Chole Tikki Chaat, a lip-smacking North-Indian chaat!
Recipe Link : http://www.tarladalal.com/Chole-Tikki-Chaat-1098r

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Chole Tikki Chaat

A lip-smacking chaat that is loved all over India, and now globally too, the Chole Tikki Chaat is most enjoyed at roadside stalls, but is definitely more satisfying when you make it at home for your family or for a party. Here, we show you how to make the potato and peas tikkis flavourfully perked up with nigella seeds, and the chole too. Also pay special attention to arranging this preparation, with curd, chutneys and fresh, crispy sev!

Preparation Time: 20 minutes.
Cooking Time: 12 minutes.
Serves 4.

For the chole
2 cups soaked and cooked kabuli chana (white chick peas)
1 tbsp oil
½ cup finely chopped onions
1 tbsp coriander-cumin seeds (dhania-jeera) powder
2 tsp chilli powder
1 tsp dried mango powder (amchur)
¼ tsp garam masala
2 tbsp tomato ketchup
Salt and freshly ground black pepper (kalimirch) to taste

For the potato and green pea tikkis
1 cup boiled and peeled potato cubes
½ cup boiled green peas
2 tsp oil
1 tsp cumin seeds (jeera)
½ tsp nigella seeds (kalonji)
2 tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
1 tbsp cornflour
Salt to taste
1 tsp dried mango powder (amchur)
Oil for greasing and cooking

Other ingredients
6 tsp green chutney
4 tbsp sweet chutney
8 tbsp whisked curds (dahi)
8 tsp Nylon sev

For the chole
1. Heat the oil in a deep kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
2. Add the coriander-cumin seeds powder, chilli powder, dried mango powder, garam masala and ½ cup of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
3. Add the tomato ketchup, kabuli chana, salt, pepper and mix well and cook on a medium flame for 2 to 3 minutes, while lightly mashing it with a potato masher once in between. Keep aside.

For the potato and green pea tikkis
1. Heat the oil in a road non-stick pan and add the cumin seeds and nigella seeds.
2. When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds.
3. Transfer the tempering into a deep bowl, add all the remaining ingredients and mix well.
4. Divide the mixture into 8 equal portions and roll each portion into a 50 mm. (2") diameter flat round tikki.
5. Heat a non-stick tava (griddle), grease it with a little oil, place the tikkis on it and cook on a medium flame, using a little oil till they turn brown in colour from both the sides. Keep aside.

How to proceed
1. Divide the chole into 4 equal portions. Keep aside.
2. Place 2 tikkis on a serving plate, put 1 portion of the chole evenly over it.
3. Spread 2 tbsp curds, 1½ tsp green chutney and 1 tbsp sweet chutney evenly over it.
4. Finally sprinkle 2 tsp of sev evenly over it.
5. Repeat steps 2 to 4 to make 3 more plates.
Serve immediately.