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.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Rakhee Vaswani

Chef

Rakhee Vaswani�s biggest asset is her deep-rooted passion for the culinary arts. With over two decades of experience in the food industry, her passion culminated into the first cooking studio in India, called Palate Culinary Studio�a state-of-the-art internationally recognised cooking school, in early 2010.

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