Back
Aloo Tikki Chole Chaat
Recipe by Depinder Chhibber
Try Depinder Chhibber's Aloo Tikki Chole Chaat today!
- Steps
- Ingredients
Ingredients
Aloo Tikki
Pea Filling
Masala Chole (Chickpeas Curry)
Green Chutney
Sweet Chutney
Masala
Yoghurt Sauce
Select All
Steps
- For the Aloo Tikki, grate the cooled potatoes into a bowl. Remove 1 tablespoon and set aside in a bowl for the pea filling.
- Add the remaining ingredients and stir well to combine. Set aside.
- For the Pea filling, add ghee to a frypan on medium heat. Add the asafoetida and cumin seeds and let them sizzle for 30 seconds.
- Add the ginger and chilli, stirring, then add peas. Add a pinch of salt, spices and cook for approximately 5 minutes.
- Adjust the seasoning with lime juice and sugar. Cook for a further 5 minutes and add a splash of water if the mixture starts to stick to the pan. Add the mashed potatoes and fresh coriander until combined. Set aside.
- When ready to cook the aloo tikki, with wet palms (to avoid the mixture sticking) take 2 tablespoons of the potato mixture. Flatten out in your palm and create a divot in the centre. Add 1 heaped teaspoon of pea filling and pinch the edges together to encase the filling completely. Roll into a smooth ball, then gently flatten out to a disc that is 7-8cm in diameter.
- In a hot frypan, add enough ghee to cover 1cm of the base of the pan. When the ghee is hot, add 3 tikki and cook approximately 10 minutes, until brown and crispy around the edges. Repeat with remaining tikki.
- For the Chole, in a saucepan add the drained chickpeas, bicarb soda, bay leaf, black cardamon and salt with enough water to cover the chickpeas. Cook for 5-10 minutes on high heat until the chickpeas soften. Drain the water and keep the chickpeas aside.
- In a frypan on a medium-high heat, add ghee. When melted add the cumin seeds and allow to sizzle. Add the asafoetida, ginger and chillies and cook for 2-3 minutes until starting to brown.
- Add the ground spices and stir for 30-60 seconds, deglazing with water to prevent the spices from burning and becoming bitter. Cook for 1 minute.
- Add chickpeas with tamarind puree and ½ cup of water. Cover and cook the mixture for at least 15-20 minutes, stirring occasionally -the consistency of the chickpeas should not be too runny. Season to taste and balance with jaggery- the mixture should be spicy and tangy.
- Lastly, remove the bay leaf and cardamom pod, then add kasoori methi and coriander. Set aside in a bowl.
- For the Green Chutney, add all the ingredients into a bullet blender with salt and blitz together. Adjust seasoning and set aside.
- For the Sweet Chutney, in a dry frypan, lightly toast the cumin until fragrant. Set 2 teaspoons aside. Place 1 teaspoon in a saucepan with the remaining ingredients and a pinch of salt. Cook on a medium heat for 5-7 minutes, until a glossy and pourable consistency. Adjust the seasoning and set aside in a serving jug.
- For the Masala, mix all the ingredients together in a bowl with and set aside.
- For the Yoghurt Sauce, in a bowl add all the ingredients and a pinch of salt. Whisk together to form a smooth yoghurt sauce. Add 1 - 2 tablespoon of water to loosen if required. Set aside
- To serve the chaat, place 3 aloo tikkis in each bowl and crunch roughly with your hands, sprinkle a generous amount of the masala on top. Spoon 3-4 tablespoons of chole on top, followed by yoghurt sauce, green chutney and sweet chutney. Serve warm.
