How to make Anar aur Shakarkand Tikki Chaat - These sweet and sour tikkis are quite healthy and extremely tasty too.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fresh pomegranate pearls (ताज़े अनार के दाने), Sweet potatoes (शक्करकंद)
Cuisine : Indian
Course : Snacks and Starters
Anar aur Shakarkand Tikki Chaat Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
You can also find more Snacks and Starters recipes like Cranberry Centered Thumbnail Cookies, Spinach and Paneer Frittata, Chocolate Chip Cookies, Sichuan Chilli Potatoes.
Prep Time : 26-30 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet & Sour
Ingredients for Anar aur Shakarkand Tikki Chaat Recipe
Fresh pomegranate pearls ½ cup + for garnishing
Sweet potatoes steamed, peeled and mashed 2 medium
Salt to taste
Onion chopped 1 medium
Paneer (cottage cheese) grated ¼ cup
Fresh coriander leaves chopped ¼ cup + for garnishing
Cashewnuts crushed 6-8
Red chilli powder 1 teaspoon
Dried pomegranate seeds (anardana) roasted and crushed ½ teaspoon
Gram flour (besan) roasted 3 tablespoons
Ghee for shallow frying
Yogurt chilled 1 cup
Powdered sugar 2 tablespoons
Chaat masala to sprinkle
Date and tamarind chutney for drizzling
Nylon sev ¼ cup
Method
Step 1
Mix together sweet potatoes, fresh pomegranate pearls and salt in a bowl. Add onion, cottage cheese, ¼ cup coriander leaves, cashewnuts, chilli powder, dried pomegranate seeds, gram flour and salt and mix well.
Step 2
Divide the mixture into 12 equal portions and shape into ½ inch thick tikkis.
Step 3
Heat some ghee in a non-stick pan. Place the tikkis and shallow-fry, turning sides, till golden brown. Drain on absorbent paper.
Step 4
Mix together yogurt and powdered sugar in another bowl.
Step 5
Place three tikkis on individual plates. Pour some sweetened yogurt on top and sprinkle chaat masala. Drizzle some date and tamarind chutney and top with some nylon sev.
Step 6
Serve immediately garnished with coriander leaves and fresh pomegranate pearls.
