Frequently Asked Questions

This Tikki Chaat recipe is specifically engineered for efficiency in a professional kitchen. Its streamlined process and potential for component pre-preparation ensure rapid execution and consistent quality, even during peak service. This minimises training time for new staff and maximises output without compromising standards.

• Vegetarian/Vegan: Suggest using paneer, chickpeas, or plant-based chicken alternatives. Ensure the masala base is dairy-free (e.g., use coconut milk instead of cream/yoghurt) and check for hidden animal products.
• Gluten-Free: Verify fries are gluten-free (many are but check coatings) and ensure there are no gluten-containing thickeners in the sauce. 

Common mistakes when making chicken masala often include not properly browning the chicken for depth of flavour, under-cooking the onions which can leave a raw taste, and burning the spices leading to bitterness. Other mistakes include not cooking out the raw pungency of ginger-garlic paste, adding too much liquid too soon diluting the sauce, and not simmering it long enough for flavours to meld and the chicken to tenderise, alongside improperly balancing the spices. 

The main ingredient in "masala" is a blend of spices. These blends typically include coriander, cumin, turmeric, cardamom, cinnamon, cloves, and black pepper. However, the exact combination and proportions vary widely depending on the specific masala. 

To ensure consistency consider standardising your spice blend ratios and pre-mixing dry spices in bulk. Whereas for spice control you need to prepare a mild base masala, then offer optional heat additions (e.g., chilli flakes, a separate hot sauce drizzle) for customers to customise. 

Loaded Chicken Masala pairs best with: 

• Dips: Mint yoghurt, spicy mango chutney, sriracha mayo, cooling cucumber raita.
• Garnishes: Fresh coriander finely sliced red onion, a squeeze of lime, fresh green chillies.
• Cooling Sides: Cucumber Raita or Kachumber Salad.
• Drinks: Lassi (sweet or salty) or a light beer. 

For a pub setting, Dahi Puri excels as a vibrant small plate, a component of a sharing platter, or a visually appealing vegetarian starter. 

• Small Plate: Serve 3-4 puris on a small, rustic plate or in a shallow bowl, garnished generously.
• Sharing Platter: Arrange puris on a larger board with other small bites, allowing guests to serve themselves.
• Deconstructed: Offer puri shells separately with bowls of filling, chutneys, and yoghurt for a DIY experience, adding an interactive element.
• Presentation: Focus on contrasting colours (green chutney, white yoghurt, red tamarind, fresh coriander) and textures. Use fresh garnishes like pomegranate seeds, finely chopped red onion, and coriander for maximum visual appeal. 

Yes, Dahi Puri is highly suitable for advance preparation, significantly streamlining service in a busy pub kitchen. The puri shells can be bought or fried ahead of time and stored. The potato/chickpea filling, chutneys (green and tamarind), and even the spiced yoghurt can all be prepared hours or a day in advance. Assembly is quick, making it ideal for rapid plating during peak service.

Dahi Puri is distinct from Pani Puri primarily due to its creamy yoghurt base and richer, sweeter flavour profile, making it less liquid-based and more adaptable for various pub menu formats. Unlike Pani Puri's shot-like, spicy water experience, Dahi Puri's thicker consistency and diverse toppings allow for easier handling, sharing, and can be served as a starter, small plate, or even a deconstructed dish, offering greater versatility for a pub's operational and presentation needs.

Absolutely! This recipe is designed for efficiency, making it highly suitable for batch preparation. Its consistent results and straightforward process mean that chefs can prepare larger quantities in advance. This is perfect for busy periods, buffets, or meal prepping for various services. 

You can easily change how spicy this Chicken Shashlik gravy is by using more or less MAGGI® Masala Chilli Sauce. If you want it less spicy, use less sauce. If you like it hotter, add more sauce, along with fresh chillies or chilli powder to your liking.