Amritsari Aloo Tikki Chole
Aloo Tikki Choley is a lip-smacking street food from the streets of Amritsar , Punjab . It makes a delicious platter with a patty, chickpeas and chutneys.
| Prep Time |
| 30Minutes |
| Cook Time | Passive Time |
| 30Minutes | 6-8 Hours |
|
|
Ingredients
Aloo Tikki
- 4 potatoesboiled
- 2slices bread
- 2tbsp chickpeasboiled
- 2tbsp cottage cheesefinely cubed
- 1tbsp coriander leaves
- 1/2tbsp mint leaves
- 1/2tbsp kasoori methi
- 1/4tsp kitchen king masala
- 2 green chilliesfinely chopped
- Salt to taste
Chole
- 2cups chickpeasboiled
- 2tbsp ghee
- 1 bay leaf
- 1 big cardamom
- 1/2tsp carom seeds
- 2 onionsfinely chopped
- 1tsp coriander powder
- 1tsp red chilly powder
- 1/2tsp black salt
- 1/2tsp garam masala
- 1/2tsp roasted cumin powder
- 1/4tsp black pepper
- 1tbsp ginger juilliene
- 1-2 green chilliesroughly chopped
- 2 tomatoespurée
- 1tbsp tamarind water
- Salt to taste
Chutney
- 1/2cup coriander leaves
- 1/4cup mint leaves
- 3-4 green chillies
- tamarind water
Other ingredients
Instructions
Aloo Tikki
- Mash the boiled potatoes while they are warm , make sure you do not grate them .
- Add all the ingredients , except chickpeas and cottage cheese cubes .
- Once mixed well add the chickpeas and cottage cheese cubes and give a gentle mix .
- Pinch out balls , roughly a orange size .
- Flatten these balls and fry them on a griddle .
Chole
- Warm the ghee in a pan.
- Add bay leaf , cardamom and carom seeds.
- Add onions , sauté till almost pink .
- Add all the dry spices , ginger and green chilly .
- Sauté on slow flame till the spices are well roasted and a wonderful aroma is released .
- Add the boiled chickpeas .
- Sauté again .
- Add tomato purée and let cook on slow flame till all the moisture is dry .
- Add tamarind water .
- Add additional water to adjust the gravy .
- Simmer and cook for a 4-5 minutes for spices to infuse well with the chickpeas .
Chutney
- Blend everything to a watery chutney .
Assembling the Aloo Tikki Chole
- Place two tikkis , serve a big ladleful of hot chole on the side .
- Place chutney on the side and on the chole .
- Serve garnished with coriander leaves , fried green chilly and pickle .
Recipe Notes
