Chole Tikki

Chole Tikki is one of the most enjoyed roadside food in India. This is even more satisfying when you enjoy this combination of crispy golden potato patties and spicy chickpea curry at home. So here's a step by step recipe to make this amazing chaat at home and enjoy it.

For Chole:

PREP TIME	COOK TIME	TOTAL TIME
20 mins	45 mins	1 hr 5 mins

Serves:- 4-5
INGREDIENTS:-

• Tomato - 5 medium sized
• Onion - 1 and a 1/2 
• Chickpeas/ Kabuli chana - 2 cups
• Ginger - 2 tbsp
• Garlic cloves- 4-5 pods
• Mint leaves - one cup ( you can add more if you want, it gives good flavour).
• Coriander leaves- for garnishing and half a cup for the curry
• Oil- 3-4 tbsp
• Cummin seeds/ Jeera - 2 tsp
• Bay leaves - 2 medium sized leaves
• Cloves- 3-4
• Chole masala - 3 tbsp (you can reduce aur increase according to how spicy you want it)
• Kashmiri Red chilli powder or red chilli powder-  2 tsp
• Garam Masala - 2 tbsp
• Kasuri Methi/ dried fenugreek leaves -  1 tbsp 
• Salt - for taste

P.S :- You can add or reduce the masalas according to your need.

For Tikki:

PREP TIME	COOK TIME	TOTAL TIME
20 mins	10 mins	30mins

Serves:- 4-5
INGREDIENTS:-

• Potatoes - 5 medium sized
• Green Peas - 1 cup
• Green chillies - 3-4
• Coriander Leaves - 2 tbsp
• Garam Masala Powder - 1 and 1/2 tbsp
• Chat masala - 1/2 tbsp
• Cummin Powder - 1 tsp
• Salt- for taste 
• Red chilli powder - If you want it more spicy or if you do not want to put green chillies.
• Cornflour - 1 and 1/2 tbsp
• Oil -  1 tbsp
• Onions - for garnishing the chaat

 Method to prepare Chole:-

• First soak the chickpeas overnight in water.
  
• The next day cook the chickpeas in a cooker for 10-15 whistles till they are cooked well. Check if it is cooked properly or else cook it for some more time.
• Meanwhile take the tomatoes, onions, garlic, ginger, mint leaves and coriander leaves in a blender or mixer and make a fine paste out of it.
  
• Take a deep pan and add some oil and heat it. Once the oil is heated add some cummin seeds/ Jeera, bay leaves and cloves.
  
• Once the cummin seeds/jeera starts to crackle add the paste prepared into the pan.
  
• Cook this mixture till the water is absorbed and oil starts leaving the mixture.
• Once this is done add all the masalas i.e. chole masala, garam masala, red chilli powder and salt to the mixture and mix it well.
  
• Let the mixture cook well for a minute.
• Then add the cooked chole into it and stir well.
  
• Add water into the mixture as per your desired consistency.
• Stir it well and check the salt again and cover the pan with a lid and let it cook on medium flame for 5 mins till the chickpeas retains the masala well.
• Once this is done add kasuri methi and stir well and finally garnish it with coriander leaves and serve hot.
• You can also serve chole with bhaturas, rotis etc.

P.S. - when you cook the chickpeas in the cooker you can place 1 black tea bag in the cooker to get a more darker colour to the chickpeas.

 

Method to prepare Tikki:-

• Cook the potatoes in a cooker for 4-5 whistles in a cooker. Once the potatoes cool down peel the skin of the potato and place it in a bowl.
• Add all other ingredients into the bowl and mash everything together and make it into a dough.
  
  
• Take small portions of the dough and make them into small balls.
• Then lightly press them and make tikkis out of them.
• Take a pan or tawa add some oil enough to shallow fry the tikks.
  
• Once the oil is heated place as many tikkis in the pan depending on the space in the pan and shallow fry them on medium heat on both sides of the tikkis till they turn golden in colour.
• Soak them on tissue paper and serve hot with chole.