Chole-Aloo Tikki Chaat (Chickpea & Potato Pattie Chaat)

Blogging Marathon# 47: Week 1/ Day 1

Theme: North Indian Starters

Dish: Chole-Aloo Tikki Chaat

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.

[wpurp-searchable-recipe]Chole-Aloo Tikki Chaat (Chickpea & Potato Pattie Chaat)For Aloo Tikkis:: Potatoes – medium, boiled, peeled and mashed, Green Peas, Nigella seeds, Cumin seeds, Green Chilies – finely chopped, Cilantro – finely chopped, Corn Starch, Salt, For Chole/ Spicy Chickpea sauce:: Chickpeas – cooked or 1 15oz., can, drained and rinsed, Onion – small, finely chopped, Green Chili – slit, Ground Coriander, Ground Cumin, Red Chili powder – (add more to taste), Amchur powder, Garam Masala, Tomato Puree – (or use 1 ripe chopped tomato), Salt & Pepper, To Serve:: Sev – as needed, Date-Tamarind Chutney – as needed, Green Chutney, Whisked Yogurt – 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.; [/wpurp-searchable-recipe]

Chole-Aloo Tikki Chaat (Chickpea & Potato Pattie Chaat)

Author: Pavani

Print Pin Rate

Prep Time: 45 mins

Cook Time: 45 mins

Course: Appetizer

Cuisine: north indian

Servings: 4 Servings

Ingredients

1x2x3x

For Chole/ Spicy Chickpea sauce:

• 2 tsp Oil
• 1 Small Onion, finely chopped
• 1~2 Green Chili, slit
• 1 tsp Ground Coriander
• 1 tsp Ground Cumin
• 1 tsp Red Chili powder (add more to taste)
• 1 tsp Amchur powder
• ½ tsp Garam Masala
• 2 tbsp Tomato Puree or use 1 ripe chopped tomato
• 1 15 oz. can of Cooked Chickpeas, can, drained and rinsed (2 cups)
• To taste Salt & Pepper

For Aloo Tikkis:

• 2 tsp Oil, plus more for cooking the tikki
• ½ cup Nigella seeds
• 1 tsp Cumin seeds
• 2~3 Green Chilies, finely chopped
• 2 Medium Potatoes, boiled, peeled and mashed
• ½ cup Green Peas
• 2 tbsp Cilantro, finely chopped
• 1 tbsp Corn Starch
• To taste Salt

Other Ingredients:

• As needed Sev
• As needed Date-Tamarind Chutney
• As needed Green Chutney
• As needed Whisked Yogurt
• As needed Red Onion, finely chopped

Instructions

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.

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.