Make crispy tikki chole like the ones you find at home, learn the easy and delicious recipe here…
If you love spicy street food, tikki chole is sure to be one of your favorite dishes. The crispy potato tikkis and spicy chole available outside are a delight. However, some people find them a bit difficult to make at home. So, today we’ll show you how to easily prepare them at home. So, let’s learn the recipe for chef-style crispy tikki chole.
Ingredients
For the Tikkis
Potatoes – 5-6, boiled
Cornflour or arrowroot – 2 tablespoons
Red chili powder – 1 teaspoon
Roasted cumin powder – 1/2 teaspoon
Garam masala – 1/2 teaspoon
Salt to taste
Finely chopped coriander leaves
Oil for frying or shallow frying
For the Chole
Chickpeas – 1 cup
Onions – 2, finely chopped
Tomato puree – 2
Ginger-garlic paste – 1 tablespoon
Cumin seeds – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric – 1/2 teaspoon
Red chili powder – 1 teaspoon
Chole masala – 1 teaspoon
Garam masala – 1/2 teaspoon
Salt to taste
Oil – 2 tablespoons
Coriander leaves – for garnishing
Method
Add salt to the soaked chickpeas and boil them in a pressure cooker for 5-6 whistles. Heat oil in a pan and crackle the cumin seeds.
Add the onion and fry until golden. Add the ginger-garlic paste and cook for 1 minute. Add the tomato puree and all the spices and fry until the oil separates.
Add the boiled chickpeas and a little boiled water and cook on low heat for 10-15 minutes. Finally, add the garam masala and coriander leaves.
Mash the boiled potatoes thoroughly. Add cornflour, salt, red chili powder, cumin powder, garam masala, and coriander leaves.
Make equal-sized round tikkis. Pour a little oil on the pan and fry on medium heat until golden and crispy on both sides.
Serving Method
Place 2-3 hot tikkis on a plate. Top with hot chickpeas. Sprinkle with finely chopped onions, coriander leaves, green chutney, sweet tamarind chutney, whipped yogurt (optional), sev, pomegranate seeds, and chaat masala. Serve immediately.
Special Tips for Getting the Market-Like Taste
Make the tikkis only after the potatoes have completely cooled down, this will prevent them from breaking.
Adding cornflour or arrowroot to the tikkis gives them a nice crispiness.
Cooking the chickpeas thoroughly with spices over low heat will give them a deep flavor.
If desired, add a bundle of tea leaves while boiling; this improves the color and flavor of the chickpeas.
Toast the tikkis just before serving to ensure they remain crispy for a longer time.
