 1 tsp mango powder (amchur)
- 1 tsp black pepper
- 1/2 tsp garam masala
- 2 tbsp cashews , broken in small pieces
- salt , to taste
Ragda - White Peas Curry:
- 1 1/2 cup dried white peas (vatana) , soaked in water for 6-8 hours
- 1/2 tsp turmeric powder
- 1 tsp salt
- 2 cup water , for pressure cooking
Garnish:
- mint cilantro chutney
- tamarind chutney
- 1/4 cup onions , finely chopped
- 3 tbsp pomegranate seeds
- 2 tbsp tomatoes , finely chopped
- 2 tbsp radish , grated
- 2 tbsp green chilies , finely chopped
- sev (bhujiya)
- chaat masala
- lemon wedges
Instructions
Peas Filling:
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In a food processor, add in your peas, cilantro, ginger, garlic, and green chilies. Pulse them into a coarse paste.
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In a wide, microwave-safe bowl heat your ghee and cumin seeds for 30 seconds.
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Add in your pea mixture. Cover and microwave for 2 minutes on high. Stir it well and microwave again for 2 minutes covered. Stir one last time and microwave for 2 minutes uncovered. Stir in the cardamom, cumin, salt, amchur, garam masala, black pepper, cashews and salt. Make sure the mixture does not become too dry since temperature may vary depending on your microwave.
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Cool the mixture and once you’re able to work with it, shape them into 6 equally-sized balls.
Tikkis:
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In a bowl, mix potatoes, breadcrumbs, and salt into a smooth dough. Cover and leave for 10 minutes.
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Now, divide the dough into 6 equal parts and shape them into balls. Flatten the dough with your hands and add your pea filling into the center. Seal the dough around the filling and flatten slightly to form a tikki shape.
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To cook the tikkis, heat your oil or ghee on medium heat and add in your tikkis. Cook for 2-3 on both sides and until golden brown and crispy.
Ragda - White Peas Curry:
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In the Instant Pot, add in your white peas, salt, turmeric, and water. Put on the lid and cook for 11 minutes on manual mode, making sure the vent is on sealing mode.
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Let the pressure naturally release and then open the Instant Pot. Gently crush some of the white peas with the back of a spoon to help thicken it. Make sure it still has a runnier consistency to pour on the tikkis.
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Turn on sauté mode and let it simmer for 5-10 minutes until everything comes together. I’ve kept the ragda plain since we’re pairing it with the matar tikkis and garnishes on the top.
Assembling the Sizzler:
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Heat the sizzler plate in the oven or on the stove until extremely hot. Make sure to have all the components warmed and ready.
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Add a thin layer of cabbage or lettuce leaves as the base. Put your matar tikki on one side and top it with the ragda and all the garnishes including chutneys and veggies.
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Put your tawa pulao (click on link for recipe) into a small bowl and carefully unmold onto the sizzler plate. Add your grilled pineapple skewers (click on link for recipe) as well.
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For the sizzling effect, add a small cube of butter or a sprinkle of water mixed with oil on the sizzle plate. Your sizzler is ready to serve!