We are starting our last marathon for this year and my theme for this week is ‘North Indian Starters’. Starters/ Appetizers are not really my forte because most of Indian starters are deep fried and I try to stay away from deep frying. When I saw this theme, I knew this will give me a chance to research on North Indian starters that I can add to my repertoire.
Valli hinted that we can made Chaats under this theme, so for the first day I have a very filling and delicious Chole-Aloo Tikki Chaat. I think this can be served as a first course for a simple North Indian meal.
Recipe is from Tarla Dalal’s site. Delicious potato-pea patties are served with spicy and tangy chickpea gravy, then topped with crunchy sev and yummy mint & tamarind chutnies. This is a dish with lots of textures and flavors. A must try for all chaat lovers.
The dish is a little time consuming, so preparing the chutnies and cooking chickpeas and potatoes before hand makes it less stressful on the day of making it.
2cupsChickpeas- cooked or 1 15oz., can, drained and rinsed
1Onion- small, finely chopped
1 ~ 2Green Chili- slit
1tspChili powderRed - (add more to taste)
2tbspTomatoPuree - (or use 1 ripe chopped tomato)
to tasteSalt Pepper&
Sev- as needed
Date Tamarind Chutney- - as needed
Green Chutney- as needed
YogurtWhisked - as needed
Red Onion- finely chopped, as needed
To make Chole: Heat 2tsp oil in a pan, add the onions and cook for 2~3 minutes or until translucent. Add the ground cumin, ground coriander, chili powder, amchur powder, garam masala and ½cup of water. Mix well and cook for 1~2 minutes.
Next add the tomato puree and cook for 2~3 minutes, stirring frequently.
Add the cooked chickpeas, salt and pepper; mix well and cook for 4~5 minutes, while lightly mashing the chickpeas with a potato masher. Set aside until ready to serve.
To make Aloo patties: Heat 2tsp oil in a pan, add nigella and cumin seeds, once the seeds start to splutter, add the green chilies and cook for a few minutes.
In a mixing bowl, combine mashed potatoes, green peas, cilantro, corn starch, salt and the tempering. Mix well and divide the mixture into 8 equal portions. Roll each portion into a round tikki and flatten it slightly.
Heat a little oil on a nonstick tawa and cook the tikkis until lightly browned on both sides, about 2~3 minutes per side.
To Serve: Place 2 tikkis in a serving bowl, top it with some chole, sev, green chutney and tamarind chutney. Serve immediately.