High Protein Tikki Chaat
Indulge in the vibrant flavors of High Protein Tikki Chaat, a nutritious twist on a beloved Indian street food classic. Packed with protein-rich black chickpeas, quinoa, and chickpea flour, these crispy golden tikkis are perfectly spiced with fragrant cumin, coriander, and a hint of red chili. Served atop a medley of tangy tamarind chutney, refreshing green chutney, creamy yogurt, and a sprinkle of crunchy sev, this dish offers a tantalizing mix of textures and flavors. Topped with fresh onion, tomato, and pomegranate seeds, it's a feast for both the eyes and palate. Quick to prepare and versatile with a vegan-friendly option, High Protein Tikki Chaat makes for an irresistible snack or appetizer that's both healthy and delicious! Ideal for gatherings or a fun weekday dinner, this recipe is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 1 cup Cooked black chickpeas (kala chana)
- 0.5 cup Cooked quinoa
- 0.5 cup Mashed boiled potatoes
- 3 tablespoons Chickpea flour (besan)
- 1 teaspoon Ginger-garlic paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Oil (for frying or pan-frying)
- 0.25 cup Green chutney (cilantro and mint)
- 0.25 cup Tamarind chutney
- 0.25 cup Yogurt (or plant-based yogurt for vegan option)
- 0.25 cup Chopped onion
- 0.25 cup Chopped tomato
- 2 tablespoons Chopped cilantro (coriander leaves)
- 0.5 teaspoon Roasted cumin powder
- 0.5 teaspoon Chaat masala
- 0.25 cup Sev (crispy chickpea noodles, optional)
- 2 tablespoons Pomegranate seeds (optional)
Instructions
In a mixing bowl, combine cooked black chickpeas, cooked quinoa, mashed potatoes, chickpea flour, ginger-garlic paste, ground cumin, ground coriander, red chili powder, and salt.
Mash the mixture well and mix until it forms a dough-like consistency. If the mixture feels too wet, add a little more chickpea flour to bind it.
Divide the mixture into 8 equal portions and shape each portion into a flat tikki (patty).
Heat oil in a non-stick pan over medium heat. Place the tikkis in the pan and cook for 3-4 minutes on each side or until they are golden brown and crisp. Remove and set aside.
To assemble the chaat, place 2 tikkis on a plate and top them with a spoonful of green chutney, tamarind chutney, and yogurt.
Sprinkle chopped onion, tomato, cilantro, roasted cumin powder, and chaat masala over the tikkis.
Optionally, garnish with sev and pomegranate seeds for added texture and flavor.
Serve immediately for the best taste and texture.
Nutrition Facts
Calories |
1357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3286 mg | 143% | |
| Total Carbohydrate | 181.7 g | 66% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 46.1 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 383 mg | 29% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2411 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
