chole tikki chaat recipe | aloo tikki chole | Punjabi chole tikki chaat | Indian street food chole tikki chaat |
by Tarla Dalal
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chole tikki chaat recipe | aloo tikki chole | Punjabi chole tikki chaat | Indian street food chole tikki chaat | with 35 amazing images.
chole tikki chaat also called aloo tikki chole is a popular Indian street food. Here, we show you how to make the potato and peas tikkis for Punjabi chole tikki chaat perked up with flavourful nigella seeds and spices, and the recipe for chole too. Also pay special attention to arranging this preparation, with curd, chutneys and fresh, crispy sev!
A lip-smacking chaat that is loved all over India, and now globally too, the chole tikki chaat is most enjoyed at roadside stalls, but is definitely more satisfying when you make it at home for your family or for a party.
Notes and tips on aloo tikki chole. 1. To make the Chole for the Chole Tikki Chaat, we first have to soak the kabuli chana. For that, wash the kabuli chana thoroughly under running water. Once washed, place them in a deep bowl. Cover them with enough water. We have taken approximately ¾ cup of chickpeas as they will double on size once they are soaked and cooked. Cover the bowl with a plate and keep aside to soak for at least 8 hours or overnight. This is a very important step as this not only helps in cooking the chickpeas faster but also helps in cooking them evenly. 2. If you want the chickpeas to go soft, you can add a pinch of baking soda while pressure cooking so that the chickpeas cook properly. But remember you do not want the chickpeas to go mushy. 3. Wait for the pressure to drop naturally before opening it. If you open it in a haste, the chickpeas will not have cooked properly. 4. Make sure that your pan is really hot so that you get a nice crust on your tikkis.
Learn to make chole tikki chaat recipe | aloo tikki chole | Punjabi chole tikki chaat | Indian street food chole tikki chaat | with detailed step by step photos and video below.
For the chole- Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the coriander-cumin seeds powder, chilli powder, dried mango powder, garam masala and ½ cup of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the tomato ketchup, kabuli chana, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while lightly mashing it with a potato masher once in between. Keep aside.
For the potato and green pea tikkis- Heat the oil in a broad non-stick pan and add the cumin seeds and nigella seeds.
- When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds.
- Transfer the tempering into a deep bowl, add all the remaining ingredients and mix well.
- Divide the mixture into 8 equal portions and roll each portion into a 50 mm. (2”) diameter round flat tikki.
- Heat a non-stick tava (griddle), grease it with a little oil, place the tikkis on it and cook on a medium flame, using a little oil till they turn golden brown in colour from both the sides. Keep aside.
How to proceed to serve chole tikki chaat- Just before serving, reheat the chole and divide it into 4 equal portions. Keep aside.
- Place 2 tikkis on a serving plate and spread 1 portion of the chole evenly over it.
- Spread 2 tbsp curds, 1½ tsp green chutney and 1 tbsp sweet chutney evenly over it.
- Finally sprinkle 2 tsp of sev evenly over it.
- Repeat steps 2 to 4 to make 3 more plates of chole tikki chaat.
- Serve the chole tikki chaat immediately.
Chole Tikki Chaat video by Tarla Dalal
Chole Tikki Chaat recipe with step by step photos
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If you like this chole tikki chaat recipe | aloo tikki chole | Punjabi chole tikki chaat | Indian street food chole tikki chaat | you can try out other Chaat recipes like:
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To make the Chole for the Chole Tikki Chaat, we first have to soak the kabuli chana. For that, wash the kabuli chana thoroughly under running water. Once washed, place them in a deep bowl. Cover them with enough water. We have taken approximately ¾ cup of chickpeas as they will double on size once they are soaked and cooked.Cover the bowl with a plate and keep aside to soak for at least 8 hours or overnight. This is a very important step as this not only helps in cooking the chickpeas faster but also helps in cooking them evenly. If you don’t have enough time, you can use the quick soaking method. In this method boil the chickpeas for 5 minutes. Turn off the heat and cover the chickpeas and let them soak in the hot water for 2-3 hours.
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Drain and rinse the soaked chickpeas.
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Put the soaked chickpeas in the pressure cooker. Alternately, you can even boil them but that can take upto 45 to 60 minutes.
