This is a tangy (‘chatpata’ as we call back home) spicy dish that can be prepared quickly. It can be an entree at lunch, or eaten as a stand-alone snack.
Preparation time: 25 minutes
Ingredients
a. Potato Flakes – 75 g
b. Tofu – 250 g.
c. Boiled peas – 50 g
d. Cumin seed powder – 1 tsp
e. Finely diced ginger – 1 tsp
f. Finely diced garlic – 1 tsp
g. Green chilli – 3 pieces cut into small pieces
h. Curry powder – 1 tsp
k. Lemon juice – 2 tbsp
l. Arrowroot starch powder – 3 tbsp
m. Chopped Spring onion – 1 cup
n. Finely chopped cilantro – 3 tbsp
Salt to taste
Delhi Chaat Chutney – 5 tbsp
Sriracha Hot Chilli Sauce – 5 tbsp
5 tbsp Oil
Preparing the Tikki mixture
a. Take a large mixing bowl and add the potato flakes.
b. Place the Tofu on 2 kitchen paper towels, press and sponge out the water. Cut the Tofu in two.
c. Take one half of the Tofu in a smaller bowl and mash them up with your hands till it is creamy with no large chunks. Add to the large bowl.
c. Next, add the cumin powder, curry powder, boiled peas, ginger, garlic, chilli, arrowroot starch powder, lemon juice and salt and mix well.
d. Pour 1 cup (250 ml) of very hot water, slowly stirring with a spatula till all the potato flakes are dissolved and the mixture forms a uniform consistency that can be rolled into a ball. If needed add a little hot water. Be careful not to burn your hands.
e. When the mixture is cool enough to pick up with your hand, take a small quantity and roll into a ball the size of a lemon. Flatten the ball to make it into a patty of uniform thickness. Place in a plate.
f. Take more mixture and roll into balls and keep in the plate. You should be able to get between 15 – 20 pattys.
g. Wrap the plate with cling wrap and keep in the fridge for 30 minutes.
h. Next, slice the other half of the Tofu into 1/4″ thick pieces.
i. Take a flat frying pan, add 2 tbsp oil and place on medium heat. Slowly add the Tofu slices and shallow fry till the Tofu slices turn medium brown on both sides. Remove and keep on a kitchen paper towel.
j. Now add the remaining oil, take out the tikki from the fridge add to the frying pan. Shallow fry them till they turn medium brown. Remove and place on a towel.
k. On a large serving plate place the fried tofu pieces one by one in a circle. Add the Chaat Chutney and Chilli sauce on top of each slice. Sprinkle about 1/3rd of the spring onion on top.
l. Now slowly add the tikki on top of the tofu. Add the remaining Chaat Chutney and Chilli sauce. (If you need more spice you may add either or both the Chutney and Sauce to your taste).
m. Now gently sprinkle the remaining spring onion and cilantro.
Your Kofta Tikki is now ready to eat. Enjoy!
this is the sauce you can get from any indian store or online:
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