Rose Sprouted Aloo Tikki Chaat
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.
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
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Steam your sprouted moong beans for 7-8 minutes.
Tikki Filling:
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To make the filling mix together all the ingredients.
Aloo Tikki:
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Remove the edges of the bread, then cut them into small pieces and grind to make fresh breadcrumbs.
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In a bowl, mix potatoes, breadcrumbs, and salt into a smooth dough.
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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.
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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 minutes on both sides and until golden brown and crispy.
Rose Yogurt:
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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:
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For serving, take a mini cocktail glass and add 3 tbsp of rose yogurt.
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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).
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Now cut a stuffed aloo tikki in half and arrange both the pieces in the glass.
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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.