How to make Chole Aloo Tikki - SK Khazana -
Chickpeas and potatoes mixed with some simple masalas and made into tikkis
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Potatoes (आलू)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Chole Aloo Tikki - SK Khazana checkout Falafel, Chane Ke Chops, Falafel With Tahina Sauce, Baked Chana Tikki . You can also find more Snacks and Starters recipes like Peshawari Tangdi Kabab Turai Kabab Spicy Lamb Tikki Poha - SK Khazana
Chole Aloo Tikki - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 7-8 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chole Aloo Tikki - SK Khazana Recipe
Chickpeas (kabuli chana) boiled 1 cup
Potatoes medium, boiled, peeled and grated 3
Green chillies roughly chopped 2
Ginger chopped 1 inch
Lemon juice 1 tablespoon
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Black pepper powder 1/2 teaspoon
Cornflour 4 tablespoons
Oil for greasing + for deep frying
Green chutney to serve
Tomato ketchup to serve
Method
Step 1
Put boiled chickpeas in a food processor jar, add green chillies and ginger, and grind to a coarse paste. Transfer into a bowl.
Step 2
Add potatoes, lemon juice, salt, coriander leaves, black pepper powder, cornflour, and mix well.
Step 3
Heat sufficient oil in a kadai.
Step 4
Grease your palms with a little oil, divide the mixture into equal portions and shape each portion into a tikki.
Step 5
Slide the tikkis into hot oil and deep-fry the tikkis till golden brown and crisp. Drain on absorbent paper.
Step 6
Arrange the tikkis on a serving platter and serve hot with green chutney and tomato ketchup.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
