Jowar Tikki Chat

INGREDIENTS

• 1 cup jowar grains (soaked overnight)
• 1 green chilli, chopped
• 1 onion, chopped
• 1 teaspoon ginger-garlic paste
• 1 tomato, chopped
• 1 teaspoon chaat masala
• ¼ teaspoon garam masala
• ¼ teaspoon cumin powder
• Salt to taste

To Garnish:

• 4 teaspoons curd
• 1 teaspoon honey
• 2 tablespoons tamarind and jaggery chutney
• 1 cucumber, finely chopped
• 2 tablespoons pomegranate pearls
• 2 tablespoons chopped grapes
• 1 tablespoon roasted peanuts
• 1 tablespoon chopped coriander leaves
• 2 tablespoons oil
• 1 tablespoon salt

METHOD

• Pressure cook the soaked jowar in salted water for around 5 to 6 whistles.
• Now, heat some oil in a wok and add the green chilli, onion and ginger-garlic paste and cook them well.
• Add the chopped tomatoes and cook for a bit. Then add the chaat masala, garam masala and cumin powder along with a little salt and the boiled jowar.
• Cover this and cook for another 5 minutes on a slow flame. Then turn off the flame and cool it down.
• Pulverise the cooled jowar mixture in a grinder to get a thick paste and refrigerate the mixture for 10 minutes.
• Smear a pan with a little oil. With your damp hands, make small tikkis or patties and cook them on both sides in the pan.
• Mix the honey in the curd to make honey-sweetened curd.
• Place 4 tikkis on a plate and top them up with the sweetened curd, tamarind chutney, cucumber, pomegranate pearls, grapes and peanuts.
• Finally, top with coriander leaves and serve immediately.