Chole-Aloo Tikki Chaat (Chickpea & Potato Pattie Chaat)

Recipe by Cook's Hideout

Blogging Marathon# 47: Week 1/ Day 1 Theme: North Indian Starters Dish: Chole-Aloo Tikki Chaat We are starting our last marathon for this year and my theme for this week is 'North Indian Starters'. Starters/ Appetizers are not really my forte because most of Indian starters are deep fried and I try to stay away from deep frying. When I saw this theme, I knew this will give me a chance to research on North Indian starters that I can add to my repertoire. Valli hinted that we can made Chaats under this theme, so for the first day I...

Ingredients

• 2 potatoes (- medium, boiled, peeled and mashed)
• ½ cup Green Peas
• ½ tsp seeds (Nigella)
• 1 tsp Cumin seeds
• 2 ~ 3 Chilies (Green - finely chopped)
• 2 tbsps cilantro (- finely chopped)
• 1 tbsp corn starch
• to taste Salt
• 2 cups chickpeas (- cooked or 1 15oz., can, drained and rinsed)
• 1 onion (- small, finely chopped)
• 1 ~ 2 Green Chili (- slit)
• 1 tsp coriander (Ground)
• 1 tsp cumin (Ground)
• 1 tsp chili powder (Red - (add more to taste))
• 1 tsp Amchur (powder)
• ½ tsp Garam Masala
• 2 tbsp tomato (Puree - (or use 1 ripe chopped tomato))
• to taste Salt Pepper (&)
• sev (- as needed)
• Date Tamarind chutney (- - as needed)
• Green Chutney (- as needed)
• yogurt (Whisked - as needed)
• red onion (- finely chopped, as needed)

Method

1. To make Chole: Heat 2tsp oil in a pan, add the onions and cook for 2~3 minutes or until translucent. Add the ground cumin, ground coriander, chili powder, amchur powder, garam masala and ½cup of water. Mix well and cook for 1~2 minutes.
2. Next add the tomato puree and cook for 2~3 minutes, stirring frequently.
3. Add the cooked chickpeas, salt and pepper; mix well and cook for 4~5 minutes, while lightly mashing the chickpeas with a potato masher. Set aside until ready to serve.
4. To make Aloo patties: Heat 2tsp oil in a pan, add nigella and cumin seeds, once the seeds start to splutter, add the green chilies and cook for a few minutes.
5. In a mixing bowl, combine mashed potatoes, green peas, cilantro, corn starch, salt and the tempering. Mix well and divide the mixture into 8 equal portions. Roll each portion into a round tikki and flatten it slightly.
6. Heat a little oil on a nonstick tawa and cook the tikkis until lightly browned on both sides, about 2~3 minutes per side.
7. To Serve: Place 2 tikkis in a serving bowl, top it with some chole, sev, green chutney and tamarind chutney. Serve immediately.

View the recipe instructions at Cook's Hideout