This is the Navratri dinner I planned for myself yesterday. We do not celebrate Navratri but honestly I did not feel like having non-veg. Given my health condition, I wished to have something very healthy which had to be tasty too. As I always say, there had been a sharp change in my taste buds in the recent past. The pulao-mangsho kind of person suddenly got very fond of chaat-shaat, dal-veggies. Her love for fresh water fish has not lessened though. Chaats were not so much done at our home. As my memories on chaat goes, I loved having and sharing it with friends. Another fond memory is having dahi-vada chaat with mom when the duo went for shopping. How we both loved having it from roadside stalls with two hands full of shopping packets. So beautiful were those simple pleasures.
So with this thought of a healthy chaat, I prepared these Green Peas Tikki Chaat which tasted really yum without any compromise with health. The time taken to prepare the tiki was very less as green peas take less time to cook. The time taken is only for preparing the tikkis and boiling the Bengal Gram, rest is only assembling to prepare a yummy, healthy no onion, no garlic chaat. Let us do it.
Green Peas : 250gm
Potato : 1big
Green Chilli : 1[optional]
Bengal Gram : 1/4 small cup
Plain Yogurt : 1big cup
Mumbai Sev : 1tbsp
Cumin Seed : 1/4tsp
Cumin Powder : 1/4tsp
Coriander Powder : 1/4tsp
Cinnamon Powder : 2pinches
Cardamom Powder : 2pinches
Red Chilli Powder : 2pinches
Salt : As required
Chaat Masala : 1/4tsp
Sugar : 1tsp
Oil : 1+1tbsp
Soak the Bengal grams in very hot water and some salt for one hour and pressure cook up to 3-4 whistles.
Boil the potato and mash. Make a paste with the green peas in a blender.
Heat 1tbsp oil in a wok. Temper with cumin seeds. Add the Green Peas paste and saute for 2minutes.
Add cinnamon powder, cumin powder, coriander powder, cardamom powder. Stir well for 1 minute.
Add the mashed potato and adjust the salt. Fold in the whole mix very well and cook for about 2-3 minutes.
Let it cool and then shape into small tikkis/cutlet. Place a frying pan on the oven and heat oil in it. Swallow fry the tikkis, each side 3-4 minutes at low heat.
Transfer to a plate. Beat the yogurt with little salt and sugar, add the boiled Bengal Gram and pour over the cutlets. Add chopped green chillies[optional], the sev, sprinkle with chaat masala and red-chilli powder.