If you are craving a mouth-watering and crispy snack for your evening tea time, the famous Delhi style green pea tikki chaat is an ideal choice to prepare. Popular across street food stalls in the capital, this flavorful dish is admired for its spicy twist, crunchiness, and rich blend of aromatic spices. While many prefer enjoying this dish at local eateries, following a few simple cooking tips allows you to recreate the exact street style taste easily at home. Prepared with fresh green peas and pan fried in ghee, these tikkis turn out irresistibly golden on the outside while remaining tender inside, rendered complete when topped with chilled curd, tangy chutneys, and classic garnishes.
Ingredients Required for Green Pea Tikki Chaat
To assemble this delicious recipe, the components are divided into the main tikki mix, a specialized spice blend, and rich toppings. Here is the full ingredient breakdown
- Ghee: 3 to 4 tablespoons for sautéing and frying
- Ginger: 1 inch finely chopped
- Green Chillies: 3 fresh chopped
- Green Peas: 2.5 cups fresh green peas
- Asafoetida (Hing): 0.5 teaspoon
- Chaat Masala: 0.5 teaspoon
- Dry Mango Powder (Amchur): 0.5 teaspoon
- Coriander and Mint Leaves: 2 tablespoons finely chopped
Additionally, gather the following spices and toppings to elevate the chat flavor
- Spice Blend Ingredients: 2 tablespoons coriander seeds, 2 tablespoons cumin seeds, 1 tablespoon fennel seeds, 2 tablespoons black pepper, 2 dry red chillies, and 1 teaspoon salt.
- Toppings and Garnishes: Fresh whisked curd, tamarind chutney, spicy green chutney, red chilli powder, crispy sev, and chopped fresh coriander leaves.
Step by Step Cooking Instructions
Achieving the perfect texture and flavor for this Delhi style street chaat involves three main steps
Step One (Preparing the Pea Filling): Heat ghee in a wok or deep pan over medium flame. Once hot, add chopped ginger, fresh green chillies, fresh green peas, and asafoetida. Sauté the mixture well for a moment. Cover the wok with a lid and let the peas cook on medium flame for 10 minutes. When the green peas become soft and fully cooked, turn off the heat and mash them thoroughly using a spatula. Transfer the mashed peas to a bowl and allow the mixture to cool down. Once cooled, add the chaat masala, dry mango powder, and chopped coriander and mint leaves, mixing everything uniformly.
Step Two (Shaping and Frying the Tikkis): Take equal portions of the pea mixture and shape them into neat, round flat tikkis. Repeat the process for the rest of the mixture. Next, heat ghee in a shallow pan. Place the tikkis carefully in the hot ghee and fry them on medium flame, turning sides until both surfaces turn golden brown and crisp.
Step Three (Garnishing and Serving): Transfer the freshly fried crispy tikkis onto a plate. Drizzle a generous amount of whisked curd over them, followed by tamarind chutney, spicy green chutney, a pinch of red chilli powder, crunchy sev, and fresh coriander. Serve hot for an authentic street chaat experience.
