Air fryer recipe · Snacks
Air-Fryer Dahi Tikki Chaat
Crisp lentil-potato tikkis drowned in chilled spiced yogurt and bright chutneys.
- 26 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 150kcal
- 6.0 gprotein
- 25.0 gcarbs
- 3.0 gfat
- 3.0 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boiled potato, grated2 medium
- Soaked chana dal, coarse paste1/2 cup
- Whisked chilled yogurt1.5 cups
- Black salt1/2 tsp
- Tamarind chutney3 tbsp
- Pomegranate seeds1/4 cup
- Green chilli1, chopped
- Roasted cumin powder1/2 tsp
- Sugara pinch
Method
Make the tikki dough
Combine the grated potato with the coarse chana dal paste, a pinch of salt, and chopped green chilli for gentle heat. The dal gives a nutty bite that holds up under the yogurt later.
Shape and oil
Roll the mix into small thick rounds and flatten slightly so each one fries quickly. Brush both sides with a light film of oil for a crackly shell.
Sweeten the yogurt
Whisk the chilled yogurt with black salt, a pinch of sugar, and a little roasted cumin until pourable and smooth. Keep it cold so the contrast against the hot tikkis stays sharp.
Plate and pour
Set the fried tikkis on a plate and spoon the spiced yogurt over so it pools around them. Drizzle tamarind chutney and crown with jewel-like pomegranate seeds.
Air-fry the tikkis
Lay the tikkis spaced apart and air-fry at 190C for 13 minutes, turning once for an even crust. Pull them when the surface is firm and golden, then top immediately while warm.
