Kurkuri Crispy Tikki & Tikki Chaat (Using Leftover Rice)

Kurkuri Crispy Tikki & Tikki Chaat (Using Leftover Rice) Ingredients for Crispy Tikki 1 cup leftover cooked rice ½ cup boiled and mashed potatoes ¼–⅓ cup bread crumbs 2 tbsp rice flour ¼ cup green peas ¼ cup red capsicum, finely chopped 1 tsp green chilli, finely chopped 1 tsp ginger paste ½ cup fresh coriander leaves, chopped ½ tsp salt (or to taste) ½ tsp red chilli powder 1 tsp cumin powder 1 tsp coriander powder 1 tsp chaat masala Oil for frying Method 1. In a large bowl, combine cooked rice and mashed potatoes. 2. Add bread crumbs and rice flour. 3. Mix in green peas, capsicum, green chilli, ginger paste, and coriander leaves. 4. Add salt, red chilli powder, cumin powder, coriander powder, and chaat masala. 5. Mix everything well and shape into small round tikkis. 6. Heat oil and shallow-fry or deep-fry the tikkis until golden brown and crispy on both sides. 7. Remove and drain on paper towels. ⸻ For Tikki Chaat Ingredients 1 cup curd (yogurt), whisked ½ cup boiled chana (optional) 2 tbsp coriander-mint chutney 2 tbsp tamarind chutney 1 tsp green chilli chutney A pinch of black salt ½ tsp amchur (dry mango powder) ¼ tsp Kashmiri red chilli powder A few drops of green chilli sauce (optional) Onion rings for garnish 1–2 tbsp bhujia sev Assembly 1. Place 2–3 hot crispy tikkis on a serving plate. 2. Top with boiled chana (if using). 3. Pour whisked curd over the tikkis. 4. Drizzle coriander-mint chutney, tamarind chutney, and green chilli chutney. 5. Sprinkle black salt, amchur powder, and Kashmiri red chilli powder. 6. Garnish with onion rings and bhujia sev. 7. Serve immediately. Serving Suggestions Serve the crispy tikkis hot with ketchup and green chutney. For a fuller chaat experience, add pomegranate seeds, chopped onions, or extra sev before serving. This recipe is a great way to transform leftover rice into a crunchy snack or a flavorful street-style chaat. Like 👍 share and subscribe our channel for more delicious recipes 🙏