Poha Tikki with Jhal Moori/Bhel Chaat
- Boiled potatoes - 3 mashed
- Bread slices -3-4
- Oats - 1/2 cup dry/soaked (optional)
- Chopped green chillies -1 to 2
- Chopped green coriander - handful
- Salt to taste
- Garam masala - pinch
- Roasted Cumin/Jeera powder - 1/2 teaspoon
- Red chilli powder ( as per taste)
- 1 teaspoon oil
- For Bhel/Jhaal Moori -
- Puff Rice/murmura/churmura/moodi - big serving bowl
- Phutana - roasted chana - 1/2 cup
- Peanuts - 1 cup
- Curry leaves - 2 sprigs
- Oil - 2 -3 teaspoon
- Cumin/Jeera, Mustard/rai - 1/2 teaspooneach
- Salt as per taste
- Turmeric/haldi powder - 1/4 teaspoon
- Red chilli powder - 1/2 teaspoon
- For plating Chaat -
- Strawberry sauce/chutney - 3-4 teaspoon
- Onion - finely chopped - 1
- Green chilies - 1- 2 finely chopped
- Chaat Masala - 1/2 teaspoon
- JHAL MOORI/BHEL : Heat oil. Fry peanuts and remove in a plate.
- When hot, temper with jeera, rai. Add curry leaves, dry red chillies. Off or lower the flame. Add haldi, red chilly powder and salt. Add murmura, fried peanuts and roasted chana phutana and mix well. Cool it.
- You can make this mixture and store for later use also.
- TIKKI : Mix all ingredients of tikki and make a homogeneous mixture. Add 1 teaspoon oil to this and make tikkis of it.
- Deep fry or shallow fry them as per your taste.(I used little oil on tawa to keep them healthy). Cook nicely from both sides on low to medium flame.
- PLATING : In a plate, place 3-4 tikkis. Now spread strawberry chutney as per your taste. Spread finely chopped onion and chilies.
- Sprinkle chat masala powder. Spread more chutney as per your taste. Add bhel/jhaal moori on tikki and surrounding as per your liking. Garnish with finely chopped onions and chilies.
- Poha Tikki with Jhal Moori/Bhel Chaat is ready to be served.
I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.