Tikki Chole Recipe

 

Ingredients

Aloo Tikki: 

Potato boiled 4 pcs

Roasted powder 1 tsp

Black salt 1 tsp

Cornflour 2 tbsp

Ghee 4 tbsp

 

Lapetu Chole:

Chickpeas soaked 1 ½ cups

Water as required

Cloves 4-5 pcs

Black cardamom 2 pcs

Tea powder 1 tbsp

Salt 1 tsp

Ghee ½ cup

Salt ½ tsp

Kashmiri chilli powder ½ tsp

Roasted jeera powder 1 tsp

Yellow chilli powder ½ tsp

Amchur powder ½ tsp

Chana masala powder 1 tsp

Ginger juliennes 1 tbsp

Coriander chopped 1 tbsp

 

Sweeten Curd:

Curd 1 ½ cup

Sugar 1 tbsp

Black salt ½ tsp

 

Tikki chaat masala:

Black salt 1 tsp

Yellow chilli powder 1 tsp

Roasted jeera powder 1 tsp

Coriander powder 1 tbsp

Amchoor powder 1 tsp

 

Topping: 

Sauth chutney ¼ cup

Green mint chutney ½ cup

Papdi 8-10 pcs

Onion sliced ½ cup

Ginger julienne 1 tbsp

Green chilli juliennes 1 tbsp

Pomegranate seeds ¼ cup

 

Method:

For Lapetu chole:

Begin by preparing a muslin cloth pouch and filling it with cloves, black cardamom, and tea powder. Tie the pouch securely.

In a pressure cooker, combine soaked chickpeas, water, the spice pouch, and salt. Pressure cook the mixture for 1 whistle on high flame, followed by 4-5 whistles on medium-low flame.

After cooking, strain the chickpeas, discard the spice pouch, and reserve the stock.

Transfer the chickpeas to a pan and season with salt, Kashmiri chilli powder, roasted chilli powder, amchur powder, chana masala powder, and ginger juliennes. Mix the spices thoroughly.

Heat ghee in a separate pan until hot, then pour it over the chickpea mixture. Add some of the reserved chickpea stock and mix well.

Cook the mixture on low flame for 2-3 minutes or until it gets dries, occasionally mashing some chickpeas with a spoon.

Finally, incorporate chopped coriander to the dish. 

Lapetu Chole is now ready to be served.

 

Potato Tikki Recipe:

Grate boiled potatoes into a bowl and add black salt, roasted jeera powder, and cornflour. Gently mix the ingredients.

Shape portions of the mixture into tikki shapes.

Heat ghee in a pan over medium-low flame. 

Shallow fry the tikkis until they turn golden brown and crispy.

The potato tikkis are now ready to be served.

 

Sweetened Curd Recipe:

Whisk thick curd in a bowl and add powdered sugar and black salt.

Mix well to prepare sweetened curd. 

Set it aside.

 

Tikki Chaat Masala:

Mix black salt, yellow chilli powder, roasted jeera powder, coriander powder, and amchur powder in a bowl.

 

Assembling Tikki Chole:

Begin by placing a layer of Lapetu Chole on a plate.

Add the crispy tikkis on top and sprinkle with Tikki Chaat Masala.

Drizzle green chutney and sauth chutney over the tikkis, then generously pour the sweetened curd.

Layer with more chutneys, crushed papdi, Tikki Chaat Masala, onion slices, ginger juliennes, green chilli juliennes, and pomegranate seeds.

Mouthwatering Tikki Chole is now ready to be savoured.

 

This delightful combination of Lapetu Chole and crispy Potato Tikkis, elevated with tangy chutneys, flavorful masalas, and refreshing curd, is a treat that will tantalise your taste buds with every bite. Enjoy the explosion of flavours and textures in this classic Indian street food delight!