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Add enough water and salt and pressure cook for 3 whistles. If you want the chickpeas to go soft, you can add a pinch of baking soda while pressure cooking so that the chickpeas cook properly. But remember you do not want the chickpeas to go mushy.
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Wait for the pressure to drop naturally before opening it. If you open it in a haste, the chickpeas will not have cooked properly. If they chickpeas are still undercooked, you can boil them till they are cooked. Drain the chickpeas using a strainer. Keep aside.
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Heat the oil in a deep non-stick pan.
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Now, add the onions.
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Mix well and sauté on a medium flame for 1 to 2 minutes till the onions are translucent but not brown.
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Now, add the masalas. First add the coriander-cumin seeds powder. This is really easily made by dry roasting the coriander and cumin seeds and then grinding them.
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Then add the chilli powder for spice. This is a spicy chole recipe so if if you want, you can reduce the chilli powder.
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Also add the dried mango powder or Amchur. This will give a nice tangy taste to the Chole Tikki Chaat.
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Add the garam masala.
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Mix well and cook for 30 seconds till the masalas are roasted.
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Now add ½ cup of water to the masalas. This will give some gravy to the Chole Tikki Chaat.
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Mix well and cook on a medium flame for 1 minute, while stirring occasionally.
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Add the tomato ketchup for a slight sweetness. We have used tomato ketchup as it is instant but if you want you can use tomato pulp and cook it properly, then add the chana.
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With it, add the kabuli chana we boiled earlier.
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Add some salt.
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And finally, add freshly ground black pepper.
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Mix well and cook on a medium flame for 2 to 3 minutes, while lightly mashing it with a potato masher once in between. Keep aside.
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Heat the oil in a broad non-stick pan and add the cumin seeds.
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Also add the nigella seeds. These are also known as “kalonji” or onion seeds. They provide a very unique taste to any dish they are added to.
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When the seeds crackle, add the green chillies for spice.
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Mix well and sauté on a medium flame for a few seconds.
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Transfer this tempering into a deep bowl, big enough for all the ingredients.
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Now add the remaining ingredients. First add the boiled, peeled and cubed potatoes. You can pressure cook the potatoes or boil them in a microwave.
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Add the boiled green peas as well.
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Add the coriander as well. Fresh coriander gives freshness to the tikkis.
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Now, add the cornflour. This will help bind the mixture well.
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Now, add amchur powder for a tangy taste.
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Also, add the salt.
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Mash the mixture with a potato masher till coarse.
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Mix well with your hands till all the ingredients are well combined.
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Divide the mixture into 8 equal portions.
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Place a portion of the mixture in your hands and shape it into a 50 mm. (2”) diameter round flat tikki.
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Repeat the same with the remaining portions and keep aside.
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Heat a non-stick tava (griddle) and grease it with a about 1 tbsp oil. We are going to pan fry them in a little oil bit you can even deep fry them. Make sure that your pan is really hot so that you get a nice crust on your tikkis.
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Place the tikkis, one by one, on it and cook on a medium flame on one side.
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Brush about 1 tbsp oil on the top of the tikkis.
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Turn the tikkis over and cook till they turn golden brown in colour from both the sides. Keep aside.
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Just before serving, reheat the chole. Place 2 tikkis on a serving plate.
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Divide the chole into 4 equal portions and spread 1 portion of the chole evenly over the tikkis.
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Spread 2 tbsp curds over the chole. This will give a certain coolness to the Chole Tikki Chaat.
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Also spread 1½ tsp green chutney. You can buy readymade green chutney or make green chutney at home.
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Also add 1 tbsp sweet chutney evenly over it. You can easily make sweet chutney at home.
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Finally sprinkle 2 tsp of sev evenly over chole tikki chaat | aloo tikki chole | Punjabi chole tikki chaat | Indian street food chole tikki chaat |
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Repeat steps 2 to 7 to make 3 more plates of Chole Tikki Chaat.
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Serve the chole tikki chaat | aloo tikki chole | Punjabi chole tikki chaat | Indian street food chole tikki chaat | immediately.
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Nutrient values (Abbrv) per serving
| Energy | 425 cal |
| Protein | 12.9 g |
| Carbohydrates | 54.5 g |
| Fiber | 15.6 g |
| Fat | 17 g |
| Cholesterol | 4.8 mg |
| Sodium | 104 mg |
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