Street-Style Chole Pattice Recipe — Introduction

 

Hello, I am Ajay Chopra and today I will tell you about my Street-Style Chole Pattice Recipe. I first had this snack in Bombay at a small shop that sold a special version — it was crisp outside, spicy inside and the stuffing surprised me. That day I knew I had to make my own Street-Style Chole Pattice Recipe at home.

When I first cooked this Street-Style Chole Pattice Recipe, I soaked the chickpeas overnight as I always do for good chole. The mix of chutney, fried chickpeas and a soft potato patty made me smile. I want you to feel that same joy when you make this Street-Style Chole Pattice Recipe.

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Ingredients of Street-Style Chole Pattice

 

Portion / Servings: 3-4 pax

Preparation time: 4-5 hrs

Cooking time: 90 mins

 

For green chutney:

• Coriander leaves 1 cup
• Mint leaves ½ cup
• Green chilli 2 pcs
• Ginger 1 inch
• Garlic 5-6 pcs
• Salt ½ tsp
• Roasted jeera powder 1 tsp
• Water as required

For cooking chole:

• Soaked chole 2 cups
• Cinnamon 1 inch
• Bay leaf 2 pcs
• Onion sliced 1 pc
• Water as required
• Salt 1 tsp
• Turmeric powder ½ tsp
• Oil 2 tbsp
• Jeera 1 tsp
• Green chutney (prepared)
• Boiled chole (from above)
• Chole stock (reserved)
• Potato boiled 1 pc
• Jaggery 1 tbsp
• Tamarind pulp 2 tbsp
• Salt as required

For boiling chana dal:

• Chana dal soaked ½ cup
• Water as required
• Salt ½ tsp
• Turmeric powder ½ tsp

For pattice stuffing:

• Cooked chana dal
• Onion chopped 1 pc
• Ginger chopped ½ inch
• Green chilli chopped 1 tsp
• Coriander chopped 1 tbsp
• Salt ½ tsp
• Red chilli powder ½ tsp
• Amchur powder 1 tsp

For pattice (outer):

• Potato boiled 3-4 pcs
• Poha washed & soaked 1 cup
• Bread crumbs 4 tbsp
• Roasted jeera powder ½ tsp
• Oil for shallow frying

For sirke wale pyaaz (pickled onions):

• Onion sliced 2 pcs
• Salt as required
• Red chilli powder ½ tsp
• Ginger chopped 1 kg
• Vinegar 2-3 cups

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Instructions of Street-Style Chole Pattice

 

Step 1: Boil the Chole

Pressure-cook the soaked chole with cinnamon, bay leaves, sliced onion, salt, turmeric, and water until they turn soft and mash easily. Once cooked, strain and separate the chole from the stock. Keep both aside for later use.

 

Step 2: Prepare the Green Chutney

Blend coriander, mint, green chillies, ginger, garlic, salt, roasted cumin, and water into a smooth chutney. Reserve a portion of this chutney for garnishing during assembly.

 

Step 3: Cook the Green Chole

Heat oil in a pan and add cumin. Once it crackles, add the green chutney and cook it until the raw aroma disappears and it thickens slightly. Add the boiled chole and a little of the reserved stock. Mash a boiled potato directly into the pan to give a smooth body to the gravy. Add jaggery and tamarind pulp to balance the flavours. Adjust salt and let the mixture simmer until semi-dry, aromatic, and chatpata. Set aside to cool slightly.

 

Step 4: Cook the Chana Dal & Make the Stuffing

Boil the soaked chana dal until tender but not mushy. Strain and transfer to a bowl. Add chopped onion, chopped ginger, chopped green chilli, chopped coriander, salt, red chilli powder, and amchur. Mix to form a coarse, flavour-packed stuffing. Keep this aside to fill inside the tikkis.

 

Step 5: Prepare the Pattice Mixture

Mash boiled potatoes in a bowl. Add soaked poha, breadcrumbs, roasted cumin, chopped onions, ginger, green chillies, coriander, salt, red chilli powder, and amchur. Combine gently without overmixing. The mixture should be soft but hold shape easily.

 

Step 6: Stuff and Shape the Tikkis

Take a portion of the potato mixture and flatten it on your palm. Add a spoonful of the chana dal stuffing in the centre and seal it well, ensuring the mixture is enclosed fully. Shape into round, slightly flat patties.

 

Step 7: Coat and Shallow Fry

Roll each stuffed tikki in breadcrumbs for an even coating. Heat oil in a pan and shallow fry the patties on medium heat until crisp and golden on both sides. Remove and keep on absorbent paper.

 

Step 8: Prepare the Pickled Onions

Mix sliced onions with salt and red chilli powder. Add chopped ginger and pour just enough vinegar to coat the onions evenly. They should be lightly covered, not floating. Let the mixture rest so the onions turn pink and develop a sharp, tangy flavour.

 

Step 9: Assemble the Chole Pattice

Place two hot tikkis on a plate. Spoon the prepared green chole generously over them. Add a little of the boiled chana dal on top. Finish with pickled onions and a drizzle of the reserved green chutney.

