Super delicious and healthy homemade Beetroot Tikki Chaat with detailed step-wise pictures. This Beetroot Tikki Chaat recipe is a guilt-free indulgence right at home!
Yesterday I shared my recipe for low calorie beetroot tikki and today, I am going to show you guys how I made that into a pretty delicious guilt-free indulgence. The beetroot cutlets were really delicious as it is, hot off the stove with green chutney but I was also craving for some chaat. Given how most of the establishments are closed due to covid, there is no way the street food market is going to spring up for a long long time. As it is, we don’t eat out much except for the occasional chaat runs every 6 months. This lockdown means we will probably not eat out in a long time and I had to address my chaat cravings. The original plan was to make aloo tikkis and then make aloo tikki chaat but since I had beetroot tikkis, I thought why not make beetroot tikki chaat?!
Keeping in mind that we are still in lockdown, I didn’t have all the chaat worthy ingredients. The one thing I most missed while making this Beetroot Tikki Chaat is the sev. I so love the crispy crunchy sev on top of chaat but considering how it was out of stock all through this lockdown, I had two options. 1. Make it at home 2. Skip it altogether. No prizes for guessing what I chose. I was not going to deep fry something just because it is part of how a dish has always been made. This tikki chaat recipe is all about minimal ingredients and obviously, it is my take. Despite not having sev to sprinkle on top, it turned out spoon-licking delicious.
The recipe for making this Beetroot Tikki Chaat is very simple. I made a quick chole masala, yes you heard me right, I used boiled chickpeas instead of yellow peas to make the gravy. Remember, this recipe is all about making use of what we have available in our pantry while surviving this pandemic. So I made my quick pressure cooker chole with slight modifications – there is literally no oil in making the tikki chole masala. I had my low calorie beetroot tikkis done. I had my spicy green chutney. I also had one small onion very finely chopped. And I used chaat powder generously. To serve, all I had to do was pour the chole masala on top of the tikkis, sprinkle with finely chopped onions, chaat masala and fresh coriander leaves. It was such a simple but extremely delicious plate of chaat, humble homemade goodness that also turned out to be healthy. With very minimal oil used for cooking the tikkis, this has got to be absolutely guilt-free indulgence!
How to make Beetroot Tikki Chaat | Tikki Chaat Recipe
Beetroot Tikki Chaat | Tikki Chaat Recipe
- Pressure Cooker
Measurements1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
To Make Tikki Chole Masala –
- 1/2 cup Chickpeas Soaked Overnight
- 1 Large Onion Finely Chopped
- 1 Large Tomato Finely Chopped
- 1 Medium Carrot Cut into Roundels
- 1.5 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Coriander Powder
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Chaat Masala Powder
- 1/4 tsp Turmeric Powder
- 1 tsp Jaggery or Sugar
- 2-3 tbsp Coriander Leaves Finely Chopped
- Salt as needed
- Water as needed
To Make Beetroot Tikki Chaat
- 6 Beetroot Tikki
- Finely Chopped Onions as needed
- Finely Chopped Coriander Leaves as needed
- Spicy Green Chutney as needed
- Sev as needed optional
- 1/2 tsp Chaat Masala Powder
To make Tikki Chole Masala -
- In a pressure cooker add soaked chickpeas, carrots, onions and tomatoes. Add 1/2 to 3/4 cup of water.
- Pressure cook for 3-4 whistles on medium flame and let the pressure come down naturally.
- Mash the chickpeas and carrots until coarse using a potato masher. If it is too thick, add 1/4 cup of water.
- Add all the spice powders – Kashmiri red chilli powder, coriander powder, garam masala powder, chaat masala powder, turmeric powder and salt.
- Cook the chole masala for 5-6 mins until it boils well.
- Add jaggary powder and fresh coriander leaves. Mix well.
- Chole masala is now ready to prepare the tikki chaat.
To make Beetroot Tikki Chaat –
- Roughly chop the beetroot tikkis on the serving plate.
- Pour 2-3 ladles of the hot tikki chole masala on all over the beetroot tikkis.
- Serve hot immediately with lemon wedges on the side.
Detailed step-wise picture recipe of making Beetroot Tikki Chaat | Tikki Chaat Recipe
To make Tikki Chole Masala
In a pressure cooker add soaked chickpeas, carrots, onions and tomatoes. Add 1/2 to 3/4 cup of water.
Pressure cook for 3-4 whistles on medium flame and let the pressure come down naturally.
Mash the chickpeas and carrots until coarse using a potato masher. If it is too thick, add 1/4 cup of water.
Add all the spice powders – Kashmiri red chilli powder, coriander powder, garam masala powder, chaat masala powder, turmeric powder and salt. Add jaggery powder.
Cook the chole masala for 5-6 mins until it boils well.
Add fresh coriander leaves. Mix well.
Chole masala is now ready to prepare the tikki chaat.
To make Beetroot Tikki Chaat
Roughly chop the beetroot tikkis on the serving plate, 3 per serving.
Pour 2-3 ladles of the hot tikki chole masala on all over the beetroot tikkis.
Now sprinkle a tsp or two of spicy green chutney, finely chopped onions, coriander leaves and a generous sprinkle of chaat masala. Also sprinkle sev on top, if using.
Serve hot immediately with lemon wedges on the side.
- You can use dried yellow peas, green peas in the place of chole.
- Adjust spices as per preference.
- This recipe is only a definite guide on how you could prepare this tikki chaat with minimal ingredients, I am not claiming it to be authentic.