Simranjeet Singh/Shahjahanpur: The tikki available here at Kanhaiya Ji Chaat Corner is very special. People come here from far and wide to eat chaat. The special thing is that this tikki is prepared in desi ghee. Tikkis are stuffed with green peas along with many other spices. Because of which its taste remains special.
Deepak Saini, who runs Kanhaiya Ji Chaat Corner in City Park area of Shahjahanpur, says that selling chaat is his ancestral work. Deepak Saini told that before this his father Mahesh and uncle Umesh also did the work of chaat and now he himself is handling the ancestral work for the last 20 years. His wife also helps in making chaat. Deepak Saini told that earlier he used to work in supplying chaat in wedding parties in many famous hotels of the city. But after that he thought why not start his own work.
This is how to prepare masala tikkis
There is a lot of demand for the spicy tikkis available at Kanhaiya Ji Chaat Corner. Deepak Saini tells that to prepare this tikki, he first prepares the bharta by boiling potatoes. After that, a paste is prepared by mixing green peas, ginger, celery, cumin, chilli, coriander and asafoetida. Then fill the potato bharta inside and give it the shape of a round tikki. Then put desi ghee on the pan and bake that tikki on low flame. After baking for some time, this tikki is ready. When the customer asks for the tikki, chutney, curd and onion are added to it and given to the customer.
The chutney available with tikki is special
Deepak Saini told that he prepares the chutney used with tikki by mixing dry mango powder, dry ginger, cumin, fennel and dry fruits. No chemicals of any kind are used in chutney. Due to which its taste is very good which is also liked by the customers.
The chaat is done in a few hours
Kanhaiya Ji Chaat Corner remains open from 5 pm to 9 pm. During this time, about 100 to 150 customers come to him every day to taste his chaat. People like the chaat here so much. That people get it packed and take it home. For which no separate charge is taken.
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FIRST PUBLISHED: January 24, 2024, 12:13 IST
