Soya Tikki Chaat
If you?re looking for a tasty and healthy snack then these crispy, power-packed tikkis with assorted dry fruits and potatoes are perfect
Cuisine

- Indian

Serves

- 1-2

Cooking Time

-5-10 Min

Difficulty

- Medium

Preparation Time

- 20 Min

INGREDIENTS

  • 10-12 cashew nuts
  • 10-12 almonds, soaked and peeled
  • 1 cup onions fried
  • 1 cup Dry coconut, grated
  • 1 cup soya granules
  • ½ cup potatoes, boiled mashed
  • ½ tsp red chilli powder, Turmeric powder, a pinch
  • 1 tbsp garam masala
  • ½ cup coriander, finely chopped
  • 1 butter, crushed, Crushed butter, as required, Salt to taste
  • 1 tbsp oil, Water as required
  • FOR the dip
  • 2 tbsp mint chutney
  • 3-4 tbsp tamarind and jaggery chutney
  • 1 tbsp cumin powder roasted
  • 1 tsp fennel powder roasted
  • 1 tbsp red chilli powder
  • 1 tsp fennel powder
  • Water as required
  • FOR garnish
  • Sliced onion mixture
  • Sprouts
  • Yogurt
  • Sev
  • Split Bengal gramsspiced
  • crushed black pepper
  • Spicy chutney

HOW TO PREPARE SOYA TIKKI CHAAT

  1. 1

    Blend the cashew nuts, soaked almonds, onions and grated coconut together in a blender.
  2. 2

    Add water as required and blend again to prepare a paste.
  3. 3

    Take the soy granules in a bowl.
  4. 4

    Add the mashed potatoes, prepared paste, red chilli powder, turmeric powder, garam masala, salt, finely chopped coriander and crushed butter.
  5. 5

    Mix them together.
  6. 6

    Take small portions of the mixture and prepare the cutlets.
  7. 7

    Coat the cutlets with the crushed butter.
  8. 8

    Heat oil in a pan and shallow fry the cutlets.
  9. 9

    For the dip, take the mint chutney (prepared from mint, coriander, ginger-garlic and onions) in a bowl.
  10. 10

    Add tamarind and jaggery chutney, roasted cumin and fennel powders, red chilli powder and fennel powder.
  11. 11

    Mix with water to prepare a thin paste.
  12. 12

    Serve the cutlets and garnish with the prepared dip, sliced onion mixture, sprouts, yogurt, split and spicy Bengal gram, sev, crushed black pepper and spicy chutney.
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Rakhee Vaswani

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Her wanderlust has led Chef Rakhee Vaswani to collect memories from all over the world and that is reflected in her recipes, which she has meticulously adapted for the Indian kitchen. She set up the state-of-the-art Palate Culinary Studio. When she isn’t busy teaching Vaswani is busy hosting food shows.

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