Tikki Chole Chaat | Spicy Chaat recipes

Chaat is welcome in any form at my place. I had a batch of cooked and frozen chickpeas, and when my elder girl asked me to make something chatpata (spicy) on a rather chilly Sunday afternoon, I suggested that I make this. She was more than eager to help me assemble the chaat, and thanks to inspiration from Vaishali who had posted a similar post that morning, we enjoyed making it and wolfing them down. Although slightly tedious, this is very similar to the Ragda patties or the Dry Tikki Chaat.  The base instead of dried peas gravy is similar to the Chole (chickpeas gravy) served with Puri or Bhature.  Topped with sev , chutneys and a dash of yoghurt, this makes for a lipsmacking and colourful chaat for any party or get together. 

Sending this to Day 3 of Kids Colourful dishes. Hope u enjoyed the series with Hung Curd Canapes, Badam Palak Shorba and today's post with Tikki Chole Chaat.  Linking it to Varada's Kids Delight - Colourful Dishes event, who's hosting it this month

Prep time: 45 mins | Cook time : 15 mins | Serves : 6
Type : Snack / Chaat, Indian, Spice level : Medium to high

Ingredients:

(A) For the Tikki:

Potatoes - 3/4 kg - boiled , peeled and grated

Boiled Peas - 1/4 cup

Onions - 2 large, minced

Bread Crumbs - 1/4 cup

Salt - to taste

Green chillies - 2 or 3 - chopped fine

Cashews - 4 to5  - broken into bits

Oil - to shallow fry

Turmeric - 1/2 tsp

red chilli powder, Garam Masala powder - each 1 TBSP

Coriander leaves

Chole :

Cooked Chickpeas - 2 cups

Oil - 4 tsp

Soda - 1/2 tsp

Tomato - 4 ripe - pureed

Onions - 2 large - minced

Salt - to taste

Ginger Garlic Paste - 1 TBSP

Minced Green Chillies - 1/2 TBSP

Dry Masalas:

Garam Masala Powder - 1 TBSP

Chole Masala - 2 TBSP

Red Chilli powder - 1 TBSP

Turmeric Powder - 1/2 TBSP

Kitchen King Masala - 1/2 TBSP

Amchur / Dry Mango Powder - 1/2 TBSP

Dry Anardana Powder - 1/2 tsp

Coriander powder / Dhania powder - 2 TBSP

Clove powder - 1/4 tsp

For Topping:
Coriander leaves

Chat Masala 
Sev / Ompudi

Lemon juice

Minced Onions & tomatoes

Green Chutney

Tamarind dates Chutney

Pomogranate pearls

Beaten yoghurt - 1/2 cup (optional)

Method:

Chole: Follow this method to make Chole. If you have cooked / canned chickpeas, drain and make the usual recipe with Chole. Let the gravy be little dry and not too runny.

To make the tikki, mix all the ingredients under Tikki list and make into tikkis. If not making immediately, refrigerate for upto 12 hours. Else blast freeze for 10 mins to make them firm. Shallow fry in oil and drain on paper tissues. 

To assemble the chaat: 

Take 2 tikkis per serving, mash them up slightly. Add a ladle full of prepared chole. Top with chopped onions, tomatoes, a dash of yoghurt and all the chutneys and toppings. Add sev and serve immediately.