A lip-smacking chaat that is loved all over India, and now globally as well. Chhole Tikki Chaat is enjoyed mostly at roadside stalls, bit us definitely worth it trying at home. You will love the preparation of this chaat with potato patties, chickpeas, chutneys, and fresh crispy sev.
Ingredients
For Patties (Tikki)
You can check out the recipe here: https://leapingwindow.wordpress.com/2018/07/30/veggie-burger/
For Chhole (Chickpeas)
Chhole (Chickpeas)-2 cups
Tomatoes-4 big sized
Onions-6-7
Green Chilies-4-5
Garlic-4-5 cloves
Chhole Masala-4-5 tablespoon
Salt- as per your taste
Red Chili Powder- as per your taste
Oil-4-5 tablespoon
For Coriander Chutney
Coriander leaves
Green Chilies
Curd
Salt
Red Chili Powder
Lemon Juice
Bikaji Bhujia (optional)
For Tamarind Chutney
Tamarind -1/2 cup
Jaggery-3/4th cup
Water-1 ½ cup
Salt
Red Chili Powder
Black Salt
Dry Mint Powder
Method:
For Chhole
- Soak chickpeas overnight.
- Boil chickpeas.
- Chop tomatoes, onions, and garlic and green chilies in a bowl.
- Blend the veggies in a mixer together and pour the mixture in a cooker or pan, cover the lid and let it get cooked for 10-12mins
- In a pan, heat oil, add chopped onions and sauté it till onions turn brownish in color
- Add the mixture of tomatoes, onions, and garlic to the onions.
- Add salt, red chili powder, chhole masala and mix it well.
- Cook the gravy for 10mins.
- Drain the boiled chickpeas to remove excess water.
- Add chickpeas to the gravy and mix it well.
- Garnish with coriander leaves.
- Chhole is ready!
- Chhole is a dish that you can have with rice/roti/kulcha/puri/bhature
For Coriander Chutney
- In a blender, mix coriander leaves, chopped green chilies, curd, and bhujia
- Blend it and if it’s thick add water
- Finally, add salt and red chili powder
- Blend once again, add lemon juice and stir well
For Tamarind Chutney
- In a pan, add seedless tamarind, jaggery, and water
- Cook the mixture until jaggery melts completely
- Add all the spices: salt, red chili powder, black salt, and dry mint powder
- Add more water and cook it for at least 15mins.
- Drain the chutney with a strainer and remove the lumps.
- Cook the chutney again for 10mins and if it’s thick you can add more water to it.
- This chutney can be used in various dishes, you can store the chutney in the freezer as well.
These both chutneys/sauces can be used in various dishes, you can store the chutneys in the freezer as well.
For Chaat
- In a bowl/plate, cut the tikkis/patties into two halves, add chhole over it.
- Add coriander and tamarind chutney
- Add chopped onions and sev or bhujia, if you like
- Garnish with coriander leaves
- Enjoy the chaat full of spices and sauces!