Chole Tikki- Chaat

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Chole is an all-time party menu for us made with Garbanzo beans also known as Kabuli-chana in India. They are cooked in aromatic Indian spices and can be served with the variety of sides. Here I have prepared 'Chole Tikki- Chaat' which is a plate of prepared chole served with potato Tikki ( patty) and drizzled with tamarind and Green chutney a soul-warming dish for me in this cold month. 

Chole Tikki- Chaat
Nutritional Value

 Two main ingredients of this dish in which Garbanzo beans are rich in iron and protein and have various other vitamins in it whereas potatoes are pure carbohydrates. Here I have made 7 tikkis with four medium size potatoes.

Garbanzo beans 1 cup- 240 kcal
Potato patty- 100 kcal each patty

Each plate is approx- 230 kcal per plate

* Calories count is based on my cooking.

Ingredients
For Chole
  • 1 and a half cups boiled Garbanzo beans
  • 1- Large red onion
  • 5- pods of garlic
  • 1-inch ginger
  • 2 bay leaves
  • 2 tomato
  • 1 small cinnamon stick
  • 2 green cardamom
  • 1 clove
  • 2 green chilies (optional)
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon salt (adjust to taste)
  • 1 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • 1 and a half tablespoons of oil (any kind)
    For Potato Tikki
  • 4  boiled and mashed potato
  • 1  small onion chopped
  • 1/4  cup chopped coriander
  • 1 teaspoon Red chili powder
  • 1 teaspoon amchur powder
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 3 tablespoons gram flour
  • 1/2cups coarse sooji to coat the tikki before frying
  • 1/2 cup oil for shallow frying tikki
Method

For Chole
  • Take a wok and heat one and half tablespoons oil in it add the bay leaves, cinnamon stick, green cardamom, and clove. once they start to splutter add the chopped onion and fry it well till it turns brown now add the grounded spices (coriander, turmeric, chili, garam masala) with ginger, garlic fry for two minutes and then add chopped tomatoes and salt let them cook in medium flame for five minutes. 
  •  I use less oil so it's hard to see the old oozing out technique from the frying spices but in five minutes they will certainly cook add 1/4 cup of water in between cover and cook again for five minutes.
  • Now add the boiled chole mix it well with the spices and let it cook for 10 minutes in low flame 
For Tikki

  • Mash, the boiled potatoes add the dry spices (amchur, chili, salt) add chopped onion and gram flour and mix all well
  • Now make small patties of the mixture and roll it over the coarse sooji and set aside
  • Heat three tablespoons oil in a pan I used cast iron skillet as heavier pans are best for shallow frying.
  • Add the tikkis one by one leaving enough room to toss them properly, cook on low flame for four minutes on each side, do check in between if you have a lighter pan.

Assembling

         Take a bowl and place chole on it now add Tikki over it and drizzle whatever topping you like, I have served this with green coriander chutney and mint chutney with some sev namkeen, diced onion and pomegranate seeds on top. Enjoy! 


for chole preparation


For tikki preparation

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