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Sunday brunch of the Tikki Chaat(Potato Cutlet with sweet and sour topping!) Vegan, Gluten Free, Nut Free. Jump to Recipe
Pics taken in the super short time between serving arrangement and hubby’s mouth!
I am sure everyone has their own versions of Potato Cutlets/Burgers. And the Chaats that can be made using the cutlets. Heres my Sunday brunch version of the Tikki Chaat(Potato Cutlet with sweet and sour topping!)
Tikki Chaat (Potatoe Cutlets with Chutney)
Sunday brunch of the Tikki Chaat(Potato Cutlet with sweet and sour topping!) Vegan, Gluten Free, Nut Free.
Ingredients
Cutlet:
- 3 Potatoes boiled and mashed
- 2 Serrano Chili peppers chopped finely
- 1 inch ginger chopped finely
- 1 teaspoon garlic paste
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon red chili powder or black pepper
- 1/2 teaspoon coriander powder
- pinch of asafetida, (hing)
- 1/2 cup bread crumbs, , gluten free
- 1/2 cup chopped cilantro leaves
- 1/4 teaspoon rock salt
- 1/2 teaspoon lemon juice
Sweet and sour Tamarind Chutney:
- 1 cup tamarind pulp, boil tamarind in little water and remove seeds
- 1 cup brown sugar or jaggery
- 1/2 teaspoon salt
- 1/2 teaspoon rock salt
- 1/4 teaspoon cumin powder
- 1/2 teaspoon red chili powder
Black Chickpea curry/stew
- 1/2 cup black chickpea soaked overnight
- 1 to mato chopped
- 1 serrano chili pepper chopped
- 1/2 teaspoon garlic paste
- 1/2 teaspoon ginger paste
- 1 teaspoon oil
- 1.2 teaspoon cumin seeds
- pinch asafetida
- 1 cup water
- 1/2 teaspoon salt or to taste
Instructions
- Mix all the ingredients together and form small 3-4 inch flat burgers patties
- Shallow fry the patties and keep aside.
Tamarind Chutney:
- In a medium pan, add all ingredients and bring to a boil on medium heat stirring occasionally. Add a little water if the chutney consistency is too thick.
- Reduce heat to low and let the chutney cook till it gets an even creamy thickness ( usually 15-20 minutes. or it depends on the content of water in the pulp)
- Let is cool. Chutney can be stored in airtight container refrigerated for a couple of months.
Black Chickpea curry:
- In a pressure cooker, add oil, cumin seeds and asafetida.
- Cook on medium heat till cumin seeds start to give out an aroma
- Add serrano pepper and mix well. Let it cook for a minute.
- Add ginger garlic paste, tomatoes and salt and mix well.
- Add in the soaked black chickpeas and water and mix well.
- Pressure cook on medium heat for 3 whistles.
- Take off the heat and keep aside.
Serve:
- To serve, arrange the Cutlets on a plate. Drop spoonfuls of Black chickpea curry on the cutlets. Top it off with a teaspoon of Tamarind chutney on each cutlet.
- You can also add more toppings like finely chopped onions. cilantro leaves, green chutney and/or thin sev( lentil party mix )
- Enjoy the sweet and sour mouth watering dish as snack or brunch!!
Notes
Nutritional value is based on 1 serving
Nutrition
Calories: 507kcal, Carbohydrates: 105g, Protein: 7g, Fat: 2g, Sodium: 442mg, Potassium: 1005mg, Fiber: 6g, Sugar: 72g, Vitamin A: 420IU, Vitamin C: 36.6mg, Calcium: 146mg, Iron: 7.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
What can I use to substitute bread crumbs and how much?
Will rice flour work ?
if I use fresh bread slices how many should I use ?