Ingredients
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.
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