Tikki Chole

BM 36.
Week 1.
Day 2.
Theme : Combo Dishes.

Street food is one of my favorite food, let it be pani puri, pav bhaji, mirchi bajji or chole tikki. They have some special taste. Even after trying for 10 times at home  you won't get the same  taste of street food. These street foods taste even more delicious during monsoon and winters. 

Today we had almost 7 to 8 inches of snow in New Jersey. School district declared holiday and even dear hubby was working from home. As everyone was home had plenty of time to something hot and spicy snack. So i came up with Tikki chole and we all loved it. My son loved to have just the tikki's with ketchup and daughter had just the chana from chole and few pieces of tikki.
Me and dear hubby loved having this yummy combo dish with some tea.  

Tikki Chole is one of the popular street food in North India. Tikki means patties or cutlets made with veggies or meat. Today I made these patties with boiled potato and some spices.
These tikki's are served with spicy chick peas curry, chole. Made with chick peas, onion, tomato and some spices. Here goes the recipe.....

We need:

For Chole:
Chana / Chick peas 1cup
Onion 1 small
Tomato 1 small
Green chili 2
Curry leaf 4
Salt to taste
Oil 3 spoons
Haldi 1/4 sp
Chole masala 1 1/2 spoon
Coriander powder 1/4 spoon
Cumin powder 1/4 spoon
Chopped cilantro 1/4 cup

For Tikki:
Potatoes 3 medium
Green peas 1/4 cup
Chat masala 1/2 spoon
Cumin powder 1/4 spoon
Salt to taste
Chopped onion 2 spoons
Chopped green chili 1
Chopped cilantro 3 spoons
Lime juice 2spoons
Corn flour 3spoons
Bread crumbs 
Oil for shallow frying


Method:

For Chole:
Soak chana over night or for 6 to 7 hours.
Presser cook chana adding enough water and keep aside.
In a deep pan add oil  and add chopped onion, curry leaf and green chili.
Saute for few minutes and add chopped tomato and haldi.
Cook till tomatoes become soft.
Now add cumin, coriander and chole masala.
Add salt to taste.
Now add cooked chana  with water.
Mix well  cover and cook till all the water disappears.
Finally add chopped cilantro and keep aside.

For Tikki:
Boil potatoes and remove skin.
Mash the potatoes and add chat masala, cumin powder, chopped onion, cilantro and chopped green chili.
Add salt to taste and green peas.( Used frozen green peas)
Also add corn flour, lime juice and salt to taste.
Mix everything together and keep aside.
Heat large skillet and add few drops of oil.
Now make small patties with the potato mixture and dip each patti or tikki in bread crumbs.
Now place these patties / Tikki in the skillet.
Fry on low to medium flame till nice and crisp on both sides.
Gently flip over to on both sides.

Serving Tikki Chole:
Take a plate and add chole.
Place 2 or 3 tikki's on  chole and garnish with chopped onion and cilantro.
You can also add some green chutney, sweet chutney and yogurt on top and serve.

Check to see what my fellow bloggers are cooking for BM 36.