Crispy Aloo Tikki with Chole ChaatVeg
Satisfy your street food cravings with this Chatpata Chole Tikki Chaat recipe! This dish features crispy, golden-brown aloo tikkis topped with a spiced, savory chickpea curry. It's perfectly balanced with a drizzle of tangy sweet chutney, spicy green chutney, creamy curd, and a sprinkle of chaat masala. Garnished with fresh coriander and pomegranate seeds, this homemade chaat is an explosion of textures and flavors that will transport you straight to your favorite street stall.
Ingredients
For the Chole Masala:
2 tbsp Oil
1 tsp Cumin Seeds
1 piece Onion (pureed)
1 tsp Ginger-Garlic Paste
2 piece Tomatoes (puréed)
1 tsp Turmeric Powder
2 tsp Coriander Powder
2 tsp Chole Masala
1 tsp Red Chilli Powder
1 tsp Garam masala Powder (Hot Spices)
1 tsp Dry Mango Powder
2 tsp Salt
1 cup Cooked Chickpeas
1 cup Water
For garnishing Coriander Leaves (chopped)
For the Aloo Tikki:
5 piece Potato (boiled & mashed)
2 tbsp Rice Flour
1 tsp Red Chilli Powder
1 tsp Chaat Masala
1 tsp Black Pepper Powder
2 tsp Salt
2 tbsp Coriander Leaves (chopped)
2 piece Green Chilli (chopped)
as needed Oil
For Assembling:
Curd (whipped)
Sweet Chutney
Spicy Green Chutney
Chaat Masala
Black Salt
1 tsp Roasted Cumin Powder
Red Chilli Powder
Pomegranate Seeds
Coriander Leaves (chopped)
Instructions
Step 1— Prepare the Chole Masala
1
Heat oil in a pan and add cumin seeds.
2
Once they crackle, add onion puree and ginger garlic paste. Sauté for a couple of minutes.
3
Add tomato puree and cook for another two minutes.
4
Add spices: turmeric, coriander powder, chole masala, red chilli powder, garam masala, dry mango powder, and salt.
5
Sauté for two minutes until the oil separates from the gravy.
6
Stir in boiled chickpeas and water.
7
Cover and simmer for five minutes. Finish with fresh coriander leaves.
Step 2— Prepare and Fry the Aloo Tikki
1
In a bowl, combine boiled and mashed potatoes with rice flour, red chilli powder, chaat masala, black pepper powder, salt, chopped coriander, and chopped green chillies.
2
Grease your palms with oil to prevent sticking and shape the mixture into medium-sized tikkis.
3
Heat oil in a pan and pan-fry the tikkis on medium heat until both sides are golden brown and crispy.
Step 3— Assemble the Chaat
1
Plate a portion of the prepared chole.
2
Place two hot, crispy tikkis on top of the chickpeas.
3
Add more chole over the tikkis.
4
Top with beaten curd, sweet chutney, and spicy green chutney.
5
Sprinkle with chaat masala, black salt, roasted cumin powder, and a pinch of red chilli powder.
6
Garnish with pomegranate seeds and fresh coriander leaves.
