A golden brown paneer tikki paired with some spicy ragda curry and an Italian-inspired tomato salad , this chaat is a modern twist on the classic. Traditional ragda or white peas chaat is a very popular street food in India and is served with potato cutlets or patties. I’ve opted to go for paneer tikkis for a fun change in texture and added the Italian tomato mozzarella salad to elevate the flavors!
Soak the dried white peas (white vatana) for 6-8 hours or ideally overnight in warm water.
Drain the white peas and pressure cook them for 2 whistles with potatoes, cinnamon, cloves, turmeric powder, bay leaves, minced ginger and water. Make sure to add a generous pinch of salt.
In a large pan, heat some ghee and saute the onions, ginger, and green chilies until the onions become translucent. Then, add in the tomatoes and cook for another 3-5 minutes.
Drain the excess water from the white peas and potatoes and add them into the pan. Mash the white peas using the back of the spoon, to release some starch and thicken the gravy.
Add red chili powder, mango powder (amchur), chana masala, chaat masala, cumin powder, tamarind pulp, and jaggery (or sugar). Mix it all in and adjust the salt to taste.
Add cilantro and cook on medium heat for 5-7 minutes. Adjust the consistency by adding more water if needed (you can use the extra water from the pressure cooked white peas for this).
The ragda curry is now ready, set it aside.
To make the paneer tikki, add the bread in a food processor or grinder and pulse until they become a coarse powder. Don’t over-pulse since we don’t want it to clump up.
Heat your ghee or oil in a large nonstick pan and add in your tikkis in small batches. Cook them for 2-3 minutes on each until they become nice and golden brown.
To assemble the final dish, add in a small spoon of the radga curry, followed by a tikki, and finish it off with some caprese salad. Garnish with some microgreens or cilantro and drizzle over balsamic vinegar! Enjoy!