Ingredients
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1 cup soaked Black Chick Pea (Kala Chana)
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1 medium boiled Potato
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2 finely chopped Green Chillies
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1 small finely chopped Ginger Knob
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Finely chopped Coriander Leaves
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1 medium size finely chopped Onion (optional)
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Red Chilli Powder (as per taste)
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1 Tsp Coriander Powder (Dhaniya Powder)
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1/2 tsp Garam Masala
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1/2 tsp Turmeric Powder (Haldi)
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Salt as per taste
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1/2 Tbsp Breadcrumbs (alternatively rice flour can be used)
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Oil (for frying)
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Curd, Tikhi Chutney, Mithi Chutney, Sev and Pomegranate SeedsFor Serving:
About
Steps
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1
Done
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Soak 1 cup of Kala Chana overnight, then pressure cook on medium heat for 5-6 whistles. |
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2
Done
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Coarsely mash the boiled chana and mix in 1 medium boiled potato, 2 finely chopped green chilies, small finely chopped ginger knob, finely chopped coriander leaves, and optionally, finely chopped onion. |
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3
Done
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Season with red chili powder, coriander powder, garam masala, turmeric powder, salt to taste, and 1.5 tablespoons breadcrumbs. Combine well to form a mixture. Shape the mixture into round tikkis. |
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4
Done
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Heat oil in a pan, then fry the tikkis until golden brown on both sides. |
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5
Done
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Serve the tikkis with green chutney, or for tikki chaat, arrange them on a serving plate. |
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6
Done
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Top with beaten curd, tikhi chutney, mithi chutney, sev, and pomegranate seeds. |
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7
Done
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Sprinkle with masala (prepared by dry roasting and grinding whole coriander, cumin seeds, peppercorns, whole dry Kashmiri red chilies, and adding a pinch of asafoetida, black salt, and regular salt). |
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8
Done
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Enjoy this utterly delicious Kala Chana Tikki Chaat! |
