Rice tikki chat (leftover from rice and sukhi aloo bhaji)

Hello everybody, it is Drew, welcome to my recipe page. Today, we're going to make a distinctive dish, Rice tikki chat (leftover from rice and sukhi aloo bhaji). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Rice tikki chat (leftover from rice and sukhi aloo bhaji) is 9-10 tikkis. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Rice tikki chat (leftover from rice and sukhi aloo bhaji) estimated approx 10 minutes.

To get started with this particular recipe, we must prepare a few ingredients. You can have Rice tikki chat (leftover from rice and sukhi aloo bhaji) using 18 ingredients and 2 steps. Here is how you can achieve that.

#jhatpat

Ingredients and spices that need to be Get to make Rice tikki chat (leftover from rice and sukhi aloo bhaji):

1. For tikkis:-
2. 1 cup cooked rice
3. 1/4 cup sukhi aloo bhaji or 2 boiled and mashed potatoes
4. 3-4 tablespoon roasted besan
5. 1 cube grated cheese
6. to taste Salt
7. 1 tablespoon chilli garlic paste
8. 5-6 tablespoon chopped coriander leaves
9. As required Oil for frying
10. For chat:-
11. As required Green chutney
12. as needed Date tamarind chutney
13. as needed Whisked curd
14. as needed Sev
15. As required Spicy bundi
16. Some chopped coriander leaves
17. As needed Chat masala to sprinkle
18. As per taste Red chilli powder to sprinkle

Instructions to make to make Rice tikki chat (leftover from rice and sukhi aloo bhaji)

1. Mash sukhi aloo bhaji and mix all other ingredients mentioned in ' for tikkis ' except oil into. Make tikkis from it and deep fry in hot oil till golden.
2. Enjoy simply with tomato ketchup or serve as in chat form. Take tikkis in plate. Apply whisked curd, green chutney, date tamarind chutney over it. Spread sev and spicy bundi. Sprinkle with red chilli powder and chat masala. Garnish with chopped coriander leaves.

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