Chole Tikki

Call it a liking, obsession or craving? Or what else? Every time I make this Chole Tikki, as I finish off the last bit from my bowl, I start wishing that I could have made some more! And the following week, I make it again! ;)

I had this long time before when I was in Chennai, really loved it and then had completely lost any idea how it tastes like. About a month or two before, during our sunday-evening-tea-meet with our sweet friends-couple V & V (who stay just a floor above us), they had prepared Chole Tikki for the snack. I fell head-over-heels in love with it! (Is this love at second sight, no.. second-taste??!) Then as the tale goes, "Prince and princess lived happily ever after"... I am making this yummy delight based on the recipe given by V, at every possible chance! (V dear, I hope I did justice to your recipe!)
So here it goes!

Chole Tikki
Garbanzo bean or Chana cooked with spices and served with potato patty, yoghurt and spices
Serves 2

What we need:
For Chole Masala:
Kabuli Chana / Garbanzo beans / Konda Kadalai - 2 cups White variety
Onion, medium sized - 1, finely chopped
Tomato, medium sized - 1, finely chopped
Green chillies - 2 or 3, minced
Garlic - 1 pod, crushed
Ginger - 1 inch, finely grated
Chana Masala powder - 3 tbsp
Red Chilli powder - 1 tsp. Optional
Turmeric powder - a pinch
Salt - according to taste
Water - as needed
Oil - 2 tbsp.
Cumin (Jeera) - 1 tbsp.

This one is slightly different from the regular Chole I make for rotis. Please click here for the simpler version.

For potato tikkis
Potato, medium sized - 2
Cumin - 1 tsp.
Salt - to taste
Coriander - 2 tsp Optional

To Garnish:
Chat Masala - 1.5 tbsp for each serving (Everest, MDH brands taste great)
Green chutney - 1 tbsp for each serving Click here for the recipe
Yoghurt / Thick Curd - 2 tbsp for each serving
Onions - finely chopped
Coriander - finely chopped

How to do:
Preparing Chole Masala:
1. Heat oil and crackle the cumin seeds.
2. Add the onions, green chillies, ginger, garlic and salt. Saute till the onions turn soft and then add the tomatoes.
3. Stir in the chana masala powder, red chilli powder, turmeric powder and mix well.
4. When oil starts to separate, add the cooked Chana / Chole with little water (in which it was cooked) and mix well.
5. Let it boil on medium flame for 10 to 15 minutes;then sprinkle some garam masala, garnish with coriander and remove from the stove top.

Preparing potato tikki:
This tikki is not the usual Aloo Tikki we do. I like to keep this one very simple because Chole already has enough spices. And this way, it saves some time too!

Boil, peel and mash the potatoes. Add some salt, coriander, cumin and mix well. Make into small balls, pat them and shallow fry till they turn golden brown on both sides. Drain on a kitchen towel and set aside.

Serving:
In the serving bowls, arrange the potato tikki's one per bowl. Pour 2 to 3 ladles of Chole masala over them.
Spread (don't mix) Yoghurt over this.
Drop a dollop of Green chutney over this.
Sprinkle the Chat Masala, chopped onion, chopped coriander and serve. Mix well as you relish it!

V's tip: Sprinkle some broken potato chips or broken puri or sev to add some crunchiness!

Sending this to "My Legume Love Affair #22" started by Susan and hosted this month @ Ruchika Cooks


T&T Paruppu Thogaiyal from Anupama's blog:

I love all type of thogaiyals. That's why when my dear friend Anupama posted this simple and delicious Paruppu Thogaiyal, I bookmarked it. Believe me, I have already made it 3 times! It is unbelievably simple, yet uncomprisingly tasty! As she has suggested, it tasted heaven with Garlic rasam (the recipe will come soon!) Thanks Anu dear, I really enjoyed it!

PS: I have been trying many recipes from each of your blogs, and relishing every bit of it. I'll start posting each one of them along with my posts from now on (and of course, link it back to you!) Thanks buddies, for spreading the love for good food! :)

See you all soon! Till then, Happy Cooking, Happy Eating and Happy Blogging!