Chole Tikki Chaat

 

 

Ingredients

For The Chole

2 cups soaked and cooked kabuli chana (white chick peas)
1 tbsp oil
1/2 cup finely chopped onions
1 tbsp coriander-cumin seeds (dhania-jeera) powder
2 tsp chilli powder
1 tsp dried mango powder (amchur)
1/4 tsp garam masala
2 tbsp tomato ketchup
salt and freshly ground black pepper (kalimirch) to taste

For The Potato and Green Pea Tikkis

1 cup boiled and peeled potato cubes
1/2 cup boiled green peas
2 tsp oil
1 tsp cumin seeds (jeera)
1/2 tsp nigella seeds (kalonji)
2 tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
1 tbsp cornflour
salt to taste
1 tsp dried mango powder (amchur)
oil for greasing and cooking

Other Ingredients

6 tsp green chutney
4 tbsp sweet chutney
8 tbsp whisked curds (dahi)
8 tsp nylon sev

Method

For the chole

Heat the oil in a deep kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the coriander-cumin seeds powder, chilli powder, dried mango powder, garam masala and ˝ cup of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the tomato ketchup, kabuli chana, salt, pepper and mix well and cook on a medium flame for 2 to 3 minutes, while lightly mashing it with a potato masher once in between. Keep aside.

For the potato and green pea tikkis

Heat the oil in a road non-stick pan and add the cumin seeds and nigella seeds.
When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds.
Transfer the tempering into a deep bowl, add all the remaining ingredients and mix well.
Divide the mixture into 8 equal portions and roll each portion into a 50 mm. (2”) diameter flat round tikki.
Heat a non-stick tava (griddle), grease it with a little oil, place the tikkis on it and cook on a medium flame, using a little oil till they turn brown in colour from both the sides. Keep aside.

How to proceed

Divide the chole into 4 equal portions. Keep aside.
Place 2 tikkis on a serving plate, put 1 portion of the chole evenly over it.
Spread 2 tbsp curds, 1˝ tsp green chutney and 1 tbsp sweet chutney evenly over it.
Finally sprinkle 2 tsp of sev evenly over it.
Repeat steps 2 to 4 to make 3 more plates.
Serve immediately.

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