Chhole Tikki Chaat
Potato cutlets served with Chickpeas
Cuisine
Indian
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
Instructions
Add Oil to a pan. Add Cumin seeds and Mustard seeds. Add Asafoetida and Curry leaves too. Let the seeds and leaves splutter.
Add Onions.
Let the Onions get little transparent, then add Ginger garlic paste. Saute till the raw smell goes away.
Add Coriander powder, Turmeric powder, Salt and Red chili powder and saute.
Add Tomatoes.
Add 1 cup of water.
Add Coriander leaves and green chilies.
Add the boiled Chickpeas.
Add Tamarind, Dry mango powder and Jaggery.
Mash the chickpeas while they boil.
Add Chaat Masala. Turn off the gas. The Chhole are cooked.
Mash the potatoes and add Salt, Kashmiri Red chili powder and Turmeric Powder.
Make small round cutlets and roll the cutlets in Flour and Corn starch powder Mix
Pan fry the cutlets in a pan.
The Tikkis need to be fried on low heat.
The Tikkis should be crunchy from both sides.
To serve, place the Aloo Tikkis/Potato patties on the serving plate. Add the chhole/ chickpeas curry on top of it.
Add 1/4 tsp of Green Chutney and 1/2 tsp of Date Tamarind Chutney. Add little chopped onions and few coriander leaves.
Garnish with Thin Sev in the end.