Butternut squash tikki chaat

Who can say no to Chaat? Embracing fall in full swing by bringing you a fusion Chaat recipe. A healthy tikki made of butternut squash and Indian spices which you can pan fry/ grill/ air fry. And to make it a Chaat, top it with yogurt, onions, Chaat masala, chutneys and bhujiya. The butternut squash’s sweetness compliments the flavors and this is such a fun Chaat variation. Try this as the Chaat on your Diwali menu.

Happy Cooking!

Servings: 4-6 servings

Prep Time: 30 mins

Cooking Time: 30 mins

Total Time: 1 hour

Ingredients: 

Butternut squash Tikki:

• 10 oz/ 1.5-2 cups Butternut squash- boiled and mashed 

• 2/3 cup Paneer crumbled

• 2/3 cup cup potato mashed

• 1 tbsp veg oil

• 1-1.5 tbsp rice flour 

• 1/2 cup finely chopped red Onions 

• 1-2 green onions finely chopped

• 1 tbsp Ginger grated 

• 1 tbsp Garlic minced

• 1 tsp Cumin powder

• 1 tsp Red chili powder

• 1/2 tsp Tumeric powder

• 1 tsp Salt as per taste 

• 1/4 tsp Pepper

• 1/2 tsp Garam masala 

• 1/4 tsp Hing powder

• 1/4 tsp ajwain powder

• 1 tbsp Kasthuri methi

Toppings:

• 1 cup Indian yogurt mixed with a pinch of black salt and 1/4 tsp salt 

• Chopped red onions

• Bhujiya/ Sev 

• Tamirand chutney 

• Chaat masala

• Roasted Cumin powder

• Spicy coriander chutney 

• Chopped Coriander 
  

Directions: 

1. In a pan add oil.

2. Add chopped onions and chilis and cook for 5 mins.

3. Add ginger and garlic paste and cook for 2 mins.

4. Add spices- hing, red chili powder, turmeric powder, ajwain powder, salt, pepper and garam masala and cook for 2 mins till fragrant.

5. Add the boiled and mashed butternut squash and mix it in. Cook for 2-3 mins.

6. Make a well and add the rice flour. Cook it in the wells or 1-2 mins and slowly mix it all together.

7. Add crumbled paneer and mashed potatoes. Mix it all together.

8. Cook the mixture for 5-10 mins till it cooks out and can hold its shape.

9. Crumble Kasthuri methi and add and mix in and cook for 1 min.

10. Let it cool and then shape into patties/tikkis.

11. Cook it till crispy and cooked on both sides. You can pan-fry/ air fry/ cook it on the griddle.

12. Top with the toppings- Yogurt, chutneys, onions, chaat masala, jeera powder, coriander and bhujiya.

13. Serve and enjoy!

Notes/Tips:

• Vegan: Use vegan yogurt and make this recipe vegan. Skip paneer and use more potatoes instead.

• Cook the mixture till it holds shape.

• You can make the mixture from before and cook it when ready to serve.

• I boiled and mashed fresh butternut squash.

• Make sure it is cooked and crispy on both sides.