Cheese Matar Tikkiya Chaat

Step 1: Prepare Potato Base

Grate the 5-6 hours old boiled and cooled potatoes using a fine grater. Add rice flour, salt, red chili powder, and anardana powder. Knead the mixture thoroughly until it forms a smooth, uniform dough.

Step 2: Prepare Pea & Cheese Stuffing

Mash the steamed green peas. Grate ginger and chop green chilies, then add them to the mashed peas. Add chaat masala, coriander-cumin powder, salt, red chili powder, and anardana powder. Grate processed cheese and mozzarella cheese into the mixture. Mix all ingredients well to form the stuffing.

Step 3: Shape and Stuff Tikkiyas

Take a portion of the potato dough and roll it into a ball. Using your thumb, create a well in the center of the ball, making the base slightly thicker and the edges thinner. Place a suitable amount of the pea and cheese stuffing into the well. Gently press the stuffing down and slowly pull the potato dough upwards to seal the tikkiya. Flatten it slightly to form a patty shape. Repeat for all tikkiyas.

Step 4: Prepare Cornflour Slurry

In a small bowl, combine 2 tablespoons of cornflour with approximately 1/4 cup of water. Mix well to create a thin, smooth slurry. Ensure there are no lumps.

Step 5: Pan-Fry Tikkiyas (First Fry)

Heat cooking oil in a tawa or shallow pan over medium-low heat. Dip each tikkiya into the cornflour slurry, ensuring it's evenly coated. Carefully place the coated tikkiyas into the hot oil. Fry until they turn a light golden brown on both sides, flipping gently with a spatula. This is a half-fry stage, suitable for freezing. Remove from oil and set aside.

Step 6: Crisp Tikkiyas (Second Fry)

Once the tikkiyas are half-fried, gently press each tikkiya with a spatula to flatten it slightly. Continue frying, flipping occasionally, until they become crispy and dark golden brown. This ensures a perfectly cooked and crunchy exterior.

Step 7: Assemble the Chaat

Place a hot, crispy tikkiya in a serving bowl. Pour chilled, strained yogurt over the tikkiya. Drizzle with sweet chutney and green chutney. Sprinkle with salt, chaat masala, coriander-cumin powder, and anardana powder.

Step 8: Garnish and Serve

Garnish the chaat with julienned beetroot, thin onion rings, mixed namkeen, and fresh chopped coriander leaves. Serve immediately and enjoy with your family.

• Use boiled potatoes that have been cooled for 5-6 hours (or chilled in the fridge) to prevent sogginess and ensure crispy tikkiyas.

• Half-fried tikkiyas can be stored in a freezer-safe bag for 5-7 days. Re-fry or air-fry when needed.

• For crispy onion rings, slice thinly and soak in ice water for 10 minutes.

• Do not overstuff the tikkiyas to prevent them from breaking during frying.

• Coating tikkiyas in a cornflour slurry helps prevent them from breaking and sticking to the pan during frying.

• Use only processed cheese or only mozzarella cheese for the stuffing.

• Add breadcrumbs for extra crispiness (if not avoiding gluten).

• Use maida (all-purpose flour) instead of cornflour for the slurry.