Aloo Tikki Chole Chaat Recipe
Aloo Tikki Chole Chaat is one of the most popular street foods from northern India. This is a very tasty street food made with potato, chick peas and spices. Potato is made as a patty and with cooked channa and chutneys, makes it a
Servings: 4 People
Calories: 324kcal
Equipment
- Pressure Cooker
- bowl
- microwave
- plate
- Tawa/Pan
- spatula
Ingredients
To make around 12-14 Aloo tikkis
- 2 Potatoes
- 1 Sweet potato
- 2 Carrot
- 1 Green chili minced finely
- ½ teaspoon Red chili powder
- ½ teaspoon Dhania jeera powder
- ¼ teaspoon Garam masala
- ½ teaspoon Chaat masala optional
- 2 tablespoon Corn flour
- to taste Salt
- 2 tablespoon Cilantro finely chopped
- to shallow fry the tikkis Oil
To make the chole
- ¾ cup Chole/white garbanzo beans soaked overnight
- 1 large Onion chopped finely
- 1 cup Tomatoes chopped finely
- 2 Green chilies
- 1 teaspoon Cumin seeds
- 1 teaspoon Red chili powder
- 1 ½ tablespoon Channa masala
- ½ teaspoon Garam masala
- ½ teaspoon Turmeric powder
- 1 teaspoon Ginger garlic paste – 1 tsp
- to taste Salt
- 2 tablespoon Oil
- to garnish Cilantro
To make the chaat
- Aloo tikki
- Chole masala
- 1 Red onion finely chopped
- Tamarind chutney
- Green chutney
- to garnish Cilantro
- to garnish Sev optional
- to serve Lemon wedges optional
Instructions
To make the Aloo tikki
- Boil the potatoes, sweet potato and the carrot and mash it up well using a potato masher. I cook the potatoes and the carrot in the microwave and then mash them. Make sure that the cooked vegetables are dry and not have too much moisture.
- Add all the other ingredients mentioned for the aloo tikki (except the oil) and mix well. Form smooth dough with the mixture.
- Divide the mixture into 12 or 14 equal size balls and then flatten it between your palms to make the tikki shape. You could grease your palms to make a smooth tikki.
- Heat a tawa pan and grease it with about a tablespoon of oil. Now shallow fry the formed tikkis and cook it evenly on both sides until golden brown. Repeat for all the shaped tikkis and drain them on a paper towel lined dish. Keep it warm until ready to assemble.
To make the chole
- Soak the chole overnight and then pressure cook it in enough water along with the ginger garlic paste and salt. Cook it well until the beans are very soft.
- In a sauté pan, heat about 2 tablespoon of oil and add the cumin seeds. When the seeds crackle add the chopped onions and green chilies. Sauté until translucent.
- Now add the chopped tomatoes and cook for 5 mins. Then add all the dry masala powders – turmeric powder, red chili powder, garam masala and channa masala and fry. Also add the salt at this stage. Be watchful when adding salt, since we already cooked the beans with salt in it. Fry the mixture until the oil floats to the top and the masala is aromatic.
- Now add the cooked beans and adjust the consistency of the gravy by adding enough water. Boil the chole masala and then simmer it for about 15-20 minutes. Garnish with cilantro.
To assemble the chaat
- In a shallow bowl, add about 2 ladles of chole. Now place 2 or 3 aloo tikkis on top of the chole.
- Sprinkle chopped red onions on top and then drizzle the tamarind chutney and green chutney over it. Garnish it with cilantro and sev and serve!
Nutrition
Calories: 324kcal | Carbohydrates: 56g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 192mg | Potassium: 1045mg | Fiber: 11g | Sugar: 11g | Vitamin A: 13676IU | Vitamin C: 39mg | Calcium: 85mg | Iron: 3mg