McDonald's introduced new menu recently. It is indeed very tasty in its own way, there are 3 regional menu Indian, American & Italian.
But strangely I got many requests for chatpata naan. So I decided to make it first.
You can comment which recipe would you like to watch from the new menu.
This recipe is divided in 3 steps.
Step 1 : Tangy Rassam Mayonnaise
Step 2 : Aloo Tikki
Step 3 : Naan Bread

So lets begin with the ingredient list and method :

Step 1 : Tangy Rassam Mayonnaise

Note : If you would like to have a readymade rassam powder then that will work too. You can avoid this step.

- Dried Red chillies (10 - 13 )
( You can adjust this quantity according to your taste )
- Discard the stem
- In a pan take :
- Red chillies
- coriander seeds ( 4 Tsp)
- Cumin seeds (2 Tsp)
- Black peppercorns (1/2 Tbsp)
- fenugreek seeds (1/4 Tsp)
- Toovar Dal ( split pigeon peas ) ( 3 Tsp)
- On medium flame : Dry roast all the ingredients until aromatic
- Low flame :
- Curry Leaves (10-12)
- Asafoetida (Hing) (1/4 Tsp)
- Turmeric Powder (1/4 Tsp)
- Roast it for 30 - 40 seconds
- Grind it to make a smooth powder
- Store the rassam powder in air tight jar and you can use it to make sambar or rassam later.
- In another pan, add Tomato Puree (1/3 Cup)
- Put Rassam powder (1 Tbsp)
- Salt to taste
- Sugar ( 1 tsp)
- Reduce til it forms a paste
- Mayonnaise (1/3 Cup)
- Mix in the paste.
- Here if you put mayonnaise in the same pan to fry then the color will change and becomes red as it has lot of tomato paste in it. So take another pan.
- Water ( 2 Tbsp)
- Put the mayo
- Fry until the color changes
- You will see now the color of the mayo perfectly resembles the store - bought one.

You can store this mayo and use it later on.

Step 2 : Aloo Tikki

- Boiled Potatoes ( 225 grams or 1 cup)
- Mast it up
* Note : Here do not mash when the potatoes are hot otherwise it will have very thin consistency.
- Coriander Powder (1/2 Tsp)
- Cumin Powder (1/2 Tsp)
- Yellow Chilli Powder ( 1 Tsp)
- Black Pepper (1/4 Tsp)
- A pinch of cinnamon powder
- A pinch of clove powder
- Turmeric powder (1/4 Tsp)
- Dry Mango (amchur) Powder (1/2 Tsp)
- Garlic Powder (2 Tsp)
- Onion Powder (1 Tsp)
- Salt to taste
- Mix it well
- Cornflour ( 2 Tbsp)
- Boiled Green Peas (1/3 Cup)
- Mix it very well
- Shape it in circular discs/ tikkis
( The diamenter of the tikki depends on the width of naan bread )
- Refrigerate for 30 min or until hard

Wet slurry :
- All purpose flour (2 Tbsp)
- Corflour (1 Tbsp)
- Cornmeal (2 Tbsp)
- Salt to taste
- Black pepper (1/4 Tsp)
- Gradually add water to make a slurry
( Do not make it too thin )

- Coat the tikki in all purpose flour
( Coating with dry mix will help to coat the other ingredients very well and hold it )
- Coat it with wet slurry
- Coat in breadcrumbs and remove the excess
- Refrigerate again for 30 min or until hard
* Note : You can make these tikkis and store it in airtight bags and fry them whenever you wish
- Heat oil
- Fry in medium hot oil until both sides of the tikkis are golden brown.

Step 3 : Naan Bread

- All purpose flour (1 cup)
- Salt to taste
- Mix it well
- Sugar (1 Tsp)
- Milk Powder (1/4 Cup)
- Instant Yeast (1/2 Tsp)
( You can use active dry yeast, read the package instructions or mix 1 tsp active dry yeast in 1/4 cup of warm water & let it sit for 15 min or until the mixture is all bubbly and foamy)
- Onion Seeds (Kalonji ) (1/2 Tbsp)
- Milk powder (1/4 cup)
- Mix it well
- Yogurt (dahi) (1/4 cup)
- Clarified butter (ghee) (3 Tbsp)
( You can use butter or oil as a substitute )
- Warm water (less that 1/4 Cup, add slowly and form a soft dough)
- Knead to make a soft dough
- Put some oil on the surface
- Knead for 4 - 5 min or until dough is smooth
- Oil the bowl
- Put some oil over the dough
- Cover the bowl
- Rest it for 2 - 3 hrs or till the dough has rised 2 - 3 times.
- Punch it down
- Divide the dough
- Tug in the sides to form a ball
- Cover & rest it for another 45 min
( 2nd Rise : Better taste & texture)
- Flour the surface
- Roll it in one direction to get oval shape
- The thickness should be 1/4th cm
- Put the rolled naan on a parchment paper
- Pre-heat oven at 180C & bake for 7 - 10 min
- Or until its golden brown
- Brush butter on the upper part
- Flip it
- Put 2 Tbsp Rassam Mayo
- Put some julienned onions
- Put tikki on top
- Close it
- Grill it for 1 - 2 min

- Serve it with lots of love with amazing tangy and chatpata flavors.

Thank you for all your love and motivation. I really appreciate everything.
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