Tikki Chole Chaat: The Ultimate Indian Street Food! I टिक्की छोले चाट I Pankaj Bhadouria

Описание: Tikki Chole Chaat: The Ultimate Indian Street Food! I टिक्की छोले चाट I Pankaj Bhadouria

Get ready to enjoy some street food at home today! I have shared with you the recipe of Delhi Style Tikki Chole Chaat today.
Just like Mumbai has its Ragda Pattice where aloo tikki is served over white matar, similarly, Delhi has its Tikki chole where aloo tikki is served over spicy chole.
These chole are made without any onion or garlic and are a Jain recipe!
Along with the tikki Chole, I have also shared the 2 chutneys that are served over the tikki chole- the green chutney and the saunth chutney that is made with amchur or dry mango powder.
So do try out the Delhi Style Tikki Chole Chaat at home and let me know how you enjoyed this street food.


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Recipe :

Tikki Chole Chaat
Preparation time: 20-mins
Cooking time: 40 hour
Serves: 3-4 people

Ingredients:
For Chole:
250g chickpeas
Salt to taste
2 black cardamom
2 bay leaves
3 cloves
¼ tsp baking soda
3-4 green chilies
2” ginger
2 tbsp ghee
½ tsp cumin seeds
1 tsp coriander seeds
1/4 tsp asafetida
1 tsp black salt
1 tsp hot chili powder
2 tsp Kashmiri red chili powder
2 tsp coriander powder
1 tsp garam masala
½ cup tamarind pulp
2” Ginger juliennes
½ tsp kasuri methi
Chopped coriander

For Aloo Tikki:
7-8 boiled potatoes
Salt to taste
4 tbsp corn flour
Ghee to fry

For Green chutney:
½ cup mint
½ cup coriander leaves
1” ginger
2-3 green chilies
Salt to taste
2 tbsp lemon juice
½ tsp black salt

Amchur Chutney:
50g amchur
500ml water
300g jaggery
Salt to taste
½ tsp black salt
1 tbsp roasted cumin powder
1 tsp ginger powder
½ tsp fennel powder
1 tbsp Kashmiri chilli powder
2 tbsp magaz
2 tbsp raisins
To Serve: onion juliennes, ginger juliennes & chopped coriander

Method:
Wash the chickpeas & soak then in water overnight or for 8-10 hours.
Discard the water & add the soaked chickpeas into a pressure cooker along with salt, whole spices, baking soda & water.
Pressure cooker the chickpeas for 6-7 more whistles over medium flame.
Pound the ginger & chilli to make a coarse paste.
Heat a Pan and add the ghee.
Add the cumin seeds and allow to splutter, add the asafoetida & the ginger chilli paste, and saute till fragrant.
Add the cooked chickpeas, powdered spices & tamarind water, stir well & cook over high flame for 7-8 minutes.
Adjust salt if required & add ginger, kasuri methi & fresh coriander, stir well.

FOR TIKKI:
Pass the hot boiled potatoes through a sieve to get a fine mash.
Add salt & corn flour and knead to a smooth dough.
Divide the dough into 8 equal parts and shape into round tikkis.
Heat a tawa and add ghee.
Place the tikkis in moderately hot ghee & fry them over medium flame until they turn light golden brown from both the sides.
Remove the tikkis. Then using a potato masher, press the tikkis to flatten them and then refry the tikkis over medium low flame until they turn golden brown & crisp from both the sides. Remove.

For Green Chutney:
In a mixer jar add all the ingredients of the chutney & grind it into a fine paste, your green chutney is ready.

For Saunth Chuteny:
Add the dry mango powder & water a pot and mix well to make a lumo free paste.
Add all the remaining ingredients, stir & cook over high flame until the jaggery melts & bring the chutney to a boil.
Let it simmer for 15 mins.
Remove from heat and cool completely.

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