Crispy potato patties served with yogurt, chutneys, and a generous sprinkle of DC Chaat Masala for that signature tangy, spicy kick.
Boil potatoes until soft, then mash coarsely. Add boiled peas, ginger-garlic paste, green chilli, and coriander. Mix in Chaat Masala and salt.
Divide mixture into equal portions and shape into round, flat patties. Let them set for 5 minutes in the fridge.
Heat oil in a non-stick pan. Cook tikkis on medium heat until golden brown on both sides (3-4 mins per side).
Place warm tikkis on a serving plate. Top with yogurt, drizzle tamarind chutney, and sprinkle extra Chaat Masala.
Garnish with pomegranate seeds and fresh coriander. Serve immediately while hot and crispy.
More dishes that showcase the bold flavours of DC Chaat Masala.
Sweet corn kernels tossed with creamy mayo, spicy DC Chaat Masala, lime juice, and fresh herbs. A quick, addictive street food favourite.
