• Preeti Vaswani

CHATPATI CHOLEY ALOO TIKKI - CHAAT

Choley Aloo-tikki chat is a popular north Indian street food perked up with flavourful mint chutney/green chutney and tamarind chutney topped with raw crunchy onion and spicy sev. Aloo tikki is a potato cutlet or a pattie made with boiled potato and spices.It has a crispy outer layer and is soft from inside. Choley is a spicy curry from the northern part of India. The duo of aloo tiki and choley is an irresistible lip smacking snack. It can also make a perfect weekend evening snack or a fulfilling dinner.


Cuisine : Indian

Course : Appetizer, Snack

Prep time : 20 min

Cook time : 40 min

Servings : 8


Ingredients


For choley

  • 2 Cups white chickpeas

  • 2 Big onions

  • 1 Cup tomato puree

  • 1 Tbsp ginger garlic paste

  • 3 Green chili chopped

  • 1 1/2 Tbsp salt

  • 1 Tsp Anar dana powder

  • 1 Tsp cumin powder

  • 1/2 Tsp garam masala

  • 1/2 Tsp turmeric powder

  • 1/2 Tsp red chili powder

  • 1/2 Tsp raw mango powder

  • 1 Tsp coriander powder

  • 1/2 Tbsp Priya tamarind paste

  • 4-5 cloves

  • 4-5 peppercorns

  • 2 Small bay leaf

  • 1 inch cinnamon stick

  • 1 Green cardamom

  • 1 Black cardamom


For tikki


  • 4 big potatoes

  • 1 Tbsp salt

  • 1 Tbsp coriander leaves chopped

  • 1 Tsp red chili powder

  • 1 Tsp garam masala

  • 1 Tsp raw mango powder

  • 1/2 Tsp cumin powder

  • 1 Tsp green chili chopped

  • 2 Tbsp cornflour


For garnish


  • Laung sev

  • Pomegranate seed

  • Mint chutney

  • Tamarind chutney

  • Chopped onion

  • Fresh coriander leaves

  • Fresh mint leaves


Instrustions


To make choley


1. Soak the chickpeas in water for 8 to 10 hours or until they swell up.


2. After soaking , put the chickpeas in pressure cooker add water and salt and cook till the chickpeas become soft and keep it aside.

3. In a kadai , heat oil and add whole masala i.e. peppercorns, cloves, bay leaf, cardamom green and black, cinnamon stick and saute for a minute. Add ginger -garlic paste and chopped green chilies.Saute for a minute till the raw smell of garlic goes away. To this add chopped onion.


4. Saute the onion till it turns brown then add all the dry masalas i.e. anar dana powder, cumin powder, garam masala, turmeric powder, red chili powder, raw mango powder, coriander powder. Add tomato puree. mix well and let it cook for 5 to 7 minutes. Switch off the flame and let it cool for a while and then grind it to a smooth paste.




5. Transfer this smooth paste to the same kadai kept on low flame, add boiled chickpeas and stir well so that all masala coats it well and add a tablespoon of tomato ketchup as well. Add water to desired consistency, simmer for around 15 minutes. Check the salt and other spices and adjust as per your liking. Before switching off the flame add tamarind paste to give final taste to choley.



To make tikki


1. Boil , peel and mash the potatoes. Add all the ingredients.