Description
Tikki Chaat, or Chole Tikki, is a vibrant North Indian street food featuring spicy chickpeas topped with crispy potato patties, tangy chutneys, and fresh garnishes. This flavorful dish delivers the perfect balance of sweet, spicy, tangy, and crunchy in every bite.
Ingredients
- Chole (Chickpeas): 1 1/4 cup dried chickpeas (soaked overnight)
- 1 tablespoon ghee or oil
- 1 Indian bay leaf
- 1 black cardamom
- 1 inch ginger, grated
- 1 tablespoon garlic, minced
- 1 green chili, finely chopped
- 3/4 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 tablespoon coriander powder
- 3/4 teaspoon roasted cumin powder
- 3/4 teaspoon fennel seeds, crushed
- 1/2 teaspoon sea salt (adjust to taste)
- 3/4 teaspoon black salt
- 1 tablespoon tamarind paste or sweet tamarind chutney
- 1 tablespoon jaggery (omit if using sweet chutney)
- 1 tablespoon kasuri methi
- 2 tablespoons coriander leaves, chopped
- 1 cup water (for pressure cooking)
- Tikkis: 1 pound (450 g) potatoes
- 1/2 cup bread crumbs or powdered poha
- 3/4 teaspoon garam masala (optional)
- 1 teaspoon chaat masala
- 1/2 to 3/4 teaspoon salt
- 1 green chili, finely chopped
- 3/4 to 1 tablespoon grated ginger
- 2 tablespoons coriander leaves, chopped
- 2 to 3 tablespoons ghee or oil (for frying)
- Assembly: 1/2 cup finely chopped onions
- 1/2 cup chopped coriander leaves
- 3/4 cup tamarind chutney
- 1/2 cup green chutney
- 1/4 cup grated radish or sev
- 1 teaspoon chaat masala (optional)
- 1/2 cup pomegranate arils (optional)
Instructions
- Rinse soaked chickpeas. Heat ghee or oil in a pressure cooker. Add bay leaf and black cardamom, then sauté ginger, garlic, and green chili for 1 minute.
- Add chickpeas, spices, and salt. Pour in 1 cup water and pressure cook for 18 minutes (or simmer until tender).
- Mash 1/4 cup cooked chickpeas and return to pot. Add tamarind paste, jaggery, and black salt. Simmer 3–4 minutes until thick. Stir in crushed kasuri methi and coriander leaves.
- Boil potatoes until fork tender. Cool, peel, and grate.
- Mix potatoes with spices, salt, chili, ginger, coriander, and bread crumbs. Shape into 8 patties.
- Pan-fry in oil on medium-high for about 5 minutes per side until golden and crisp.
- To assemble, divide hot chole among 4 plates. Top each with 2 tikkis.
- Drizzle tamarind and green chutneys. Add onions, coriander, radish or sev, pomegranate, and sprinkle chaat masala. Serve immediately.
Notes
- Mash a portion of chickpeas to naturally thicken the gravy.
- Add yogurt for a creamier variation.
- Tikkis can be air-fried at 350°F (180°C) for about 18 minutes.
- Use canned chickpeas (about 2 1/2 cups) for convenience.
- Assemble just before serving to maintain crisp texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate (2 tikkis with chole)
- Calories: 520
- Sugar: 14g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 10mg
