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Chickpea and Potato Patties (Aloo Tikki Chole Chaat)

INGREDIENTS:

FOR CHOLE:
  1. Chickpeas 1 cup boiled
  2. Cumin Seeds 1 tsp
  3. Onion 1 medium sized chopped finely
  4. Tomato 2 large sized pureed
  5. Ginger Paste 1 tsp
  6. Coriander Powder 1 tsp
  7. Red Chili Powder 1 tsp
  8. Garam Masala Powder 1 tsp
  9. Salt to taste 
FOR ALOO TIKKI:
  1. Potatoes 2 medium sized boiled, peeled and mashed
  2. Green Chilis 1-2 finely chopped
  3. Bread Slice 1-piece edges trimmed
  4. Red Chili Powder 1/2 tsp
  5. Chaat Masala 1 tsp
  6. Cumin Powder 1/2 tsp
  7. Corn flour 1 tbsp
  8. All-Purpose Flour 1 tbsp
  9. Salt as required
FOR ASSEMBLING:
  1. Yogurt (sweetened with 1tsp sugar) 2 tbsp
  2. Tamarind dates Chutney 2 tbsp
  3. Sev 2 tbsp
  4. Onion 1 chopped
  5. Coriander Leaves 1 tbsp
  6. Red Chili Powder 1/2 tsp
  7. Roasted Cumin Powder 1/2 tsp
  8. Black Salt as required

METHOD:

Serving Size: 3-4

Heat oil in a pan and add cumin seeds When they splutter add onion and sauté them till they turn golden brown in color. 

Add the ginger paste and tomato puree. Stir fry till the raw smell of ginger evaporates. 

Add the dry spices and cook on low heat for 3-4 minutes.

Add the boiled chickpeas, salt and 1 cup water

Boil the chickpeas until the curry reaches a thick consistency.

In a large bowl add the mashed potatoes along with all the ingredients mentioned above.

Divide the mixture into 6 equal portions and make patties out of it.

Shallow fry the patties until brown and crispy on both sides. You can deep fry, air fry or bake them in an oven.

Pour chole in a serving dish and place 2-3 aloo tikki over.

Drizzle some yogurt and pour tamarind chutney. If you don't have tamarind chutney tomato ketchup will also work.

Sprinkle chopped coriander leaves, onion, roasted cumin powder, red chili powder and black salt.

Garnish with sev and serve aloo tikki chole chaat immediately.








 

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