Chole Tikki Chaat

• Produce

  • 2 tsp Chilli, powder
  • 2 tsp Chillies, green
  • 1 tbsp Coriander
  • 1/2 cup Green peas
  • 2 tsp Mango, dried
  • 1/2 cup Onions
  • 1 cup Potato cubes

• Refrigerated

  • 8 tbsp Whisked fresh curds

• Condiments

  • 6 tsp Chutney, green
  • 4 tbsp Chutney, sweet
  • 2 tbsp Tomato ketchup

• Baking & Spices

  • 1 tbsp Cornflour
  • 1/4 tsp Garam masala
  • 2 Salt

• Oils & Vinegars

  • 1 2/3 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tbsp Coriander-cumin seeds
  • 1 tsp Cumin seeds
  • 1/2 tsp Nigella seeds

• Other

  • 2 cups Soaked and cooked kabuli chana (white chick peas
  • 8 tsp Nylon sev
  • oil for greasing and cooking

Found on tarladalal.com

Description

Ingredients

• 2 cups soaked and cooked kabuli chana (white chick peas)
• 1 tbsp oil
• 1/2 cup finely chopped onions
• 1 tbsp coriander-cumin seeds (dhania-jeera) powder
• 2 tsp chilli powder
• 1 tsp dried mango powder (amchur)
• 1/4 tsp garam masala
• 2 tbsp tomato ketchup
• salt and to taste
• 1 cup boiled and peeled potato cubes
• 1/2 cup boiled green peas
• 2 tsp oil
• 1 tsp cumin seeds (jeera)
• 1/2 tsp nigella seeds (kalonji)
• 2 tsp finely chopped green chillies
• 1 tbsp finely chopped coriander (dhania)
• 1 tbsp cornflour
• salt to taste
• 1 tsp dried mango powder (amchur)
• oil for greasing and cooking
• 8 tbsp whisked fresh curds (dahi)
• 6 tsp green chutney
• 4 tbsp sweet chutney
• 8 tsp nylon sev

Directions

• For the choleHeat 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 tikkisHeat 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 proceedJust 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.Serve immediately.