Are you craving some delicious and authentic Delhi street food? Look no further than Chole Tikki Chaat! This dish is made with crispy potato patties, chickpeas, chutneys, and spices. It's the perfect snack or meal for a day. In this video, we'll show you how to make Chole Tikki Chaat at home. It's a simple recipe, but the results are amazing. So gather your ingredients and let's get cooking!
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How To Cook Chole Tikki Chaat | Delhi Street Food | Chef Ajay Chopra
Tikki chole
Portions serving: 5-6 pax
Preparation time: 15 mins
Cooking time: 40 mins
Calories: 523 cal per portion
Ingredients
Aloo Tikki:
Potato boiled 4 pcs
Roasted powder 1 tsp
Black salt 1 tsp
Cornflour 2 tbsp
Ghee 4 tbsp
Lapetu Chole:
Chickpeas soaked 1 ½ cups
Water as required
Cloves 4-5 pcs
Black cardamom 2 pcs
Tea powder 1 tbsp
Salt 1 tsp
Ghee ½ cup
Salt ½ tsp
Kashmiri chilli powder ½ tsp
Roasted jeera powder 1 tsp
Yellow chilli powder ½ tsp
Amchur powder ½ tsp
Chana masala powder 1 tsp
Ginger juliennes 1 tbsp
Coriander chopped 1 tbsp
Sweeten Curd:
Curd 1 ½ cup
Sugar 1 tbsp
Black salt ½ tsp
Tikki chaat masala:
Black salt 1 tsp
Yellow chilli powder 1 tsp
Roasted jeera powder 1 tsp
Coriander powder 1 tbsp
Amchoor powder 1 tsp
Topping:
Sauth chutney ¼ cup
Green mint chutney ½ cup
Papdi 8-10 pcs
Onion sliced ½ cup
Ginger julienne 1 tbsp
Green chilli juliennes 1 tbsp
Pomegranate seeds ¼ cup
Method:
For Lapetu chole:
Begin by preparing a muslin cloth pouch and filling it with cloves, black cardamom, and tea powder. Tie the pouch securely.
In a pressure cooker, combine soaked chickpeas, water, the spice pouch, and salt. Pressure cook the mixture for 1 whistle on high flame, followed by 4-5 whistles on medium-low flame.
After cooking, strain the chickpeas, discard the spice pouch, and reserve the stock.
Transfer the chickpeas to a pan and season with salt, Kashmiri chilli powder, roasted chilli powder, amchur powder, chana masala powder, and ginger juliennes. Mix the spices thoroughly.
Heat ghee in a separate pan until hot, then pour it over the chickpea mixture. Add some of the reserved chickpea stock and mix well.
Cook the mixture on low flame for 2-3 minutes or until it gets dries, occasionally mashing some chickpeas with a spoon.
Finally, incorporate chopped coriander to the dish.
Lapetu Chole is now ready to be served.
Potato Tikki Recipe:
Grate boiled potatoes into a bowl and add black salt, roasted jeera powder, and cornflour. Gently mix the ingredients.
Shape portions of the mixture into tikki shapes.
Heat ghee in a pan over medium-low flame.
Shallow fry the tikkis until they turn golden brown and crispy.
The potato tikkis are now ready to be served.
Sweetened Curd Recipe:
Whisk thick curd in a bowl and add powdered sugar and black salt.
Mix well to prepare sweetened curd.
Set it aside.
Tikki Chaat Masala:
Mix black salt, yellow chilli powder, roasted jeera powder, coriander powder, and amchur powder in a bowl.
Assembling Tikki Chole:
Begin by placing a layer of Lapetu Chole on a plate.
Add the crispy tikkis on top and sprinkle with Tikki Chaat Masala.
Drizzle green chutney and sauth chutney over the tikkis, then generously pour the sweetened curd.
Layer with more chutneys, crushed papdi, Tikki Chaat Masala, onion slices, ginger juliennes, green chilli juliennes, and pomegranate seeds.
Mouthwatering Tikki Chole is now ready to be savoured.
This delightful combination of Lapetu Chole and crispy Potato Tikkis, elevated with tangy chutneys, flavorful masalas, and refreshing curd, is a treat that will tantalise your taste buds with every bite. Enjoy the explosion of flavours and textures in this classic Indian street food delight!
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