Masoor Dal Tikki Chaat
Masoor Dal Tikki Chaat
Ingredients
For the Masoor Dal Tikkis
- 1 cup masoor dal, soaked for 3-4 hours
- 1 inch piece ginger, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 green chilies, or to taste, roughly chopped
- 1/2 cup onion, finely chopped
- 1/4 cup carrot, finely chopped
- 1/4 cup capsicum, finely chopped
- 1/4 cup green beans, lightly blanched and finely chopped
- 1/2 teaspoon cumin powder
- 1/4 teaspoon ajwain
- 1/4 teaspoon fennel seeds
- 1/2 teaspoon coriander powder
- 1/8 teaspoon hing
- 1 teaspoon salt, or to taste
- 1/2 teaspoon red chili powder, or to taste
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon amchur powder
- 1/2 cup paneer, grated
- 2 tablespoons oil, for cooking tikkis, plus more as needed
For the Chaat Assembly
- 1 1/2 cups curd, plain yogurt
- 1/4 cup hari chutney, green chutney
- 1 teaspoon chaat masala, or to taste
- 2 tablespoons fresh coriander, chopped, for garnish
- 1/4 cup pomegranate seeds, for garnish
Instructions
- 1
Begin by soaking the masoor dal in water for 3-4 hours. This step is crucial for softening the dal and making it easier to blend.
⏱️ 240 min - 2
Drain the soaked masoor dal thoroughly. Transfer it to a food processor or blender. Add the roughly chopped ginger, garlic, and green chilies to the dal. Blend until you achieve a coarse mixture; avoid making it a smooth paste.
⏱️ 5 min
- 3
Transfer the coarsely blended dal mixture to a large mixing bowl. Add the finely chopped onion, carrot, capsicum, and lightly blanched and chopped green beans. These vegetables add fiber, crunch, and nutrients.
⏱️ 5 min
- 4
Stir in the digestion-friendly spices: cumin powder, ajwain, fennel seeds, coriander powder, and hing. Then, add the additional spices: salt, red chili powder, turmeric powder, garam masala, and amchur powder. Mix well to distribute the spices evenly.
⏱️ 3 min
- 5
Grate the fresh paneer directly into the dal and vegetable mixture. This significantly boosts the protein content of the tikkis. Using your hands, mix all the ingredients very well until thoroughly combined and you have a cohesive mixture.
⏱️ 5 min
- 6
Heat a tawa (griddle or flat pan) over medium heat and add 1-2 tablespoons of oil. While the tawa heats, take small portions of the dal mixture and shape them into small, flat tikkis (patties).
⏱️ 5 min
- 7
Place the shaped tikkis on the hot tawa. Cook them for about 3-5 minutes per side, or until they are perfectly golden brown and crispy. Add more oil as needed to prevent sticking and ensure even cooking. Repeat with the remaining mixture.
⏱️ 15 min
- 8
To assemble the chaat, take a serving bowl and add a generous base of plain curd (yogurt). Spoon some hari chutney (green chutney) over the curd. Mix the curd and hari chutney together until they are well combined and have a uniform light green color.
⏱️ 2 min
- 9
Arrange the freshly cooked, crispy masoor dal tikkis on top of the curd and chutney mixture in the serving bowl.
⏱️ 1 min
- 10
Generously sprinkle chaat masala over the tikkis. Garnish with fresh chopped coriander leaves and vibrant pomegranate seeds for a burst of color and sweetness.
⏱️ 1 min
- 11
Serve the Masoor Dal Tikki Chaat immediately while the tikkis are still warm and crispy. Enjoy this high-protein, fat-loss friendly, and satisfying desi treat!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Masoor Dal Tikki Chaat
For the Masoor Dal Tikkis
- 1 cup masoor dal, soaked for 3-4 hours
- 1 inch piece ginger, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 green chilies, or to taste, roughly chopped
- 1/2 cup onion, finely chopped
- 1/4 cup carrot, finely chopped
- 1/4 cup capsicum, finely chopped
- 1/4 cup green beans, lightly blanched and finely chopped
- 1/2 teaspoon cumin powder
- 1/4 teaspoon ajwain
- 1/4 teaspoon fennel seeds
- 1/2 teaspoon coriander powder
- 1/8 teaspoon hing
- 1 teaspoon salt, or to taste
- 1/2 teaspoon red chili powder, or to taste
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon amchur powder
- 1/2 cup paneer, grated
- 2 tablespoons oil, for cooking tikkis, plus more as needed
For the Chaat Assembly
- 1 1/2 cups curd, plain yogurt
- 1/4 cup hari chutney, green chutney
- 1 teaspoon chaat masala, or to taste
- 2 tablespoons fresh coriander, chopped, for garnish
- 1/4 cup pomegranate seeds, for garnish
Instructions
- 1
Begin by soaking the masoor dal in water for 3-4 hours. This step is crucial for softening the dal and making it easier to blend.
⏱️ 240 min - 2
Drain the soaked masoor dal thoroughly. Transfer it to a food processor or blender. Add the roughly chopped ginger, garlic, and green chilies to the dal. Blend until you achieve a coarse mixture; avoid making it a smooth paste.
⏱️ 5 min - 3
Transfer the coarsely blended dal mixture to a large mixing bowl. Add the finely chopped onion, carrot, capsicum, and lightly blanched and chopped green beans. These vegetables add fiber, crunch, and nutrients.
⏱️ 5 min - 4
Stir in the digestion-friendly spices: cumin powder, ajwain, fennel seeds, coriander powder, and hing. Then, add the additional spices: salt, red chili powder, turmeric powder, garam masala, and amchur powder. Mix well to distribute the spices evenly.
⏱️ 3 min - 5
Grate the fresh paneer directly into the dal and vegetable mixture. This significantly boosts the protein content of the tikkis. Using your hands, mix all the ingredients very well until thoroughly combined and you have a cohesive mixture.
⏱️ 5 min - 6
Heat a tawa (griddle or flat pan) over medium heat and add 1-2 tablespoons of oil. While the tawa heats, take small portions of the dal mixture and shape them into small, flat tikkis (patties).
⏱️ 5 min - 7
Place the shaped tikkis on the hot tawa. Cook them for about 3-5 minutes per side, or until they are perfectly golden brown and crispy. Add more oil as needed to prevent sticking and ensure even cooking. Repeat with the remaining mixture.
⏱️ 15 min - 8
To assemble the chaat, take a serving bowl and add a generous base of plain curd (yogurt). Spoon some hari chutney (green chutney) over the curd. Mix the curd and hari chutney together until they are well combined and have a uniform light green color.
⏱️ 2 min - 9
Arrange the freshly cooked, crispy masoor dal tikkis on top of the curd and chutney mixture in the serving bowl.
⏱️ 1 min - 10
Generously sprinkle chaat masala over the tikkis. Garnish with fresh chopped coriander leaves and vibrant pomegranate seeds for a burst of color and sweetness.
⏱️ 1 min - 11
Serve the Masoor Dal Tikki Chaat immediately while the tikkis are still warm and crispy. Enjoy this high-protein, fat-loss friendly, and satisfying desi treat!
⏱️ 1 min