Tikki Chole Recipe
Delhi Style Tikki Chole is a beloved North Indian street food where spiced potato patties tikki are served with a rich, tangy chickpea curry chole. The crispy, golden tikkis are topped with finely chopped onions, tangy tamarind chutney, and fresh cilantro, creating a perfect balance of textures and flavors. This hearty and satisfying dish is a popular choice for breakfast, lunch, or an evening snack, capturing the essence of Delhi’s vibrant street food culture. Enjoy it with a side of green chutney and a squeeze of lemon for an authentic experience
Ingredients For Chole
250 Gram chickpea
Salt to taste
1 NOS black cardamom
2 NOS bay leaf
4-5 NOS cloves
A large pinch baking soda
As needed water
2 NOS green chili
2 Inch ginger
A pinch salt
2 Tablespoon ghee
A large pinch cumin seeds
1/4 Tablespoon asafoetida
Salt to taste
1 Tablespoon black salt
2 Tablespoon red chili powder
2 Tablespoon yellow chili powder
1 Tablespoon coriander powder
1 Tablespoon garam masala
Lemon juice
1 Inch ginger
Roasted Kasuri Methi powder
Fresh coriander chopped
Step:1
Wash the chickpeas and soak then in water overnight or for 8-10 hours . Discard the water and add the soaked chickpeas into a pressure cooker along with salt , whole spices , baking soda and water
Step:2
Pressure cooker the chickpeas over high flame for the first whistle then cook for 4-5 more whistles over medium flame . Switch off the flame and let cooker depressurize naturally
Step:3
Make the ginger chili paste by pounding them using a mortar pestle or a small mixer grinder . Set a kadhai over high flame , add the ghee and let it get hot
Step:4
Further add cumin seeds , asafoetida and the paste stir well and cook over high flame for a minutes . Add the cooked chickpeas followed by all the powdered spices and tamarind water , stir well and cook over high flame for 7-8 minutes
Step:5
Mash a few chickpeas while stirring , this will help the chole to thicken up , the final consistency should be semi-thick but pourable . Lastly taste and adjust salt if needed and add ginger , kasuri methi and fresh coriander , stir well your dlicious chole are ready
Ingredients For Aloo Tikki
7-8 NOS boiled potato
Salt to taste
3-4 Tablespoon corn flour
3 Tablespoon ghee
Step:1
Grate and add the boiled potatoes in a large bowl then add salt and gradully add corn flour . For the prefect tikki make sure you are using Pahadi , Indori , Chipsona variety of potatoes or else the tikis won’t out to be crispy
Step:2
Mix well to combine and form a potato dough , the quantity of corn flour might vary depending on the quality of the potatoes , the mixture should not be sticky it should just bind well
Step:3
Take a small portion from the mixture of about 80-90 grams and from it into a roundel , then slightly press it to from thick tikki then dust a few pinches of corn flour on it to coat it slightly , shape all the tikki similarly
Step:4
Set a large , flat pan over high flame and add ghee let the ghee get moderately hot . Place the tikki and fry them over medium flame until they turn light golden brown from both the sides . Your super crispy aloo tikkies are ready
Ingredients For Green Chutney
1 cup mint
1 Cup fresh coriander
1 Inch ginger
2 NOS green chili
Salt to taste
1 Tablespoon dry mango powder
1/2 Tablespoon black salt
1/2 Tablespoon cumin seeds
Ice Cubes
As needed water
Step:1
In a mixer jar add all the ingredients of the chutney and grind it into a fine paste , your green chutney is ready
Ingredients For Amchur Chutney
80 Gram Dry mango powder
700 ML water
500 Gram Jaggery Salt to taste
1 Tablespoon black salt
1 Tablespoon roasted cumin powder
1 Tablespoon ginger powder
1/4 Tablespoon black pepper powder
1/4 Tablespoon fennel powder
1 Tablespoon Kashmiri red chili powder
Step:1
In a stock pot add the dry mango powder and gradually add the water while mixing it continuously to from s lump free mixture . Then add all the remaining ingredients and switch on the flame
Step:2
Stir well and cook over high flame until the jaggery melt and bring the chutney to a boil . Further lower the flame to medium and let it simmer for 15-18 minutes
Step:3
Switch Off the flame and let it cool down completely . Amchur ki chutney is ready . You can store it in the fride for a few month and freeze it to store it for a year
Video For Tikki Chole