Egg Paneer Tikki Chaat

Name: Egg Paneer Tikki Chaat
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 4 pcs egg (hard boiled, peeled); 2 pcs potato (medium, boiled, peeled); 200 g paneer (fresh, grated); 2 tbsp corn flour; 1 inch ginger (grated); 2 pcs green chili (finely chopped); 3 tbsp coriander leaves (finely chopped); 2 tbsp mint (finely chopped); 1 pinch garam masala; 1 pinch red chili powder; 0.25 tsp salt (for tikki mixture); 3 tbsp oil (for shallow frying); 1 cup yogurt (thick, whisked smooth); 1 tsp sugar; 4 tbsp tamarind chutney (store-bought); 1 pinch black salt (for garnish); 1 tsp roasted cumin powder (for garnish); 1 tsp chaat masala (for garnish); 0.25 cup sev (crispy gram flour noodles); 0.25 cup pomegranate seeds (fresh)

RATING

4.3/5(28)

TASTE SCORE

8/10

Crispy, golden tikkis stuffed with grated paneer and boiled egg, smashed on a sizzling tawa and served over a bed of spiced yogurt and chutneys. A street-style snack that packs a serious protein punch while hitting every chaat note — tangy, sweet, spicy, and crunchy.

PREP

20m

COOK

20m

SERVES

1 PIECE

539 cal

SERVINGS

METHOD · 6 STEPS

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.
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.
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.
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.
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.
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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use cold boiled potatoes for the tikki mixture — they grate neatly and help the patties hold shape.
2
Let the shaped tikkis rest for 5 minutes before frying; this firms them up and prevents breakage in the oil.
3
Press each tikki gently with a spatula during the last minute of frying for an extra-crisp, even crust.
4
Whisk the yogurt until absolutely smooth — lumps will make the chaat look messy and affect texture.
5
Assemble the chaat just before serving so the hot tikki stays crisp against the cool yogurt and chutneys.
6
If the mixture feels too sticky to shape, dust your palms with a little corn flour instead of adding more dry ingredients.

RECIPE VARIATIONS

Adapt it for your goals.

High Protein

High-Protein

Replace one boiled potato with an extra boiled egg (grated) or 50g more paneer. Ideal for anyone looking to boost protein content without changing the chaat experience.

Low Oil

Low-Oil

Cook the tikkis on a non-stick tawa using just 1 tsp oil brushed on the pan, or bake them at 200°C for 12-15 minutes, flipping once. This reduces fat while keeping a golden crust.

Vegan

Substitute the egg with 1/2 cup mashed tofu and use a vegan yogurt (coconut or soy) plus a pinch of kala namak for an eggy flavor. A plant-based twist that still delivers the chaat punch.

Gluten Free