Egg Paneer Tikki Chaat

Instructions

1. 1

   Prepare the Tikki Mixture

   • Ensure the boiled, mashed potatoes are completely cool and relatively dry. Excess moisture will make the tikkis break.
   • In a large mixing bowl, combine the mashed potatoes, grated paneer, and grated hard-boiled eggs.
   • Add half of the finely chopped onion, green chilies, ginger-garlic paste, red chili powder, cumin powder, 1 tsp chaat masala, garam masala, and salt.
   • Add the breadcrumbs and 2 tbsp of chopped coriander leaves.
   • Gently mix all ingredients with your hands until just combined. Do not over-knead the mixture.
2. 2

   Shape and Fry the Tikkis

   • Lightly grease your palms with oil. Divide the mixture into 8 equal portions.
   • Shape each portion into a round, slightly flattened patty (tikki), about 2-3 inches in diameter.
   • For best results, refrigerate the shaped tikkis for 20-30 minutes to help them firm up.
   • Heat 4 tbsp of oil in a non-stick skillet or tawa over medium heat.
   • Carefully place 3-4 tikkis in the pan, leaving space between them. Do not overcrowd.
   • Shallow fry for 4-5 minutes on each side, until they are golden brown and crisp. Adjust heat as necessary to prevent burning.
   • Remove the fried tikkis and place them on a plate lined with paper towels to absorb excess oil. Repeat with the remaining tikkis.
3. 3

   Assemble the Chaat

   • In a small bowl, whisk the curd until smooth. You can add a pinch of salt and sugar to balance the flavors.
   • To serve, place 2 hot tikkis on each serving plate.
   • Gently press the center of each tikki with a spoon to create a slight indent.
   • Generously pour the whisked curd over the tikkis.
   • Drizzle with tamarind chutney and mint chutney according to your preference.
   • Sprinkle with the remaining finely chopped onions and a generous amount of sev.
   • Garnish with the remaining chopped coriander leaves and a final sprinkle of the remaining 0.5 tsp chaat masala.
4. 4

   Serve Immediately

   • Serve the Egg Paneer Tikki Chaat immediately while the tikkis are warm and crisp to enjoy the best contrast of textures and temperatures.