Chole Aloo Tikki Chaat
Chole Aloo Tikki chaat is a very popular chaat or street food from North India. Chole is chickpea curry, aloo means potato and tikki means cutlets. It is also called chole tikki chaat sometimes. Aloo tikki is made from boiled and mashed potatoes with an addition of spices and shallow fried or deep fried.
Chole and Aloo tikki served together topped with yogurt, chutneys, onion and nylon sev.
Measurement: 1 Cup = 180 ml
Serves: 4
Ingredients:
For Chole:
- Kabuli chana (chickpeas) – 1 cup
- Onion (chopped) – 1 medium
- Ripe tomatoes – 3 medium
- Cumin seeds – 1/4 tsp
- Ginger garlic paste – 1 tsp
- Garam masala – 1/2 to 3/4 tsp
- Coriander powder – 1 tsp
- Cumin powder – 1/4 tsp
- Turmeric powder – 1/4 tsp
- Kashmiri mirchi powder – 1/3 tsp
- Chilly powder – 1/3 tsp
- Baking soda – a pinch
- Oil – 1 tbsp
- Sugar – 1/4 tsp
- Salt to taste
For Aloo Tikki:
- Potatoes – 5 to 6 medium
- Maida – 1 tbsp
- Turmeric powder – 1/4 tsp
- Chilly powder – 1/4 tsp
- Ginger (grated) – 1/2 tsp
- Amchur – 1/2 tsp
- Salt to taste
- Corn flour – 4 tbsp for coating
- Oil – for shallow frying
- You may add onion, coriander leaves or boiled fresh peas to it to suit your taste.
For Serving:
- Beaten yogurt – 6 tbsp
- Dates and tamarind chutney – 6 tbsp
- Green chutney – 4 tbsp
- Onion (chopped) – 1 medium
- Nylon sev – 1/2 cup
- Coriander leaves (chopped) – for garnishing
- Chaat masala – 1 tsp
- Lemon wedges – 4
Procedure:
For Chole:
- Wash and soak kabuli chana for at least 8 hrs.
- Pressure cook with salt and baking soda till 5 whistles or till done.
- Blanch tomatoes, let them cool. Peel and puree them. Keep aside.
- Heat oil in a thick bottomed pan, add cumin seeds.
- Add onion, fry till golden brown.
- Add ginger garlic paste and stir fry for 10 seconds.
- Add dry spice powders and stir fry for 10 seconds.
- Add tomato puree and cook for a min.
- Add boiled kabuli chana, salt, sugar and 2 cups of water or as per your requirement.
- Bring it to boil and simmer for 4 to 5 min.
- Chole is ready.
In the meanwhile, prepare for tikkis too.
For Aloo Tikki:
- Wash and boil / pressure cook potatoes till 4 to 5 whistles.
- Let them cool.
- Grate the potatoes.
- Take a mixing bowl and combine all the ingredients except corn flour and oil. Don’t mash it completely.
- Divide the mixture into 8 balls of equal size.
- Flatten the balls and coat them lightly with corn flour.
- Heat a frying pan and pour little oil over it. Place the tikkis.
- Shallow fry on both the sides till golden brown. (flame should me medium)
- Tikkis are ready.
For Serving:
- In a plate, place 2 tikkis.
- Pour chole over it.
- Pour both the chutneys and yogurt.
- Sprinkle onion, nylon sev, chaat masala and lemon juice.
- Garnish with coriander leaves.
- Serve immediately.
If you are looking out for a recipe to be served with kulcha or puri, then you may have a look at this variant of chole.
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