Aloo Tikki Chaat (Chole Aloo Tikki / Dahi Tikki)
Ingredients: (12 Tikki)
Stuffing Masala:
- Green Peas : 1 cup
- Water : 1/2 cup
- Ghee : 1 table spoon
- Cumin Seed (Jeera) : 1/2 tea spoon
- Hing : A pinch
- Dhaniya powder : 1 tea spoon
- Besan : 1 table spoon
- Grated Ginger : 1 tea spoon
- Green Chilly : 1 medium size
- Red chilly powder : 1/2 teaspoon
- Garam masala powder : 1/2 teaspoon
- Salt : 1 tea spoon
- Coriander leaves (Hara Dhaniya) for flavour
Aloo tikki:
- Potato (Aloo) : 5 medium size
- Bread slices : 5
- Corn flour : 2 table spoon
- Oil for frying
Chole:
- Chole : 1 cup
- Water : 3 1/2 cup
- Tomatoes : 4 medium size
- Onion : 2 medium size
- Oil : 1 table spoon
- Green chilly : 2 medium size
- Cumin Seed (Jeera) : 1/2 tea spoon
- Dhaniya powder : 2 tea spoon
- Red chilly : 3/4 tea spoon
- Garam masala powder : 3/4 tea spoon
- Salt : 2 tea spoon
- Grated Ginger : 1 tea spoon
- Coriander leaves for garnishing
Method:
Stuffing Masala:
- Add green peas and water in a pressure cooker.
- Boil them with 2-3 whistles on high flame.
- Open the lid after 10 minutes and keep it aside for cooling.
- Filter out the green peas with a help of sieve(chalni) and mash them lightly.
- Add ghee in a fry pan and keep it on a medium flame for 1 minute.
- Add asafetida (hing) and jeera to it and wait for a 30 seconds.
- Add dhaniya powder, red chilli powder and garam masala powder to it.
- Add besan to it and mix it well, till it gets golden reddish in color.
- Add mashed peas, salt, chopped green chilly, grated ginger and grated coriander leaves to besan mixture.
- Mix them well and keep the fry pan on medium flame for 1 minute.
- The stuffing is ready.
Aloo Tikki:
- Boil, peel and mash potatoes well.
- Dip the bread slices in water for 5 secs.
- Take the bread slices out of water and squeeze out the water completely from them.
- Take the mashed potatoes and these bread slices into a bowl and knead well to get the dough.
- Divide the dough into balls.
- Press each ball with hand so that it would make into a round shape.
- Place the stuffing in it and close the balls so that it should not come out while frying as shown in the snap shot.
- Put oil in a kadai and heat it well.
- Once the oil is hot, fry the stuffed balls(tikkis) in it till they get golden brown on both sides.
- Take out the tikkis from the oil and put them on a tissue paper to drain the excess oil out.
Chole: (http://littlebangalore.com/2010/10/31/chole/)
- Wash and soak chole for about 6 – 8 hours in water.
- Place them in a pressure cooker and water to it.
- Boil them on high flame with 6 whistles. Make sure the chole are soft. Boil more if needed.
- Chop tomatoes and onions and grind them a mixer to get a paste.
- Heat oil in a kadai.
- Add cumin seeds, dhaniya powder, red chilly powder, garam masala and grated ginger to the oil.
- Fry them for 30 seconds.
- Add tomatoes and onion paste to it.
- Add salt to it.
- Let them cooked properly over medium flame for 15-20 minutes.
- Add the boiled chole, water if required and mix well.
- Cover and cook on medium heat for 3-4 minutes.
- Add coriander leaves for garnishing
Serving Options:
- Prepare dhaniya chutney and imli chutney/tomato ketchup.
Option 1: Aloo Tikki Chole
- Put an aloo tikki in a plate.
- Pour the chole on the aloo tikki.
- Spread dhaniya chutney and imli chutney on them.
- Sprinkle chopped onions and coriander leaves.
- Serve hot.
Option 2: Dahi Tikki
- Put an aloo tikki in a plate.
- Pour blended curd on the aloo tikki.
- Spread dhaniya chutney and imli chutney on them.
- Sprinkle chopped onions and coriander leaves.
- Serve hot.
Option 3: Burger
- Place the aloo tikki between bunn slices with onion and tomato slices.
- Add dhaniya chutney/imli chutney/tomato ketch up as well.
