Chaat Tikki (Chole Tikki Chaat)

Street style delicious meal of spiced chickpeas served with potato patties, tamarind chutney and green chutney. It is garnished with sev, pomegrante arils, onions and coriander leaves.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time25

Cook Time35

Total Time1

Servings4

AuthorSwasthi

Ingredients (1 cup = 240ml )

To make chole

1¼ cup chole (chana/ dry chickpeas)
1 tablespoon ghee
1 bay leaf
1 black cardamom
1 inch ginger grated or minced
1 tablespoon garlic minced or pressed
1 green chili chopped
¾ teaspoon red chili powder
1 teaspoon garam masala
1 tablespoon coriander powder
¾ teaspoon roasted cumin powder
¾ teaspoon fennel seeds (crushed coarsely or fennel powder)
½ teaspoon sea salt (adjust to taste)
¾ teaspoon black salt
1 tablespoon tamarind paste (or use sweet tamarind chutney)
1 tablespoon jaggery (omit to use chutney)
1 tablespoon kasuri methi
2 tablespoons coriander leaves chopped

To make tikki

1 pound (450 grams) potatoes (like Russet or Yukon gold)
½ cup bread crumbs or powdered poha (or use 2 tablespoons corn starch & ¼ cup bread crumbs)
¾ teaspoon garam masala (omit if you don’t like)
1 teaspoon chaat masala
½ to ¾ teaspoon salt
1 green chili chopped or ½ teaspoon red chili flakes
¾ to 1 tablespoon ginger (grated or 1 teaspoon paste)
2 tablespoons coriander leaves
2 to 3 tablespoons ghee or oil

To Assemble

½ cup onions fine chopped
½ cup coriander leaves
¾ cup tamarind chutney
½ cup coriander chutney or green chutney
¼ cup grated radish or use sev
1 teaspoon chaat masala (optional)

How to make the recipe

Rinse chickpeas well thrice and soak them in 4 cups of water overnight. Later drain the water and rinse them.

Cook chickpeas/chole

Heat ghee or oil in the instant pot / pressure cooker. Add bay leaf, black cardamom, ginger garlic and green chili. Saute for a minute and add the soaked chickpeas, red chili powder, garam masala, coriander powder, cumin powder, crushed fennel and salt.
Pour water and mix well. Cover and pressure cook for 18 mins. When the pressure drops, open the lid and transfer ¼ cup chickpeas to a small bowl. Mash them very well until smooth or grind them in a grinder with little water. Add back to the chickpeas.
Add tamarind paste & jaggery or tamarind chutney and black salt. If your pot is too dry, add little water. Mix and simmer for 3 to 4 mins until you have a thick masala. Add kasuri methi and coriander leaves. Taste test and adjust salt, garam masala and tamarind.

Make the tikkis

Boil potatoes in 3 to 4 cups water, until fork tender, not mushy. It should take about 20 mins, depending on the size. I pressure cooked mine (medium sized) in a 3 qt Instant pot for 10 mins. The timings may vary depending on the size of your potatoes.
Cool down, peel and grate them to a bowl. Add garam masala, chaat masala, salt, green chili, ginger, coriander leaves and half of the bread crumbs or poha powder. Mix well. If the mixture is still too soft and wet, add the remaining bread crumbs.
Mix well and taste test to adjust the spices. Divide the mixture to 8 portions and roll to balls. Place them on a parchment paper, placed over the kitchen counter. Flatten them slightly to make thick or thin patties. I made mine thin (about 3 inches).
Heat 2 tablespoon oil in a non stick pan. Place the tikkis and fry on a medium high heat, until golden. Turn them to the other side. If your pan is dry, add more oil and fry until crisp. Remove to a wired rack. (Takes about 5 mins on each side). You may fry them in batches.

Assemble Chaat Tikki

Mix the chole well and divide among 4 serving plates. Place 2 tikkis (each serving) over the chickpeas. (you can also do it vice versa, like the street style)
Pour 1 to 2 tablespoons tamarind chutney and 1 to 2 tablespoon green chutney all over the chole and the tikki. Top with onions, coriander leaves, grated radish or sev. Sprinkle with chaat masala. Serve Chaat Tikki immediately.

NUTRITION (estimation only)