Indian🥬 Vegetables

Delhi Style Chole Tikki (Chickpea and Potato Patty Chaat)

Name: Delhi Style Chole Tikki (Chickpea and Potato Patty Chaat)
Cuisine: Indian
Ingredients: ~1½ tsp coriander seeds; ~1½ tsp cumin seeds; ~1 inch piece cinnamon; ~3-4 cloves; ~1 tsp black peppercorns; a little dried red chillies; ~2 black cardamom; ~4-5 green cardamom; ~¼ tsp nutmeg; ~¼ tsp mace; ~1 tsp pomegranate powder (anardana); ~2 tbsp dried red kidney beans; ~1 tbsp curry leaves; ~½ tsp black salt (kala namak); ~1 tsp dried mango powder (amchur); ~1 tsp dried fenugreek leaves (kasuri methi); ~1½ cups chickpeas; ~2 medium potatoes; ~3 tbsp cornstarch; ~1 tsp salt; ~1 tsp celery seeds (ajwain); ~1 tsp cumin seeds; ~2 tbsp ginger paste; ~1 tbsp chilli paste; ~¼ tsp asafoetida (hing); ~2 tbsp tamarind paste; ~1 tbsp jaggery; ~4 tbsp ghee; ~2 tbsp julienned ginger; ~½ cup green chilli chutney (mint-cilantro)

A classic Delhi street food chaat featuring crispy golden potato patties topped with aromatic tempered chickpeas and a blend of fresh-ground spices. The potatoes are bound with cornstarch for extra crispness, while the chickpeas are cooked with house-made garam masala, tamarind, and jaggery. Served with mint-cilantro chutney, sweet tamarind chutney, pickled radish, fresh ginger, and onions.

Adapted from a video by Your Food Lab

Delhi Style TIKKI CHOLE with JATIN SAPRU | WORLD CUP, IPL & FOOD TALKS | Chef Sanjyot Keer

Watch on YouTube

Ingredients

coriander seeds~1½ tspest.
cumin seeds~1½ tspest.
cinnamon~1 inch pieceest.
cloves~3-4est.
black peppercorns~1 tspest.
dried red chilliesa little
black cardamom~2est.
green cardamom~4-5est.
nutmeg~¼ tspest.
mace~¼ tspest.

Steps

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1
Toast the whole spices separately in a dry pan: coriander seeds, cumin seeds, cinnamon, cloves, black peppercorns, dried red chillies, black cardamom, green cardamom, nutmeg, and mace until fragrant.
2
Grind the toasted spices together with pomegranate powder, dried kidney beans, salt, black salt, dried mango powder, and dried fenugreek leaves into a fine powder. Allow the blend to cool slightly and develop its full aroma.
3
Cook the soaked chickpeas in a pressure cooker with a bay leaf, black cardamom, and salt. Pressure cook for 3-4 whistles until the chickpeas are fully cooked. Drain and set aside.
4
Heat ghee in a pot, temper with cumin seeds and curry leaves. Add the ginger paste and chilli paste.
5
Add asafoetida, then pour in the cooked chickpeas. Reduce heat to low and add the house-made garam masala, dried mango powder, julienned ginger, and yellow chilli.
6
Add tamarind paste for sourness (no tomatoes used in this version), then add jaggery to balance the flavours. Simmer for about 5 minutes until the spices are well incorporated and the mixture reaches a thick consistency.
7
Mash the boiled potatoes coarsely, add salt, celery seeds, and cumin seeds. Mix in cornstarch to help with crispiness. Knead everything together by hand until the mixture comes together into a cohesive dough.
8
Divide the potato mixture into portions and shape each into a thick round patty about the size of your palm.
9
Heat ghee in a shallow pan or skillet. Fry the tikki until one side is light golden, then flip over and gently press to increase surface area and make it thinner. Fry the second side until golden and crispy.
10
Place a fried tikki on a plate and ladle the warm spiced chickpeas generously on top.
11
Garnish with julienned ginger, diced onion, and fresh cilantro. Drizzle with green chutney and sweet tamarind chutney. Add pickled radish if desired. Serve immediately and enjoy this classic Delhi chaat.

Delhi Style Chole Tikki (Chickpea and Potato Patty Chaat)

Ingredients

Steps

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