Chhole Tikki Chaat
Potato cutlets served with Chickpeas
Ingredients
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.