Ingredients
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Chickpeas (Chole soaked overnight)For Chole Tikki-
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2 medium Potatoes, cut into cubes
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1 tsp Turmeric Powder
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2-3 Bay Leaves
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Salt as per taste
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1.5 cup Water
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Boiled Sweet Potatoes (pressure cook for 2 whistles with 1/2 cup water)
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Finely chopped Green Chillies (per taste)
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1 small finely chopped Ginger Knob
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Finely chopped Coriander Leaves
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1 spoon Rice Flour
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Oil
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1 tbsp Coriander SeedsFor Masala-
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1 tsp Cumin Seeds
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2 Dried Red Chillies
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10-15 Black Pepper
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Black Salt
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Pinch of Asafoetida Powder
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Salt per taste
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3 chopped TomatoesFor Gravy-
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2 chopped Onion
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1 small finely chopped Ginger Knob
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3-4 Garlic Cloves
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Green Chillies (per taste)
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Oil
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2 tsp Cumin Seeds
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Pinch of Asafoetida Powder
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2 tsp Coriander CuminPowder
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2 tsp Kashmiri Red Chilli Powder
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1 tsp Garam Masala
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Water (as required)
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Beaten CurdFor Serving-
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Imli Chutney & Coriander Chutney
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Chopped Tomato, Onion, Raw Mango & Coriander
About
Chole Shakarkandi Tikki Chaat combines sweet potato (shakarkandi) patties with spicy chickpea (chole) curry in a delightful street food dish. The sweet potato patties are made with mashed sweet potatoes mixed with spices, shaped into patties, and pan-fried until crispy. This chaat offers a delicious blend of sweet, savory, and tangy flavors, making it a satisfying and wholesome snack or meal option.
Steps
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1
Done
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Take soaked Chole (chickpeas) in a pressure cooker. Add 2 medium Potatoes, cut into cubes. Add 1 tsp Turmeric Powder, 2-3 Bay Leaves, and Salt as per taste. Pour in 1.5 cups of Water. Pressure cook for 5-6 whistles or until chickpeas and potatoes are tender. |
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2
Done
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In a pan, dry roast 1 tbsp Coriander Seeds, 1 tsp Cumin Seeds, 2 Dried Red Chillies, and 10-15 Black Pepper until aromatic. Let it cool down, then transfer to a mixer jar. |
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3
Done
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Add Black Salt, a pinch of Asafoetida, and Salt as per taste. Coarsely grind the mixture. |
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4
Done
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In a mixing bowl, peel and grate the boiled Sweet Potatoes. Add finely chopped Green Chillies (to taste), 1 small finely chopped Ginger Knob, and finely chopped Coriander Leaves. Season with Salt to taste. |
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5
Done
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Add 1 spoon Rice Flour and combine everything well. Shape the mixture into round tikkis. |
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6
Done
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Heat Oil in a pan. Place the tikkis in the pan and cook until golden-brown on both sides. Remove the tikkis onto a plate. |
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7
Done
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In a mixer jar, add 3 chopped Tomatoes, 2 chopped Onions, 1 small finely chopped Ginger Knob, 3-4 Garlic Cloves, and Green Chillies (to taste). Blend into a smooth paste. |
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8
Done
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Heat Oil in a pan. Add 2 tsp Cumin Seeds and a pinch of Asafoetida Powder. Pour in the blended paste and cook over medium heat until it thickens slightly. |
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9
Done
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Add 2 tsp Dhaniya Jeera Powder, 2 tsp Kashmiri Red Chilli Powder, and 1 tsp Garam Masala. Fry the masala mixture well. |
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10
Done
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Add the boiled Chole (chickpeas) to the masala. Pour in a little Water and bring to a boil. Remove from heat and transfer to a serving plate. |
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11
Done
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Place the prepared Sweet Potato Tikkis on the serving plate with the cooked Chole. Top with beaten Curd (yogurt), Imli (Tamarind) Chutney, and Coriander Chutney. |
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12
Done
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Garnish with chopped Tomato, Onion, Raw Mango, and Coriander Leaves. Sprinkle the prepared Masala Mix over the chaat. Serve immediately and enjoy your utterly delicious Chole Tikki Chaat! |
