Aloo Tikki Chole Chaat - A North-Indian Chaat

Tikki Chhole Chaat

Aloo Tikki Chole Chaat is a crispy aloo tikki  (potato cutlets) dunked under the yummy chole or chickpeas gravy, topped with tangy tamarind chutney and green coriander chutney. 

The overall texture of the chat is crisp, spicy, tangy with intense herby aroma; giving Tikki Chole Chaat the perfect burst of flavors. Here the Aloo Tikkis are savory patties - shallow-fried in pure ghee until golden brown. The tikkis are made up of boiled mashed potatoes along with soaked sago pearls in few numbers to get crunchiness. The chhole gravy is lightly spiced with normal spice powders, so it can be paired well with two chutney toppings over the Tikkis. Aloo Tikkis can also be served plain, and enjoyed with topping of chutneys and curd for that extra taste. 

Whether it is a famous Chandini Chowk and Lajpat Nagar of Delhi or Indore's Chappan Dukan (56 shops) or the Mumbai's Chowpatty  and not to miss the Hazratganj of Luncknow and also the east metropolitan bypass of Calcutta; all these famous Chaat stops in India, serve this yummy Tikki Chole Chaat. So why miss the opportunity to make today; a chaat-day by trying this home-made recipe and relish Chhole Tikki chaat with family & friends. 

Ingredients for Tikki:

1. Sago pearls - 1/4 cup
2. Potatoes - 5 no.
3. Clarified butter / ghee to shallow fry

Ingredients to make Tikkis

Cooking Method:

1. Soak the sago pearls overnight say around 6 to 7 hours. The water should be enough to cover the sago pearls. It will completely soak up all the water, double in size and become separate and fluffy. 

2. Boil the potatoes to tender. Mash the potatoes with already soaked sago pearls. Make a round shape equal balls and pat it flat and arrange them onto a plate.

3. Heat the pan, and shallow fry the Tikkis on low flame adding ghee as required. Now the Aloo Tikkis are ready.

Note: Here in making of Tikkis salt is not added as adding salt make the tikkis loose out the firmness. 

Tikki Chole

Ingredients for Chole:

1. White chickpeas / Kabuli channa - 1 cup

2. Onions - 1 no.

3. Tomatoes - 3 no.

4. Grated ginger -  1 tsp.

5. Turmeric - 1/2 tsp.

6. Coriander powder - 1 1/2 tbsp.

7. Chilly powder - 1 tbsp.

8. Garam masala - 1 tsp.

9. Cumin seeds / Jeera 
10. Oil - 1 tbsp.

11. Salt as per taste.

Tiikis, chole Masala and Chutneys

Cooking Method:

1. Soak the chickpeas in water overnight or 6 to 7 hours. Once soaked, pressure cook them until tender adding enough water.

2. In the meanwhile chop onions and tomatoes and blend them into fine paste separately.

3. Heat oil in a pan, add cumin seeds followed by onion paste along with grated ginger and cook them on low flame until cook them without it getting burnt.

3. Add tomato puree and cook this too until the oil leaves the sides of the pan.

4. Add the spice powder like turmeric powder, coriander powder, chilly powder to the cooked onions and tomatoes and give it a stir. Immediately add the pressure cooked tender chickpeas to the pan adding salt. The consistency of the gravy should be little watery and not thick, so add more warm water to get it rightly if required.

5. Before finishing it off, add garam masala. The chickpeas called chole is ready to add it to the chat.

To Assemble the Tikki Chole Chaat you require:

1. Tikkis - 2 no.
2. Chole Masala - 1/4 cup
3. Green Coriander Chutney - 2 tsp.
4. Tamarind and Dates Chutney - 3 tsp.

Place two Tikkis in a plate, cover them with some Chole Masala. Now pour the tamarind and green chutney top of it. Sprinkle some chaat masala, which is optional. The Tikki Chole Chaat is ready to relish..!