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Tuesday, April 23, 2013

Chhole Tikki

Makes: 6 tikkis (Serves: 2-3)


For Chhole:
1 cup chickpeas (kabuli)
1/2 medium-sized potato (cut into small chunks)
2 tsp ginger-garlic paste
1/2 cup chopped tomato
1/2 cup chopped onion
2 tsp chopped coriander
1/2 cup tamarind chutney
1 tbsp oil (for chhole)
1 tsp coriander powder
1/2 tsp red chilly powder
1/4 tsp garam masala
1/4 tsp turmeric powder
Salt to taste

For Tikkis:
3 boiled potatoes
1/2 cup fresh breadcrumbs
1 tsp chopped ginger-garlic
1/2 tsp chopped green chillies
Salt to taste
Pinch of turmeric powder

Oil for shallow-frying tikkis 

Sev, for serving (I love using aloo bhujiya sev)


For Chhole:
- Soak chickpeas overnight and pressure-cook for 3-4 whistles.
- Drain water out of it and keep chickpeas as well as water separately.
- Heat oil in kadai and add chopped onions, saute it for a while.
- Add ginger-garlic paste and tomatoes and again cook it till tomatoes are soft and tender.
- Add boiled chickpeas, potato chunks and chutney along with all masala. 
- Add some water (kept aside before) and cover with a lid and cook it for around 5-6 mins. 

For Tikkis:
- Mash boiled potatoes and add all the ingredients in it.
- Mix well and divide the mixture into 6 portions.
- Take each one of them and shape it round.
- Heat oil in pan and shallow fry all the tikkis (3 tikkis at once)
- Take it out on kitchen towel once both the sides are crisp and golden brown.

Take a deep plate/bowl and place 2 tikkis in it. Pour chhole gravy over it. Optionally, you can add coriander-mint chutney while serving. Sprinkle sev of your choice and chopped coriander leaves on top and serve hot. 

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