Bitings Recipe
Meals commence with Papads, Chaat and Bitings, before Kebabs, Matka and Karahi, followed by Biryani and Pilau.
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Ingredients
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Papads
Chaat (Aloo Tikki Chaat)
Bitings (Mini Kebabs, Paneer Tikka & Pakoras)
Method
Papads
- 1
Prepare toppings and chutneys
Finely dice the tomato and red onion; chop cilantro and green chilies. Place tamarind and mint chutney in small bowls. Keep sev and lemon wedges ready.
- 2
Fry papads
Heat vegetable oil in a deep skillet to medium-high (around 180°C / 350°F). Fry one papad at a time for 10–20 seconds — it puffs and becomes crisp. Remove to paper towels to drain. Repeat for all papads. (Alternatively, roast or microwave papads if you prefer no oil.)
- 3
Assemble papad chaat
Place a fried papad on a serving platter. Top each papad with a spoonful of diced tomato and onion, a pinch of chopped cilantro and green chilies, scatter sev over the top, drizzle mint chutney and tamarind chutney, squeeze a little lemon, and finish with a light dusting of chaat masala, roasted cumin powder and salt to taste. Serve immediately so papads remain crisp.
Chaat (Aloo Tikki Chaat)
- 4
Make aloo tikki mixture
Mash the boiled potatoes in a bowl. Add cooked green peas (if using), cornflour, red chili powder, chaat masala, salt to taste and breadcrumbs. Mix until a slightly firm, shapeable mixture forms. Adjust breadcrumbs if mixture is too wet.
- 5
Shape and fry tikkis
Divide the potato mix into 8–10 equal portions and shape into 1 cm thick patties. Heat 4 tbsp oil in a non-stick skillet over medium heat. Shallow-fry the tikkis 3–4 minutes per side until golden and crisp. Drain on paper towels.
- 6
- 7
Assemble aloo tikki chaat
Place 1–2 warm tikkis on individual plates. Spoon whisked yogurt over the tikkis, drizzle tamarind and mint chutneys, sprinkle chaat masala and chopped cilantro, scatter pomegranate seeds if using, and finish with a final squeeze of lemon. Serve immediately so tikkis stay crisp underneath the yogurt.
Bitings (Mini Kebabs, Paneer Tikka & Pakoras)
- 8
Prepare minced kebab mix (seekh-style)
In a large bowl combine minced meat, ginger-garlic paste, green chili paste, garam masala, finely chopped cilantro and salt to taste. Mix well until the mixture is sticky and holds together (5–7 minutes of mixing by hand). Refrigerate for 15–20 minutes to let flavors meld.
- 9
Shape and cook mini kebabs
Divide the mince into 12 equal portions. Press each portion onto a skewer in a long thin sausage shape (if you prefer rounds, shape into small patties). Brush lightly with oil. Grill on a hot grill pan or under a broiler for 3–4 minutes per side until cooked through and slightly charred. Alternatively shallow-fry in 2 tbsp oil until evenly browned and cooked (6–8 minutes). Keep warm.
- 10
- 11
Assemble and cook paneer tikka
Thread marinated paneer cubes alternately with capsicum and onion onto skewers. Grill on a hot grill pan or broiler, turning occasionally, until edges are charred and yogurt marinade is set (about 8–10 minutes). Brush with a little oil halfway through. Remove and squeeze a little lemon over the skewers.
- 12
Make gobi pakora batter
In a mixing bowl combine gram flour, rice flour, carom seeds, a pinch of salt and enough water to make a thick batter (about 0.5 cup water). Batter should coat but not run off the florets—adjust water or flours to reach a thick dropping consistency.
- 13
Fry cauliflower pakoras
Heat 500 ml vegetable oil in a kadai or deep pot to 175–180°C (350–360°F). Toss cauliflower florets through the batter to coat and carefully drop in batches into the hot oil. Fry until crisp and golden, about 4–6 minutes per batch. Drain on paper towels and season lightly with salt while hot.
- 14
Plate the Bitings platter
Arrange mini kebabs, paneer tikka skewers and gobi pakoras on a large serving platter. Garnish with chopped cilantro and lemon wedges. Serve with extra mint chutney and tamarind chutney on the side for dipping.
