Aloo Tikki Chole | Aloo Tikki Chaat
Aloo Tikki Chaat | Chole is mouth - watering tikka (cutlet or croquette), full of flavours: sweet, tangy, hot and spicy. It is made from boiled potatoes, peas or lentils and spices. It is served with chickpea curry, and often topped with yoghurt and coriander or tamarind chutneys.
Ingredients:
Serves 2-4
Tikkis:
- 2 potatoes
- ¼ cup green peas
- 1 tbsp ice flour
- ¼ tsp turmeric powder
- 1 tbsp garlic-ginger paste
- 2 green chilies, finelly chopped
- 1 tbsp onion finnely chopped
- ½ tsp garam masala
- salt to taste
- 1-2 tbsp fresh coriander, chopped
- 2 tbsp oil - for shallow frying
- 2 -3 cups water for boiling
Chole:
- 1 cup chickpeas, boiled or canned
- 1 onion, chopped finely
- 1 cup puree
- 1 tsp garlic - ginger paste
- 1 tsp garam masala
- 1 tsp cumin seeds
- 1 tsp red chili powder
- 1 tsp coriander powder
- ¼ tsp turmeric powder
- pinch asafoetida
- salt to taste
- 1-2 tbsp vegeable oil
To serve:
- 2-3 tbsp yogurt
- 2-3 tbsp coriander chutney, as required
- 2-3 tbsp tamarind chutney, as required
- 3 tbsp sev
- chaat masala, as per taste
- lemon juice, as per taste (optional)
- 1-2 tbsp chopped onion (optional)
- 1 tbso chopped coriander leaves (optional)
- mint to garnish (optional)
- Preparation time: 25 minutes
- Cooking time: about 45 minutes
How to make Aloo Tikki Chole | Chat:
Tikki:
- Boil the potatoes till soft using your prefered method. Let it cool and then peel and mash it.
- Put peas into the boiling water and cook for 1 minute or till soft. Let it cool.
- Combine mashed potatoes and peas and mix well.
- Add the ginger paste, green chilies, turmeric powder, garam masala, rice flour and salt. Mix all ingredients together into a very soft mixture.
- Make small balls and flatten them to make small patties.
- Heat oil in a frying pan.
- When oil is hot shallow fry the patties till golden brown on both sides.
- Serve hot or warm with chutney of your choice.
Chole:
- Heat the oil in a non stick pan.
- Add chopped onion and sautee iton medium heat for 3 minutes.
- Add ggarlic paste and cook for 5 minutes on low-medium heat or till onion turn golden brown in color.
- Add asafoetida, turmeric powder, red chili powder, coriander powder and garam masala. Sautee stiring occasionally for 1 minute.
- Add tomato puree. Cook the masala on low heat for 4-5 minutes.
- Once masala starts leaving oil on the edges add boiled or canned chickpeas. Add salt to taste.
- Add 1 cup of water. Put the lid on and let it simmer fon low heat for 10 minutes.
- When chole got a little thick in consistency it should be ready to serve.
To Serve Aloo Tikki Chole/Chat:
- On the serving dish pour chole and put few aloo tikkis over.
- Pour some yogurt and drizzle with coriander and tamarind chutney. You can subsititue chutneys with ketchup.
- Sprinkle sev over and garnish with chopped coriander leaves. Serve aloo tikki chole immediately.
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