 

Step 10: Serve

Serve immediately to enjoy the crisp tikki, spicy chole, tangy toppings, and fresh chutney all together.

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Street-Style Chole Pattice Recipe — About the Recipe

 

This Street-Style Chole Pattice Recipe is a Sindhi-style snack I love. In my version I use a bright coriander-mint chutney that I partly roast in oil to get deeper flavor. I also add a little jaggery and tamarind pulp to the chole mix for a rounded sweet-sour taste. All these small details come from the way I remember eating it on the streets of Bombay.

For the filling, I use a lightly cooked chana dal so the texture stays a bit firm and gives a pleasant bite inside the patty. The patty shell is potato based and I press in the filling carefully so every bite has both the crunchy outside and the tangy-chutney inside. This is what makes my Street-Style Chole Pattice Recipe special and very tasty.

I often make a little extra chutney and save some to finish the dish at the end. That final spoon of chutney on top lifts the whole plate — it is a small trick I always use when I cook my Street-Style Chole Pattice Recipe.

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Street-Style Chole Pattice Recipe — Cooking Tips

 

• Soak the chickpeas overnight for best results — this helps when you make the chole for the Street-Style Chole Pattice Recipe.
• Grate the potatoes fine and make the potato mix slightly dry — the patty will hold its shape better for the Street-Style Chole Pattice Recipe.
• Make the green chutney smooth and then lightly roast a portion of it in hot oil to deepen the flavor before adding to the chole — I always do this for my Street-Style Chole Pattice Recipe.
• Keep some chutney aside to drizzle on top when serving — it makes the final presentation of the Street-Style Chole Pattice Recipe bright and tasty.
• When stuffing, press the filling with your thumb so each patty has a good amount of filling — this ensures the Street-Style Chole Pattice Recipe has flavor in every bite.

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Street-Style Chole Pattice Recipe — Pairing Guide

 

The best pairing for my Street-Style Chole Pattice Recipe is a simple tangy onion salad. I slice onions thin, add a pinch of salt, red chili powder and a splash of vinegar — let it sit to mellow. The sharp onion goes very well with the soft patty and spicy chole.

Serve the Street-Style Chole Pattice Recipe with a hot cup of chai or a cold buttermilk. Both drinks cut the spice and make the snack feel complete. If you want more, add crisp fried sev or a little chopped coriander on top.

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Street-Style Chole Pattice Recipe — Frequently Asked Questions

 

1. What is the Street-Style Chole Pattice Recipe?

The Street-Style Chole Pattice Recipe is a street snack where a spiced chole mix is stuffed into a potato-based patty. It is served with chutney and tangy onions. It is crispy outside and soft inside.

 

2. How do I prepare the chole for the Street-Style Chole Pattice Recipe?

For my Street-Style Chole Pattice Recipe, I soak the chickpeas overnight and then cook them with cinnamon, bay leaf, salt and a little turmeric. I finish them by roasting green chutney in oil with the chole so the flavor is deep and bold.

 

3. Can I make the Street-Style Chole Pattice Recipe ahead of time?

You can make the chole and chutney earlier, but for best texture make the patties and fry them just before serving. For my Street-Style Chole Pattice Recipe, I keep chutney aside and add it fresh when plating.

 

4. What filling texture works best for Street-Style Chole Pattice Recipe?

Use chana dal that is cooked but still a bit firm for the Street-Style Chole Pattice Recipe. It should not be fully mushy — a slight bite makes the stuffing pleasant inside the patty shell.

 

5. How should I shape the patties for Street-Style Chole Pattice Recipe?

You can make round tikki shapes or a heart shape like the shops in Bombay. For my Street-Style Chole Pattice Recipe, I make a ball, flatten it, place stuffing and seal gently before coating with bread crumbs.

 

6. Is the Street-Style Chole Pattice Recipe spicy?

It can be adjusted. My Street-Style Chole Pattice Recipe has a lively spice level, but you can reduce green chilies or red chili powder to make it milder.

 

7. Can I bake instead of frying for the Street-Style Chole Pattice Recipe?

Yes, you can brush the patties with oil and bake them. They will be less oily but still tasty. I prefer shallow frying for the classic finish of my Street-Style Chole Pattice Recipe.

 

8. What chutneys go with the Street-Style Chole Pattice Recipe?

A fresh coriander-mint chutney and a tamarind chutney both work well. In my Street-Style Chole Pattice Recipe, I use a green chutney that I roast lightly for depth and keep some raw for freshness on top.

 

9. How long does the Street-Style Chole Pattice Recipe keep?

If stored separately, the chole and patties keep in the fridge for a day. For best taste, assemble and eat the Street-Style Chole Pattice Recipe soon after frying.

 

10. Can I make the Street-Style Chole Pattice Recipe for a party?

Yes. For a party, make the chole and chutney ahead, shape the patties and fry just before serving. That way your Street-Style Chole Pattice Recipe stays crisp and fresh for guests.

 

Enjoy making this street favourite — I hope my notes from Bombay and my small tips help you make a great Street-Style Chole Pattice Recipe at home. See you soon!

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