Ingredients

• Ingredients for Chana Masala

• 1 cup Kabuli Chana (White Chickpeas)

• 1 teaspoon Cumin (Jeera) seeds

• 1 inch Ginger , grated

• 1 Tomato , pureed

• 1 Bay leaf (tej patta)

• Cooking oil

• Spice Mix

• 1 teaspoon Turmeric powder (Haldi)

• 1 tablespoon Amchur (Dry Mango Powder)

• 1 tablespoons Garam masala powder

• 1 tablespoons Coriander (Dhania) Powder

• 1/2 teaspoon Pomegranate powder

• 1/2 teaspoon Kashmiri red chilli powder

• 1 teaspoon Black pepper powder

• 1 teaspoon Black Salt (Kala Namak)

• Main Ingredients to Make Chole Tikki Chaat

• 1 cup Green Chutney (Coriander & Mint)

• 1 cup Sweet Chutney (Date & Tamarind)

• 3 Onions , finely chopped

• 2 Green Chillies , finely chopped

• 2 sprig Coriander (Dhania) Leaves , finely chopped

• 2 tablespoon Sev , for garnishing and crunch

• Ingredients to make the aloo tikkis

• 1 cup Green peas (Matar) , steamed

• 3 Potatoes (Aloo) , boiled and peeled

• 2 Sweet Potatoes , boiled and peeled

• 1 teaspoon Ginger , grated

• 2 Green Chillies , finely chopped

• 1 Onion , finely chopped

• 2 tablespoons Green Chutney (Coriander & Mint)

• 1 tablespoon Corn flour

• 3/4 cup Bread crumbs

• Cooking oil , for greasing

• Salt , to taste

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Cooking Directions

• To begin making the Chole Aloo Tikki Chaat Recipe,we will first soak the Chola completely immersed in water for about 8 to 10 hours. After the soaking period, cook the Chola along salt and with its soaked water, adding additional water if required. Cook until it is soft and tender.

• You will know it's cooked right, when you press the Chola between your fingers it will mash easily. Keep the cooked Chola aside.

• Heat oil in a large heavy-bottomed pan. Add the cumin, ginger and bay leaves and stir-fry for a few seconds till you can smell the aromas coming through. Stir in the tomato puree and the spice ingredients and saute until the color changes to a dark brown color. The anardhana powder, along with the black pepper and the dry mango powder will help in getting the desired brown color for the chana masala.

• Once browned, add in the cooked chickpeas into the masala and stir all the masala well into the chickpeas so that it coats it well. Check the salt and spice levels and adjust to suit your taste. Cover the pan, turn the heat to low and simmer for 20 to 30 minutes until the Chola gets well coated with the masala and looks brown as well.

• Cover the pan, turn the heat to low and simmer the Chola Masala for about 30 minutes until the Chola gets well coated with the masala and has attained an outer brown coating. Give the masala a final taste. Keep it aside.

• To make the Aloo Tikkis 

• In a food processor, add in both the boiled regular potatoes and sweet potatoes, the steamed green peas, a teaspoon of grated ginger, two roughly chopped green chillies, a large finely chopped onion, two tablespoons of green chutney, some salt to taste and finally a tablespoon of corn flour binding.

• Cover the food processor and blend until the potatoes are coarsely mashed and all the ingredients come together. Open the processor and give the mixture a stir halfway through so the ingredients come together and blend again

• Transfer the potato dough into a bowl so we can begin to shape them into kebabs or tikkis

• Grease your fingers with a little oil and shape the potato dough into bite size tikkis or large lemon size balls, dust them in breadcrumbs and place them on the baking tray. Proceed the similar way with the remaining dough

• Preheat the oven to 200 C.

• You can also shape the dough in the form of a cylinder like the kebabs, dust them in breadcrumbs and insert them into a skewer and grill them. Place the tikkis in an oven and bake for 15 minutes until lightly browned and crisp.

• After about 15 minutes, remove the tikkis from the oven. Notice the light browning from the top. The tikkis will not brown too much as they have no oil in them.  If you want it to be crisper then you can drizzle some oil on top before they go into the oven.

• To Assemble the Aloo Tikki Chaat

• Place the aloo tikkis in a platter. Add some hot chola masala on top of the hot tikkis. Sprinkle some green chillies, some finely chopped onions, add a spoon of green mint chutney over each of the tikkis, then some date tamarind chutney over it.

• To Serve the Chole Aloo Tikki Chaat sprinkle some more onions, some chopped coriander leaves and finally some sev and serve as an evening snack or even  weeknight dinner with family and friends.