Aloo Tikki-Chole Chaat

(Potato cutlets served with spiced chickpeas and delicious chutneys and topped with onion and crunchy Sev)

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Prep Time: 15-20 mins
Cooking Time: 30-35 mins
Serves: 4-6

For Chole:
1 cup White Chickpeas/Kabuli Channa, soaked over night and cooked or 1 can Chickpeas, rinsed and drained
1 tbsp Kasuri Methi
1 tsp Garam Masala
½ tsp Amchur/Dry Mango Powder
1 tbsp Oil
1 tsp Jeera/Cumin Seeds
¼ tsp Hing/Asafoetida (Optional but recommended)
Salt to taste

Ground to Smooth Paste:
For Onion Paste:
1 large Onion, roughly chopped
½ inch Cinnamon stick
2 Green Cardamoms
2 Cloves
½ inch Ginger, peeled
3 cloves of Garlic

For Tomato Paste:
3 large juicy Tomatoes/1 can chopped Tomato
2-3 Green Chillies (Adjust acc to taste)
1-2 tbsp Tomato Paste (Optional)
For Aloo Tikki:
3 large Potatoes
½-¾ cup Bread Crumbs/2-3 Bread Slices
½ tsp Garam Masala
1 tsp Roasted Jeera/Cumin Seeds
¼ tsp Jeera/Cumin Powder
¼ tsp Coriander Powder
1 tbsp Corn Flour (Adjust acc to requirement)
Salt to taste
Little Oil, for pan frying
For Sweet Tamarind-Date Chutney:
1 lemon sized Tamarind Pulp, soaked in water
6-8 Dates, pitted
½ tsp Red Chilli Powder
4-6 tbsp Jaggary (adjust acc to taste)
Salt to taste

For Green Mint Chutney:
1 packed cup Mint Leaves
½ packed cup Coriander Leaves
4-6 Green Chillies (adjust acc to taste)
1 tsp Jeera/Cumin Seeds
¼ tsp Tamarind Paste
Salt to taste

For Spicy Red Chutney:
10 Dry Red Chillies
2-3 Garlic flakes
1 small Tomato (Optional, it helps in grinding the chillies to smooth paste)
½ tsp Tamarind Paste
1 tsp Jeera/Cumin Seeds
Salt to taste

For Curd/Yogurt Filling:
3 cups Yogurt, beaten till smooth
1 tsp roasted Jeera/Cumin Powder
1 tbsp Sugar
Big Pinch of Black Salt/Kaala Namak or Salt

Other Ingredients:
1 medium Red Onion, chopped
½-1 cup Sev
2-3 tbsp Coriander Leaves, finely chopped
For Chole:
Heat oil in a pan and add hing and cumin seeds. When it starts to sizzle, mix in onion paste. Keep stirring at medium heat till the onion paste turns light golden brown and becomes little dry, about 6-8 mins.
Add garam masala, kitchen king masala, kasuri methi and stir for few seconds. Now mix in tomato paste, amchur powder, and salt to taste. Cook the gravy in medium heat, for about 5-7 mins, stirring in between.
Mix in cooked chickpeas and add about a cup of water. Reduce the heat and let it simmer for about 15-20 minutes, stirring in between. Add more water if needed and adjust the seasonings.
Garnish with coriander leaves and it is ready to be served.

For Sweet Tamarind-Date Chutney:
Grind all ingredients listed to very smooth paste adding very little water at time. This paste should be little thick not runny.

For Green Mint Chutney:
Grind all the ingredients listed to smooth paste adding very little water at time. Adjust the number of green chillies according to taste. I personally like little hot. Make sure that the chutney is not very watery.

For Spicy Red Chutney:
Grind all the ingredients to very smooth paste adding very little water at time. If you find it difficult to grind, add small tomato (tip learnt from my favourite Chaatwalah).

For Curd/Yogurt Filling:
Beat the curd/yogurt till its smooth without any lumps. Now mix in powdered roasted cumin, sugar and salt to taste.

For Aloo Tikki:
Cook potato till tender, peel and mash well. Keep it aside till it is slightly cooled.
If using bread slices, dip the slices in cold water and squeeze to remove the water. Crumble them with hands and add to the mashed potatoes. If using bread crumbs, directly mix with mashed potatoes.
Mix in garam masala, roasted cumin seeds and powder, coriander powder, salt to taste and corn flour and combine well. Adjust the corn flour as per requirement as it helps in holding the shape of tikkies while frying.
Make a small lemon sized balls and press them down. Shape them into round or oval shape (about 1 cm thick round or oval tikkies).
Heat tawa/griddle and place tikkies on it. Add about 1 tsp of oil for each tikkies and fry them on medium to low heat on both the sides till they turn golden brown. Repeat till you have cooked all the tikkies and place them in a paper napkin to remove excess oil. Alternatively you can also bake the tikkies till they turn gold and crisp on both the sides.

How to Assemble and Serve:
Place 2-3 Aloo Tikkies on serving plate. Pour 1-2 ladles full of Chole. On top of it, drizzle spoonfuls of Spicy Red Chutney, Sweet Date-Tamarind Chutney, Green Mint-Coriander Chutney & Spiced Yogurt. Now add spoonfuls of chopped red onion, Sev and chopped coriander leaves and serve immediately.

Store leftover Aloo Tikkies in zip lock bag and freeze it upto a month. When needed place them on hot griddle or oven and cook till it is heated through on both the sides.
You can also freeze the chutneys upto a month.
Other Chatakdar Chaats to tempt you
See another variation of Aloo Tikki
Labels: Bread Crumbs, Chaats, Chickpeas, Coriander leaves, Cumin, Currys, Dates, Mint, Potato, Red Dry Chilli, Street Food, Tamarind, Yogurt