Been craving chaat for some time now coz of the good weather in chennai. Paneer tikkis are regular at our place with some extended work on it made into a good chaat. Have useed cooked green moong in this recipe, it can be replaced with any lentils / pulses. Havent used flax meal / pysilium husk which i regularly add for binding in my tikkis, since moong helped in this. Toppings for the chaat are endless, i just used the ones i had in stock.
Paneer Tikkis Recipe
Makes 4 pieces
Crumbled paneer - 2 cups
Cooked green moong, pulsed in a processor or mixer - 1 cup
Salt to taste
Green chillie paste - 1 tsp
Coriander + Mint, finely chopped - 2 tbsp
Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Roasted jeera powder - 1/2 tsp
Garam masala - 1/4 tsp
Ghee / Buter / Oil - 2 tbsp
In a bowl add all ingredients except for the ghee / butter, mix well, make into medium sized patties, refrigerate for an hour.
Heat a tawa, brush with ghee / butter, place the tikkis, cook until it turns golden brown in color on both the sides.
Reciep for green chutney:
Coriander - 1 cup
Mint - 1/2 cup
Green chilli - 1
Jeera powder - 1/4 tsp
Yogurt / Curd - 1 tbsp (optional)
Blend all of the above until smooth.
Recipe for spicy chutney:
Red chillies - 10 nos
Garlic - 4 pods
Soak chillis for half hour in water, remove the water and puree chillies first, then add garlic, salt and puree to to smooth paste.
For the paneer tikki chaat
To assemble place tikkis on a plate, drizzle yogurt (if you wish sugar can be added to the yogurt and mixed) drizzle green chutney, spicy chutney, chopped onions, sprinkle chilli powder, roasted jeera powder, black salt, chaat masala, chopped coriander, lime juice and pomegranate pearls at the end and serve immediately.
The tikkis, chutneys can be prepared in advance and stored in refrigerator.