Chhole Tikki

Makes: 6 tikkis (Serves: 2-3)

INGREDIENTS:

For Chhole:

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1 cup chickpeas (kabuli)

1/2 medium-sized potato (cut into small chunks)

2 tsp ginger-garlic paste

1/2 cup chopped tomato

1/2 cup chopped onion

2 tsp chopped coriander

1/2 cup tamarind chutney

1 tbsp oil (for chhole)

1 tsp coriander powder

1/2 tsp red chilly powder

1/4 tsp garam masala

1/4 tsp turmeric powder

Salt to taste

For Tikkis:

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3 boiled potatoes

1/2 cup fresh breadcrumbs

1 tsp chopped ginger-garlic

1/2 tsp chopped green chillies

Salt to taste

Pinch of turmeric powder

Oil for shallow-frying tikkis 

Sev, for serving (I love using aloo bhujiya sev)

METHOD:

For Chhole:

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- Soak chickpeas overnight and pressure-cook for 3-4 whistles.

- Drain water out of it and keep chickpeas as well as water separately.

- Heat oil in kadai and add chopped onions, saute it for a while.

- Add ginger-garlic paste and tomatoes and again cook it till tomatoes are soft and tender.

- Add boiled chickpeas, potato chunks and chutney along with all masala. 

- Add some water (kept aside before) and cover with a lid and cook it for around 5-6 mins. 

For Tikkis:

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- Mash boiled potatoes and add all the ingredients in it.

- Mix well and divide the mixture into 6 portions.

- Take each one of them and shape it round.

- Heat oil in pan and shallow fry all the tikkis (3 tikkis at once)

- Take it out on kitchen towel once both the sides are crisp and golden brown.

Take a deep plate/bowl and place 2 tikkis in it. Pour chhole gravy over it. Optionally, you can add coriander-mint chutney while serving. Sprinkle sev of your choice and chopped coriander leaves on top and serve hot.