Chole-Aloo Tikki Chaat (Chickpea & Potato Pattie Chaat)

Blogging Marathon# 47: Week 1/ Day 1
Theme: North Indian Starters
Dish: Chole-Aloo Tikki Chaat

We are starting our last marathon for this year and my theme for this week is 'North Indian Starters'. Starters/ Appetizers are not really my forte because most of Indian starters are deep fried and I try to stay away from deep frying. When I saw this theme, I knew this will give me a chance to research on North Indian starters that I can add to my repertoire.
Valli hinted that we can made Chaats under this theme, so for the first day I have a very filling and delicious Chole-Aloo Tikki Chaat. I think this can be served as a first course for a simple North Indian meal.

Recipe is from Tarla Dalal's site. Delicious potato-pea patties are served with spicy and tangy chickpea gravy, then topped with crunchy sev and yummy mint & tamarind chutnies. This is a dish with lots of textures and flavors. A must try for all chaat lovers.
The dish is a little time consuming, so preparing the chutnies and cooking chickpeas and potatoes before hand makes it less stressful on the day of making it.

Ingredients: Serves 3~4

For Aloo Tikkis:
Potatoes - 2 medium, boiled, peeled and mashed
Green Peas - ½cup
Nigella seeds - ½tsp
Cumin seeds - 1tsp
Green Chilies - 2~3, finely chopped
Cilantro - 2tbsp, finely chopped
Corn Starch - 1tbsp
Salt - to taste

For Chole/ Spicy Chickpea sauce:
Chickpeas - 2cups cooked or 1 15oz., can, drained and rinsed
Onion - 1 small, finely chopped
Green Chili - 1~2, slit
Ground Coriander - 1tsp
Ground Cumin - 1tsp
Red Chili powder - 1tsp (add more to taste)
Amchur powder - 1tsp
Garam Masala - ½tsp
Tomato Puree - 2tbsp (or use 1 ripe chopped tomato)
Salt & Pepper - to taste

To Serve:
Sev - as needed
Date-Tamarind Chutney - as needed
Green Chutney - as needed
Whisked Yogurt - as needed
Red Onion - finely chopped, as needed

Method:

• To make Chole: Heat 2tsp oil in a pan, add the onions and cook for 2~3 minutes or until translucent. Add the ground cumin, ground coriander, chili powder, amchur powder, garam masala and ½cup of water. Mix well and cook for 1~2 minutes.
• Next add the tomato puree and cook for 2~3 minutes, stirring frequently. 
• Add the cooked chickpeas, salt and pepper; mix well and cook for 4~5 minutes, while lightly mashing the chickpeas with a potato masher. Set aside until ready to serve.
• To make Aloo patties: Heat 2tsp oil in a pan, add nigella and cumin seeds, once the seeds start to splutter, add the green chilies and cook for a few minutes. 
• In a mixing bowl, combine mashed potatoes, green peas, cilantro, corn starch, salt and the tempering. Mix well and divide the mixture into 8 equal portions. Roll each portion into a round tikki and flatten it slightly.
• Heat a little oil on a nonstick tawa and cook the tikkis until lightly browned on both sides, about 2~3 minutes per side.
• To Serve: Place 2 tikkis in a serving bowl, top it with some chole, sev, green chutney and tamarind chutney. Serve immediately.

Lets check out what my fellow marathoners have cooked today for BM# 47.