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Chole Tikki

Ingredients

  • For The Chole
  • 1 cup soaked white chickpeas
  • 2 cloves
  • 1- inch cinnamon
  • 1 bay leaf
  • 4 peppercorns
  • 1 tbsp oil
  • 1/2 cup chopped onion
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 2 tsp chili powder
  • 2 tsp dried mango powder
  • 1 tsp garam masala
  • 1/2 cup tomato puree
  • 1/2 tsp pepper powder
  • 1/2 tsp salt
  • For The Tikkis
  • 1 1/2 cup boiled raw banana
  • 1/2 cup boiled green peas
  • 2 tsp oil
  • 1 tsp cumin seeds
  • 1/2 tsp nigella seeds
  • 2 tsp finely chopped green chillies
  • 1 tbsp finely chopped coriander
  • 1/2 tsp turmeric powder
  • 1 tbsp cornflour
  • 1/2 tsp salt
  • 1/4 cup cornflour to roll the tikkis
  • 1 tsp dried mango powder
  • 2 tsp oil for greasing and cooking
  • Other Ingredients
  • 1/2 cup whisked curd
  • 5 tsp green chutney
  • 5 tbsp sweet chutney
  • 2 tbsp chopped coriander
  • 2 tbsp chat masala
  • 1/2 cup chopped onion

Instructions

  1. For the chole
  2. Boil the chickpeas with salt, cloves, cinnamon, bay leaf and peppercorns till cooked
  3. Heat oil in a kadhai and add the onions and sauté for 1 to 2 minutes.
  4. Add the coriander-cumin powder, chilli powder, dried mango powder, garam masala and mix well.
  5. Add tomato puree, kabuli chana, salt, and pepper, mix well and cook for 2 to 3 minutes, add 1 1/2 cups water and lightly mash it with a potato masher once in between.
  6. Cook for 15 minutes or till the chickpeas is cooked. Keep aside.
  7. For the tikkis
  8. Heat oil in a pan and add the cumin seeds and nigella seeds.
  9. When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds.
  10. Transfer the tempering into a deep bowl, add all the remaining ingredients and mix well.
  11. Divide the mixture into 10 equal portions and roll round flat tikki.
  12. Heat a non-stick pan, grease it with a little oil, place the tikkis on it and cook till they turn golden brown in color from both the sides. Keep aside.
  13. How to proceed
  14. Place 2 tikkis on a serving plate and spread a portion of the chole evenly over it.
  15. Spread 2 tbsp curds, 1 tsp green chutney, and 1 tbsp sweet chutney.
  16. Add onion, coriander and a pinch of chat masala and serve.