Tikki Chaat (Chole Tikki Chaat)

Ingredients

To make chole

• 1¼ cup chole (chana/ dry chickpeas)
• 1 tablespoon ghee
• 1 bay leaf
• 1 black cardamom
• 1 inch ginger grated or minced
• 1 tablespoon garlic minced or pressed
• 1 green chili chopped
• ¾ teaspoon red chili powder
• 1 teaspoon garam masala
• 1 tablespoon coriander powder
• ¾ teaspoon roasted cumin powder
• ¾ teaspoon fennel seeds (crushed coarsely or fennel powder)
• ½ teaspoon sea salt (adjust to taste)
• ¾ teaspoon black salt
• 1 tablespoon tamarind paste (or use sweet tamarind chutney)
• 1 tablespoon jaggery (omit to use chutney)
• 1 tablespoon kasuri methi
• 2 tablespoons coriander leaves chopped

To make tikki

• 1 pound (450 grams) potatoes (like Russet or Yukon gold)
• ½ cup bread crumbs or powdered poha (or use 2 tablespoons corn starch & ¼ cup bread crumbs)
• ¾ teaspoon garam masala (omit if you don’t like)
• 1 teaspoon chaat masala
• ½ to ¾ teaspoon salt
• 1 green chili chopped or ½ teaspoon red chili flakes
• ¾ to 1 tablespoon ginger (grated or 1 teaspoon paste)
• 2 tablespoons coriander leaves
• 2 to 3 tablespoons ghee or oil

To Assemble

• ½ cup onions fine chopped
• ½ cup coriander leaves
• ¾ cup tamarind chutney
• ½ cup coriander chutney or green chutney
• ¼ cup grated radish or use sev
• 1 teaspoon chaat masala (optional)

Steps

1. Rinse the chickpeas three times thoroughly, then soak overnight in 4 cups water. Drain and rinse again.

Cook chickpeas/chole

1. Warm ghee or oil in the Instant Pot or pressure cooker. Sauté bay leaf, black cardamom, ginger garlic, and green chili for a minute, then add the soaked chickpeas, red chili powder, garam masala, coriander powder, cumin powder, crushed fennel, and salt.
2. Pour in water and mix thoroughly. Cover and pressure-cook for 18 mins. When pressure has dropped, open the lid and transfer ¼ cup chickpeas into a small bowl. Mash until very smooth, or grind them in a grinder with a little water, then return to the chickpeas.
3. Add tamarind paste and jaggery, or tamarind chutney, plus black salt. If the pot is too dry, add a little water. Mix thoroughly and simmer for 3 to 4 mins to form a thick masala. Add kasuri methi and coriander leaves, then taste and adjust salt, garam masala, and tamarind.

Make the tikkis

1. Boil potatoes in 3 to 4 cups water until fork tender but not mushy, about 20 mins depending on size. In the reported preparation, medium-sized potatoes were pressure-cooked in a 3 qt Instant Pot for 10 mins. Timing can vary with potato size.
2. Cool the potatoes, peel, and grate into a bowl. Add garam masala, chaat masala, salt, green chili, ginger, coriander leaves, and half the bread crumbs or poha powder and mix thoroughly. Add the rest of the bread crumbs if still too soft and wet.
3. Mix thoroughly and taste to adjust spices. Divide into 8 portions and roll into balls. Put them on parchment paper laid over the kitchen counter and flatten slightly into thick or thin patties. The reported batch had thin patties (about 3 inches).
4. Heat 2 tablespoon oil in a non stick pan and place the tikkis inside. Fry over medium high heat until golden, then turn to the other side. If the pan is dry, add more oil and fry until crisp. Move to a wire rack; cooking takes about 5 mins per side and may be done in batches.

Assemble Tikki Chaat

1. After mixing the chole thoroughly, divide it among 4 serving plates. Place 2 tikkis per serving over the chickpeas, or reverse the order for street-style service.
2. Pour 1 to 2 tablespoons tamarind chutney and 1 to 2 tablespoon green chutney all over the chole and tikki. Top with onions, coriander leaves, grated radish or sev, sprinkle with chaat masala, and serve immediately.