Sabudana Tikki Chaat कुरकुरी साबूदाना टिक्की चाट easy Chaat recipe

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.