Name: Aaloo tikki chole chaat recipe by Deepika Chauhan at BetterButter
Prep time: 60 min
Total time: 60 min
Yield: 3
Ingredients: For chole:; Chickpeas- 2 cups, boiled; Onion - 1 medium sized, chopped finely; Ginger-garlic paste -1 teaspoon; Tomato puree - 2 cup; Asafoetida- 1/4 teaspoon; Red chilli powder - 1 teaspoon; Cumin seeds - 1 teaspoon; Coriander powder- 1 and 1/2 teaspoon; Salt to taste; For tikki:; Potato - 3 medium sized, boiled, peeled and mashed; Chaat Masala - 1 teaspoon; 1/2 bowl bread crumbs; Red chilli powder- 1/2 teaspoon; Amchur powder- 1/2 teaspoon; Coriander powder- 1/2 teaspoon; Cumin powder- 1/2 teaspoon; Cornflour 2 teaspoon; Oil for shaloow frying; Other Accompaniment:; Green chutney -; Tamarind chutney; Chopped onion - 2 tablespoon; Chopped coriander leaves; Chaat masala - as required; Lemon juice as per taste; Curd; Masala sing- 2 teaspoon; 1/4 cup pomegranate

Ingredients Serving: 3

For chole:
Chickpeas- 2 cups, boiled
Onion - 1 medium sized, chopped finely
Ginger-garlic paste -1 teaspoon
Tomato puree - 2 cup
Asafoetida- 1/4 teaspoon
Red chilli powder - 1 teaspoon
Cumin seeds - 1 teaspoon
Coriander powder- 1 and 1/2 teaspoon
Salt to taste
For tikki:
Potato - 3 medium sized, boiled, peeled and mashed
Chaat Masala - 1 teaspoon
1/2 bowl bread crumbs
Red chilli powder- 1/2 teaspoon
Amchur powder- 1/2 teaspoon
Coriander powder- 1/2 teaspoon
Cumin powder- 1/2 teaspoon
Cornflour 2 teaspoon
Oil for shaloow frying
Other Accompaniment:
Green chutney -
Tamarind chutney
Chopped onion - 2 tablespoon
Chopped coriander leaves
Chaat masala - as required
Lemon juice as per taste
Curd
Masala sing- 2 teaspoon
1/4 cup pomegranate
Tikhi bundi- 2 teaspoon

Instructions

Place a pan on medium heat. Add oil in it, then add the garlic-ginger paste and saute. Then add chopped onion and saute, now add the tomato puree in it and cook for while.
Next, add salt, chilli powder, cumin powder, coriander powder and mix it well.
Now add the boiled chickpeas in it and add 1 cup of water. Cook it by closing the lid of the pan and add coriander leaves as well.
Let it simmer for 10 minutes or until it's of thick consistency. The chole is ready to be served.
Take the boiled and mashed potato in bowl. Add bread crumbs and corn flour in it. Then add cumin powder, coriander powder, chat masalo, salt, chilli powder and mix it well.
Make patties from it and coat it with some cornflour and shallow fry it. Let it brown on both side of the tikkis and transfer on an absorbent paper.
Now shift the tikki on a serving plate and pour the prepared chole on top of the tikki. Drizzle some yogurt on it and pour green chutney and tamarind chutney on it.
Sprinkle chaat masala on it. Drizzle the tikhi bundi and masala sing on it. Now sprinkle coriander leaves and pomegranate and chopped onion. (If you want, you can add lime juice as well.)
Garnish with sev and serve it.

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