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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...


34 serving

Total time

90 minutes


  • 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)


  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.
  8. View the recipe instructions at Cook's Hideout

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