Taro Tokri & Tikka Chaat Recipe

Prepare taro batter

Grate the peeled taro or pulse coarsely in a food processor to get about 1 cup. Squeeze out excess moisture into a bowl but keep some moisture — you want a slightly thick paste. In a mixing bowl combine all-purpose flour, rice flour, cornstarch, salt, black pepper, turmeric and carom seeds. Add grated taro and slowly add up to 1/2 cup water to form a thick batter that will hold shape but can spread slightly. Batter should coat a spoon and have a dropping consistency; adjust with a tablespoon more water or flour if needed.

Shape and fry tokri (cups)

Heat vegetable oil in a deep frying pan to 350°F (medium-high). To form cups, you can use an inverted small ladle/mini-muffin mold or make discs and drape over the back of a slotted spoon: spoon about 1 to 1.5 tbs of batter onto the back of a small ladle or spoon and quickly spread into a thin round, then press slightly at center to create a shallow cup. Slide carefully into hot oil — if using ladle, immerse ladle to release crust. Fry in batches until golden brown and crisp, about 2–3 minutes per side. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven (150°F) if making ahead.

Final assembly

Just before serving, place 3–4 pieces of tandoori chicken into each taro cup. Top with a spoonful of roasted squash mixture, then dot with mint-coriander chutney, tamarind-date chutney, and a drizzle of whisked yogurt. Sprinkle toasted pumpkin seeds, pomegranate arils, chopped cilantro and a light pinch of chaat masala and black salt. Finish with a squeeze of lemon. Serve immediately so tokris stay crisp.

Marinate chicken: In a bowl combine yogurt, ginger-garlic paste, tandoori masala, red chili powder, garam masala, salt, lemon juice and oil. Add the chicken cubes and toss to coat. Cover and refrigerate at least 30 minutes, preferably 2 hours or up to overnight for deeper flavor.

Cook chicken: Preheat grill, broiler or a heavy skillet to high heat (grill pan slightly oiled). Thread or arrange pieces spaced apart. Cook for 3–4 minutes per side until charred edges appear and internal temperature reaches 165°F (75°C). If using oven, roast at 425°F for 12–15 minutes flipping once. Let rest 5 minutes, then cut larger pieces into bite-size if needed. Keep warm until assembly.

Prepare squash: Preheat oven to 425°F (220°C) or use a hot skillet. Toss diced seasonal squash with a teaspoon oil, a pinch of salt and 1/8 tsp chaat masala. Roast on a sheet pan for 12–15 minutes until tender and lightly caramelized, or sauté in a skillet over medium-high heat for 6–8 minutes until browned. Let cool slightly.

Toast pumpkin seeds: In a small dry skillet over medium heat toast pumpkin seeds, stirring, until they begin to pop and smell nutty, about 3–4 minutes. Remove from heat and let cool.

Combine garnish mix: In a small bowl mix roasted squash, toasted pumpkin seeds (reserve a few for sprinkling), pomegranate arils (reserve a few for garnish), chopped cilantro, chopped green chili if using, remaining chaat masala and black salt. Toss gently to combine.

Prepare sauces: Whisk plain yogurt until smooth, taste and add a pinch of roasted cumin powder and salt if needed. If chutneys are homemade, thin the tamarind-date chutney with 1–2 tsp water to a spoonable consistency and check seasoning. Keep all sauces at room temperature for easy drizzling during assembly.