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A creative twist on a street food classic! Crispy tikkis made with protein-packed paneer and boiled eggs, drizzled with tangy chutneys and creamy yogurt. This chaat is a flavor explosion in every bite, perfect for an evening snack.
Prepare the Tikki Mixture
Shape and Fry the Tikkis
A creative twist on a street food classic! Crispy tikkis made with protein-packed paneer and boiled eggs, drizzled with tangy chutneys and creamy yogurt. This chaat is a flavor explosion in every bite, perfect for an evening snack.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 455.13 calories per serving with 18.85g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Assemble the Chaat
Serve Immediately
Bake or air-fry the tikkis instead of shallow frying. Use low-fat paneer and low-fat yogurt to reduce the calorie count.
Top the chaat with a spoonful of boiled chickpeas (chana) or white peas (ragda) for a more substantial and traditional chaat experience.
Replace paneer with crumbled firm tofu and omit the eggs. Use a plant-based yogurt like coconut or soy yogurt for the topping.
Increase the amount of green chilies in the tikki mixture or add a pinch of black pepper powder for extra heat.
The combination of paneer (Indian cottage cheese) and eggs provides a high-quality protein boost, essential for muscle repair, growth, and overall body function.
Potatoes are a great source of complex carbohydrates, which provide sustained energy to keep you active throughout the day.
Paneer is a significant source of calcium and phosphorus, both of which are vital for maintaining strong bones and healthy teeth.
Eggs are a powerhouse of nutrients, including Vitamin D, Vitamin B12, and choline, which are important for brain health and metabolism.
One serving (2 pieces of tikki with toppings) contains approximately 400-450 calories, depending on the amount of oil, chutneys, and sev used.
It can be a balanced snack as it's rich in protein from eggs and paneer and provides carbohydrates for energy. However, it is shallow-fried and contains sweet chutneys and sev, making it higher in calories and fat. To make it healthier, consider baking or air-frying the tikkis and using toppings in moderation.
Yes, you can prepare and shape the tikkis up to a day in advance and store them in an airtight container in the refrigerator. Fry them just before you are ready to assemble and serve the chaat for the best crispy texture.
This usually happens if the potato mixture has too much moisture. Ensure your boiled potatoes are cooled and mashed well. You can also add an extra tablespoon of breadcrumbs or a little cornflour to the mixture to help it bind better. Chilling the shaped tikkis before frying also helps them hold their shape.
You can use roasted gram flour (besan), powdered poha (flattened rice), or cornflour as a binding agent instead of breadcrumbs.
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