Chhole Tikki Chaat

I belong to Rajasthan, the land of flowing ghee, beautiful people and the most colorful state of India. Marwaris love chaats, specially the ones that are fried and warm and trust me, no one can make chaats and sweets better than Marwaris. That’s the reason we always see most sweet vendors and chatwalas as Marwaris.

I have been a big fan of chaats and this happens to be one of my favorites. It takes a little time to make it, but one bite into this awesomely delicious food and all the effort seems totally worth it. This chaat is also close to my heart because this was the first dish that portrayed my culinary skills and he felt proud that he is getting married to a promising cook.

Now, I learnt to make this chaat through a family friend, who would offer to cook food for us every Ramadan. Honestly, that was the first time I realized that such good street food can also be cooked at home as well. I was 11 then, and I would always be a little helper. With time, I learnt how to make it by myself and it always has pleased everyone who tried it.

The tikkis are made with boiled potatoes mixed with spices and rolled in mix of Maida and Corn Starch Powder, before pan frying. The corn starch makes the tikkis super crunchy and that is exactly how you want them to be. Specially once you add on hot chhole, the tikkis can get soggy very quickly. Corn starch helps it stay crunchier for longer.

The chhole have to be spicy and tangy, giving that perfect chaat taste to the tikki chhole. Adding Tamarind and dry pomegranate powder to chhole makes it taste just like the street foods in India. I usually soak my chickepeas, boil them and once cooled down, I pack them in separate ziploc bags and freeze them. I like to make loads of chaats that include chickpeas and this is one of my favorites. So, not having chickpeas, since they need to be soaked overnight, is the last thing I need to worry about if I feel like making chaat.

Assembling this chaat is what makes it taste more delicious. You can make the best Tikkis and chhole, but if you don’t assemble the chaat the right way, it wouldn’t give you flavors you are looking for. It has to be served warm on top of potato tikki and further garnished with chopped onions, coriander leaves, Tamarind date chutney, Green chutney and thin sev.

Print Recipe

Chhole Tikki Chaat

Potato cutlets served with Chickpeas

Votes: 1
Rating: 5
You:

Rate this recipe!

Cuisine

Indian

Servings

MetricUS Imperial

Ingredients

• 1/2 tsp Cumin seeds zeera
• 1/2 tsp Mustard seeds Rai
• 1/8 tsp Asafoetida
• 7 No. curry leaves
• 3 No. Onions chopped [2 for chhole, 1 for Garnish]
• 2 tsp Ginger garlic paste
• 1 tsp Salt 1/2 tsp for chhole and 1/2 tsp for Potato patties. More or less according to your taste.
• 1/2 tsp Red chili powder
• 1/2 tsp Kashmiri Red chili powder
• 1/2 tsp Turmeric Powder 1/4 tsp for Potato patties and 1/4 tsp for Chhole
• 1/4 tsp Dry Mango powder
• 1/2 tsp Tamarind paste
• 2 No. Tomatoes chopped
• 1/2 tsp Jaggery
• 6 No. Green chilies chopped
• 1/2 cup Coriander leaves chopped
• 2 cups Chickpeas soaked and boiled. Should be 2 cups after boiling
• 4 No. Potatoes Medium size, boiled and mashed
• 1/2 cup All purpose Flour Maida
• 1/4 cup Corn Starch Powder
• 1/2 tsp Chaat masala
• 1 tbsp Green Coriander Chutney
• 2 tbsp Date Tamarind Chutney
• 1 cup Thin Sev

Cuisine Indian Servings MetricUS Imperial Ingredients 1/2 tsp Cumin seeds zeera 1/2 tsp Mustard seeds Rai 1/8 tsp Asafoetida 7 No. curry leaves 3 No. Onions chopped [2 for chhole, 1 for Garnish] 2 tsp Ginger garlic paste 1 tsp Salt 1/2 tsp for chhole and 1/2 tsp for Potato patties. More or less according to your taste. 1/2 tsp Red chili powder 1/2 tsp Kashmiri Red chili powder 1/2 tsp Turmeric Powder 1/4 tsp for Potato patties and 1/4 tsp for Chhole 1/4 tsp Dry Mango powder 1/2 tsp Tamarind paste 2 No. Tomatoes chopped 1/2 tsp Jaggery 6 No. Green chilies chopped 1/2 cup Coriander leaves chopped 2 cups Chickpeas soaked and boiled. Should be 2 cups after boiling 4 No. Potatoes Medium size, boiled and mashed 1/2 cup All purpose Flour Maida 1/4 cup Corn Starch Powder 1/2 tsp Chaat masala 1 tbsp Green Coriander Chutney 2 tbsp Date Tamarind Chutney 1 cup Thin Sev

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Add Oil to a pan. Add Cumin seeds and Mustard seeds. Add Asafoetida and Curry leaves too. Let the seeds and leaves splutter.

   
2. Add Onions.

   
3. Let the Onions get little transparent, then add Ginger garlic paste. Saute till the raw smell goes away.

   
4. Add Coriander powder, Turmeric powder, Salt and Red chili powder and saute.

   
5. Add Tomatoes.

   
6. Add 1 cup of water.

   
7. Add Coriander leaves and green chilies.

   
8. Add the boiled Chickpeas.

   
9. Add Tamarind, Dry mango powder and Jaggery.

   
10. Mash the chickpeas while they boil.

    
11. Add Chaat Masala. Turn off the gas. The Chhole are cooked.

    
12. Mash the potatoes and add Salt, Kashmiri Red chili powder and Turmeric Powder.

    
13. Make small round cutlets and roll the cutlets in Flour and Corn starch powder Mix

    
14. Pan fry the cutlets in a pan.

    
15. The Tikkis need to be fried on low heat.

    
16. The Tikkis should be crunchy from both sides.

    
17. To serve, place the Aloo Tikkis/Potato patties on the serving plate. Add the chhole/ chickpeas curry on top of it.

    
18. Add 1/4 tsp of Green Chutney and 1/2 tsp of Date Tamarind Chutney. Add little chopped onions and few coriander leaves.

    
19. Garnish with Thin Sev in the end.