Sabudana Tikki Chaat easy Chaat perfect for Vrat Chef Ranveer Brar

SABUDANA TIKKI CHAAT - Why just for Vrat, Chaat can be enjoyed any time of the year, right ? :)

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: https://bit.ly/ChaatRecipesbyRB

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For more fantastic recipes, check out the Ranveer Brar App
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- http://bit.ly/RBAppiOS
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SABUDANA TIKKI CHAAT
Preparation time 10-15 minutes
Cooking time 15-20 minutes
Serve 2-4

Ingredients
For Sabudana Mixture
6 medium Potatoes (boiled, pelled, grated)
2 cups Tapioca, soaked,
3-4 no. Green chillies (less spicy & chopped)
inch Ginger (peeled & finely chopped)
2 tbsp Coriander leaves, chopped,
1 tbsp Prepared Masala,
2-3 tbsp Salted Boondi, crushed,
2 tbsp Dal Moth,
tsp Degi red chili powder,

For Masala
tbsp Coriander seeds,
1 tsp Cumin seeds,
10-12 no. Black peppercorns,
Salt to taste,

For Chutney
1 tbsp Oil,
4 no. Green chillies, roughly chopped,
inch Ginger (peeled & sliced)
cup Roasted peanuts (without skin)
1 sprig Curry leaves,
cup fresh Mint leaves,
cup fresh Coriander leaves,
1 Green chili,
2 tbsp Curd, beaten,

For Seasoned Chutney
cup Curd, beaten,
Salt to taste,
1 tsp Sugar,
Prepared Chutney,
Salt to taste,

Other Ingredients
1 tsp Oil, for greasing,
1 tbsp Dal Moth,
Oil for frying,

For Assembling
Green chutney,
Sabudana Tikki,
Pomegranate pearl,
Nylon sev,
Tamarind chutney,
Dal mooth,
Sweetened curd,
Coriander sprig,

Process
For Sabudana Mixture
In a parat or bowl, add potatoes, tapioca, green chillies, ginger, coriander leaves, prepared masala, salted boondi, dal moth, degi red chili powder and mix it well.
In a greased tray, sprinkle dal moth, add prepared mixture and flatten it well with the help of spatula. Refrigerate it for 20-30 minutes until chilled.
Demold the mixture and cut it into desired shapes.
Fry until half cooked and transfer it to an absorbent paper.
Refry the tikkis until crispy and golden brown.
Transfer it to a tray or plate and keep it aside for further use.

For Masala
In a pan, add coriander seeds, cumin seeds, black peppercorns, salt to taste and dry roast it for 2-3 minutes until aromatic.
Transfer it to the mortar pestle and grind it coarsely.
Keep it aside for further use.

For Chutney
In a pan, add oil, once it's hot, green chillies, ginger, roasted peanuts, curry leaves and saute it well.
Transfer it to a bowl, add fresh mint leaves, coriander leaves, green chillies and curd.
Transfer it to the mixer grinder jar and grind it into the smooth paste.
Keep it aside for further use.

For Seasoned Chutney
In a bowl, add curd, salt to taste, sugar and mix it well.
Add prepared chutney, salt to taste and give it a good mix.
Keep it aside for further use.

For Assembling Sabudana Tikki Chaat
In a serving dish, add green chutney, place fried sabudana tikki, add pomegranate pearls, nylon sev, tamarind chutney, dal moth, sweetened curd and garnish it with coriander sprig.
Serve hot.

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For more fantastic recipes, check out the Ranveer Brar App:
- http://bit.ly/RBAppAndroid
- http://bit.ly/RBAppiOS
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#chaatrecipe #sabudanavada #alootikki #tikkirecipe