Egg Paneer Tikki Chaat

1. 1
   prep · ~5 min

   Prepare the tikki mixture base.

   1.Grate the boiled potatoes and boiled eggs into a large mixing bowl.

   2.Add the grated paneer, corn flour, grated ginger, chopped green chili, chopped coriander, and chopped mint.

   3.Sprinkle garam masala, red chili powder, and 0.25 tsp salt.

   4.Mix everything gently by hand until it forms a firm, slightly sticky dough-like mixture.

   TIPDo not over-mix or mash too hard — a slightly coarse texture gives the tikkis a better bite.
2. 2
   prep · ~6 min

   Shape the tikkis.

   1.Divide the mixture into 4 equal portions.

   2.Roll each portion into a smooth ball, then flatten gently between your palms into a 3-inch patty about ¾ inch thick.

   3.Place the shaped tikkis on a plate and let them rest for 5 minutes to firm up.

   TIPDust your palms with a little corn flour if the mixture feels sticky.
3. 3
   fry · ~9 min

   Shallow fry the tikkis until golden.

   1.Heat 3 tbsp oil in a non-stick tawa or skillet over medium heat.

   2.Place the tikkis gently in the hot oil and cook for 3-4 minutes until the underside is deep golden and crisp.

   3.Flip carefully with a flat spatula and cook the other side for 3-4 minutes.

   4.During the last minute, gently press each tikki with the spatula to get an even, crispy crust.

   5.Transfer to a plate lined with paper towels.

   TIPDon't crowd the tawa — cook in batches if needed. The pan should be hot but not smoking.
4. 4
   mix · ~2 min

   Season the yogurt.

   1.In a small bowl, whisk the yogurt with the sugar until smooth and creamy.

   2.Add 1 pinch of black salt and mix again.

   3.Keep chilled until ready to assemble.
5. 5
   assemble · ~3 min

   Build the chaat.

   1.Place one hot crispy tikki in the center of a serving plate and smash it lightly with the back of a spoon to break it open slightly.

   2.Spoon 2 generous tablespoons of seasoned yogurt over the smashed tikki.

   3.Drizzle 1 tbsp of tamarind chutney and 1 tbsp of mint chutney over the yogurt.

   4.Sprinkle a generous pinch of roasted cumin powder, chaat masala, and black salt.

   TIPAssemble just before serving — the contrast between hot tikki and cold yogurt is what makes chaat special.
6. 6
   garnish · ~1 min

   Garnish and serve immediately.

   1.Top with a handful of crispy sev.

   2.Scatter fresh pomegranate seeds and extra chopped coriander leaves over the plate.

   3.Serve right away while the tikki is still warm and crisp.

   TIPServe with a small wedge of lemon on the side for an extra burst of tanginess.

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