Tikki Chole Recipe | Crispy Aloo Tikki Chaat | कुरकुरी चोले टिक्की | Chef Sanjyot Keer

Full written recipe of Tikki Chole Prep time: 20-25 mins (8-10 hrs soaking) Cooking time: 1 hour Serves: 4-5 people Chole Ingredients: CHICKPEA | काबुली चने 250 GRAMS SALT | नमक TO TASTE BLACK CARDAMOM | बड़ी इलायची 1 NO. BAY LEAF | तेज पत्ता 2 NOS. CLOVES | लौंग 4-5 NOS. BAKING SODA | बेकिंग सोडा A LARGE PINCH WATER | पानी AS REQUIRED (1 INCH ABOVE CHICKPEAS) GREEN CHILLI | हरी मिर्च 2 NOS. GINGER | अदरक 2 INCH SALT | नमक A PINCH GHEE | घी 2 TBSP CUMIN SEEDS | जीरा A LARGE PINCH ASAFOETIDA | हींग 1/4 TSP SALT | नमक TO TASTE BLACK SALT | काला नमक 1 TSP SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 2 TSP YELLOW CHILLI POWDER | पीली मिर्च का पाउडर 2 TSP CORIANDER POWDER | धनिया पाउडर 1 TBSP GARAM MASALA | गरम मसाला 1 TSP TAMARIND | इमली LEMON SIZED BALL (SOAKED) GINGER | अदरक 1 INCH (JULIENNE) ROASTED KASURI METHI POWDER | भुनी कसूरी मेथी का पाउडर A LARGE PINCH FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: Wash the chickpeas & soak then in water overnight or for 8-10 hours. Discard the water & add the soaked chickpeas into a pressure cooker along with salt, whole spices, baking soda & water. 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 & let the cooker depressurize naturally. Make the ginger chilli paste by pounding them using a mortar pestle or a small mixer grinder. Set a kadhai over high flame, add the ghee & let it get hot. Further add cumin seeds, asafoetida & the paste, stir well & cook over high flame for a minute. Add the cooked chickpeas followed by all the powdered spices & tamarind water, stir well & cook over high flame for 7-8 minutes. 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 & adjust salt if required & add ginger, kasuri methi & fresh coriander, stir well. Your delicious chole are ready. Aloo Tikki Ingredients: POTATO | आलू 7-8 NOS. (BOILED) SALT | नमक TO TASTE CORN FLOUR | कॉर्न फ्लोर 3-4 TBSP CORN FLOUR | कॉर्न फ्लोर AS REQUIRED GHEE | घी 3 TBSP Method: Grate & add the boiled potatoes in a large bowl then add salt & gradually add corn flour. For the perfect tikki make sure you are using pahadi / indori / chipsona variety of potatoes or else the tikkis won’t turn out to be crispy. Mix well to combine & form a potato dough, the quantity of corn flour might vary depending on the quality of the potatoes, the mixture should not not be sticky it should just bind well. Take a small portion from the mixture of about 80-90 grams & from it into a roundel, then slightly press it to form a thick tikki then dust a few pinches of corn flour on it to coat it slightly, shape all the tikkis similarly. Set a large, flat pan over high flame & add ghee, let the ghee get moderately hot. Place the tikkis & fry them over medium flame until they turn light golden brown from both the sides. Then using a potato masher, mash the tikkis to form thick discs then fry the tikkis over medium low flame until they turn golden brown & crisp from both the sides. Your super crispy aloo tikkis are ready. Green chutney Ingredients: MINT | पुदीना 1 CUP FRESH CORIANDER | हरा धनिया 1 CUP GINGER | अदरक 1 INCH GREEN CHILLI | हरी मिर्च 2 NOS. SALT | नमक TO TASTE DRY MANGO POWDER | आमचूर पाउडर 1 TBSP BLACK SALT | काला नमक ½ TSP CUMIN POWDER | जीरा पाउडर ½ TSP ICE CUBE | बर्फ WATER | पानी AS REQUIRED Method: In a mixer jar add all the ingredients of the chutney & grind it into a fine paste, your green chutney is ready. Amchur Chutney Ingredients: DRY MANGO POWDER | आमचूर पाउडर 75 GRAMS WATER | पानी 750 ML (ADDED GRADUALLY) JAGGERY | गुड़ 500 GRAMS SALT | नमक TO TASTE BLACK SALT | काला नमक 1 TSP ROASTED CUMIN POWDER | भुने जीरे का पाउडर 1 TBSP GINGER POWDER | सोंठ 1 TSP BLACK PEPPER POWDER | काली मिर्च का पाउडर ¼ TSP FENNEL POWDER | सौंफ का पाउडर ¼ TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP Method: In a stock pot add the dry mango powder & gradually add the water while mixing it continuously to form a lump free mixture. Then add all the remaining ingredients & switch on the flame. Stir well & cook over high flame until the jaggery melts & bring the chutney to a boil. Further lower the flame to medium & let it simmer for 15 mins. Switch off the flame & let it cool down completely. Amchur ki chutney is ready, you can store it in the fridge for a few months & freeze it to store it for a year. #YFL #SanjyotKeer #tikkichole The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Green Chutney 1:27 Amchur Chutney 2:41 Chole 6:20 Tikki 9:49 Plating 14:44 Outro 16:02