Full written recipe of Tikki Chole
Prep time: 20-25 mins (8-10 hrs soaking)
Cooking time: 1 hour
Serves: 4-5 people
Chole
Ingredients:
CHICKPEA | काबुली चने 250 GRAMS
SALT | नमक TO TASTE
BLACK CARDAMOM | बड़ी इलायची 1 NO.
BAY LEAF | तेज पत्ता 2 NOS.
CLOVES | लौंग 4-5 NOS.
BAKING SODA | बेकिंग सोडा A LARGE PINCH
WATER | पानी AS REQUIRED (1 INCH ABOVE CHICKPEAS)
GREEN CHILLI | हरी मिर्च 2 NOS.
GINGER | अदरक 2 INCH
SALT | नमक A PINCH
GHEE | घी 2 TBSP
CUMIN SEEDS | जीरा A LARGE PINCH
ASAFOETIDA | हींग 1/4 TSP
SALT | नमक TO TASTE
BLACK SALT | काला नमक 1 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 2 TSP
YELLOW CHILLI POWDER | पीली मिर्च का पाउडर 2 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
GARAM MASALA | गरम मसाला 1 TSP
TAMARIND | इमली LEMON SIZED BALL (SOAKED)
GINGER | अदरक 1 INCH (JULIENNE)
ROASTED KASURI METHI POWDER | भुनी कसूरी मेथी का पाउडर A LARGE PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Wash the chickpeas & soak then in water overnight or for 8-10 hours.
Discard the water & add the soaked chickpeas into a pressure cooker along with salt, whole spices, baking soda & water.
Pressure cooker the chickpeas over high flame for the first whistle then cook for 4-5 more whistles over medium flame.
Switch off the flame & let the cooker depressurize naturally.
Make the ginger chilli paste by pounding them using a mortar pestle or a small mixer grinder.
Set a kadhai over high flame, add the ghee & let it get hot.
Further add cumin seeds, asafoetida & the paste, stir well & cook over high flame for a minute.
Add the cooked chickpeas followed by all the powdered spices & tamarind water, stir well & cook over high flame for 7-8 minutes.
Mash a few chickpeas while stirring, this will help the chole to thicken up, the final consistency should be semi-thick but pourable.
Lastly taste & adjust salt if required & add ginger, kasuri methi & fresh coriander, stir well.
Your delicious chole are ready.
Aloo Tikki
Ingredients:
POTATO | आलू 7-8 NOS. (BOILED)
SALT | नमक TO TASTE
CORN FLOUR | कॉर्न फ्लोर 3-4 TBSP
CORN FLOUR | कॉर्न फ्लोर AS REQUIRED
GHEE | घी 3 TBSP
Method:
Grate & add the boiled potatoes in a large bowl then add salt & gradually add corn flour.
For the perfect tikki make sure you are using pahadi / indori / chipsona variety of potatoes or else the tikkis won’t turn out to be crispy.
Mix well to combine & form a potato dough, the quantity of corn flour might vary depending on the quality of the potatoes, the mixture should not not be sticky it should just bind well.
Take a small portion from the mixture of about 80-90 grams & from it into a roundel, then slightly press it to form a thick tikki then dust a few pinches of corn flour on it to coat it slightly, shape all the tikkis similarly.
Set a large, flat pan over high flame & add ghee, let the ghee get moderately hot.
Place the tikkis & fry them over medium flame until they turn light golden brown from both the sides.
Then using a potato masher, mash the tikkis to form thick discs then fry the tikkis over medium low flame until they turn golden brown & crisp from both the sides.
Your super crispy aloo tikkis are ready.
Green chutney
Ingredients:
MINT | पुदीना 1 CUP
FRESH CORIANDER | हरा धनिया 1 CUP
GINGER | अदरक 1 INCH
GREEN
CHILLI | हरी मिर्च 2 NOS.
SALT | नमक TO TASTE
DRY MANGO POWDER | आमचूर पाउडर 1 TBSP
BLACK SALT | काला नमक ½ TSP
CUMIN POWDER | जीरा पाउडर ½ TSP
ICE CUBE | बर्फ
WATER | पानी AS REQUIRED
Method:
In a mixer jar add all the ingredients of the chutney & grind it into a fine paste, your green chutney is ready.
Amchur Chutney
Ingredients:
DRY MANGO POWDER | आमचूर पाउडर 75 GRAMS
WATER | पानी 750 ML (ADDED GRADUALLY)
JAGGERY | गुड़ 500 GRAMS
SALT | नमक TO TASTE
BLACK SALT | काला नमक 1 TSP
ROASTED CUMIN POWDER | भुने जीरे का पाउडर 1 TBSP
GINGER POWDER | सोंठ 1 TSP
BLACK PEPPER POWDER | काली मिर्च का पाउडर ¼ TSP
FENNEL POWDER | सौंफ का पाउडर ¼ TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
Method:
In a stock pot add the dry mango powder & gradually add the water while mixing it continuously to form a lump free mixture.
Then add all the remaining ingredients & switch on the flame.
Stir well & cook over high flame until the jaggery melts & bring the chutney to a boil.
Further lower the flame to medium & let it simmer for 15 mins.
Switch off the flame & let it cool down completely.
Amchur ki chutney is ready, you can store it in the fridge for a few months & freeze it to store it for a year.
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Intro 0:00
Green Chutney 1:27
Amchur Chutney 2:41
Chole 6:20
Tikki 9:49
Plating 14:44
Outro 16:02