Chole tikki

Preparation time: 60 mins | Cooking time: 45 mins

Chole tikki are flavourful potato patties smothered with a sauce made with chick peas. It is then garnished with sweet and spicy chutneys, sev, onions and fresh coriander leaves. Chole tikki, sometimes called aloo tikki chaat, is a street favorite in Mumbai.

Ingredients
For the chole
Chick peas (kabuli chana)-1 1/2cups
Onions(chopped)-2
Ginger-garlic paste-1tsp
Coriander-cumin seed powder-1tbsp
Chilli powder-2tsp
Garam masala-1tsp
Turmeric powder-1/4tsp
Tomato (chopped)-1
Oil-2tbsp
Salt to taste

For the Tikkies
Potatoes-1/2kg
Bread crumbs-1/2cup
Garam masala-1/2tsp
Cumin powder-1/4tsp
Coriander powder-1/4tsp
Corn flour (Adjust acc to requirement)-1tbsp
Oil for frying
Salt to taste

Method
For the chole
Wash and soak the channa overnight. Cook it until done in a pressure cooker. Heat oil in a pan add chopped onions and saute until light brown in colour. Add the ginger-garlic paste and saute for another 2 minutes. Now add all the dry masalas and saute until they lose their raw smell. At this stage add the tomatoes and cook until everything blends well.

Add the cooked channa to this mixture and cook for about 5 to 10 minutes. Additional water may be added to get desired consistency.

For the tikkies
Cook potatoes till tender, peel and mash well. Mix in garam masala, cumin powder, coriander powder, salt to taste, corn flour, bread crumbs and combine well. Adjust the corn flour as per requirement as it helps in holding the shape of the tikkies while frying. Make a small lemon sized balls and press them down. Shape them into round or oval shape (about 1 cm thick round or oval tikkies).

Heat tawa/griddle and place tikkies on it. Add about 1 tsp of oil for each tikkies and fry them on medium to low heat on both the sides till they turn golden brown. Repeat till you have cooked all the tikkies and place them in a kitchen towels to remove excess oil. Alternatively you can also bake the tikkies till they turn gold and crisp on both the sides.



To serve
Place 2 to 3 tikkies in a serving dish. Garnish with coriander chutney or mint chutney, tamarind chutney, sev, chopped onions and coriander leaves.

I've not used the chutney's instead replaced them with youghurt, ketchup and sprinkled a little chaat masala.