
A lip-smacking chaat that's loved throughout India, and today globally too, the Chole Tikki Chaat is most enjoyed at roadside stalls, but is certainly as pleasing when creating it in your own home for the family or a celebration. Here, we demonstrate steps to make the potato and peas tikkis flavourfully perked track of nigella seeds, and also the chole too. Also pay special focus on organizing this preparation, with curd, chutneys and fresh, crispy sev!
1. Inside a deep skillet, heat oil, add onion and saut over medium flame for 1-2 minutes.
2. Add coriander-cumin seeds powder, chilli powder, dried mango powder, garam masala and cup water. Stir from time to time and prepare for one minute.
3. Stir in tomato ketchup, kabuli chana, salt, pepper and prepare for just two-3 minutes, while gently mashing it having a potato masher once among. Put aside.
4. Inside a non-stick pan, heat oil, add cumin seeds, nigella seeds and permit them to crackle.
5.Add eco-friendly chilli and saut for any couple of seconds.
6.Right into a large bowl, transfer the tempering, add potato, peas, coriander, corn flour, salt and dry mango powder. Mix well.
7.Divide the mix into 8 equal portions and roll each into flat round tikki.
8.Heat a non-stick griddle, grease it with little oil, put the tikkis and prepare over medium flame, using oil until brown on sides.
9.Divide the chole into 4 equal portions. Put aside.
10.On the serving plate, place 2 tikkis, put 1 area of the chole evenly regarding this. Spread two tablespoons curd, 1 teaspoon eco-friendly chutney and 1 tablespoon sweet chutney on the top. Repeat to create more serving.
11.Sprinkle sev and serve immediately!