< Back to Recipes

Chole Tikki chaat recipe बाज़ार जैसे छोले टिक्की की चाट Chole Pattice

Best recipe for the season :)

35-40 minutes
Chole Tikki chaat recipe बाज़ार जैसे छोले टिक्की की चाट Chole Pattice Recipe - Ranveer Brar


For Cooking Chickpeas

2 cups Chickpeas, soaked, overnight, छोले

Salt to taste, नमक स्वादअनुसार

2 Green Chillies, हरी मिर्च

2 Black Cardamom, बड़ी इलायची

5-6 Black Peppercorns, काली मिर्च के दाने

2 Cloves, लॉन्ग

4-5 cups Water, पानी

3 Garlic cloves, लहसुन

½ inch Ginger, peeled, sliced, अदरक


For Ginger Garlic Paste

1 inch Ginger, peeled, roughly chopped, अदरक

2-3 Garlic cloves, roughly chopped, लहसुन

2 Green chili, roughly chopped, हरी मिर्च

Salt to taste, नमक स्वादअनुसार


For Tempering

2-3 tbsp Ghee, घी

2 Bay leaf, तेजपत्ता

2 Dry Kashmiri chilli, सुखी कश्मीरी लाल मिर्च

1 tsp Cumin seeds, जीरा

½ tsp Fennel seeds, सॉफ

½ tsp Coriander seeds, धनिया के बीज

Prepared Ginger Garlic Paste, अदरक लहसुन का पेस्ट

Little water, पानी

Cooked Chickpeas, पके हुए छोले

1 tbsp Degi red chilli powder, देगी लाल मिर्च पाउडर

½ tsp Turmeric powder, हल्दी पाउडर

A pinch of asafoetida, हींग

2 tbsp Coriander powder, धनिया पाउडर

2-3 cups Water, पानी

⅔ cup Tamarind pulp, इमली का गूदा

⅓ cup Jaggery, गुड़


For Pattice

4-5 large sized Frying potato, boiled, पहाड़ी आलू

2 Bread slice, trim the edges, ब्रेड स्लाइस

½ tsp Cornstarch, कॉर्नस्टार्च

Salt to taste, नमक स्वादअनुसार


For Green Chutney

½ cup Coriander leaves, धनिया  पत्ता

¼ cup Mint leaves, पुदीने के पत्ते

½ inch Ginger, peeled, अदरक

1 Garlic clove, लहसुन

Salt to taste, नमक स्वादअनुसार

1 Green chilli, हरी मिर्च

¼ tsp Sugar, चीनी

½ tsp Oil, तेल

2 tbsp Curd, beaten, दही


For Masala

1 tsp Cumin seeds, जीरा

½ tsp Fennel seeds, सॉफ

10-12 Black peppercorns, काली मिर्च के दाने

Salt to taste, नमक स्वादअनुसार


For Frying Pattice

3-4 tbsp Ghee, घी


For Assembling

Prepared Pattice, तैयार पैटिस

Prepared Chole, पके हुए छोले

Green chutney, हरी चटनी

Prepared Masala, तैयार किया हुआ मसाला


For Salad

2 medium size Onion, chopped, प्याज

1 medium Tomato, chopped, टमाटर

1 Green chili, हरी मिर्च


For Garnish

Pomegranate pearl, अनार के दाने

Coriander sprig, धनिया  पत्ता


For Cooking Chickpeas

  • In a pressure cooker, add soaked chickpeas, salt to taste, green chillies, black cardamom.
  • Add black peppercorns, cloves, water, garlic cloves, ginger.
  • Cover and pressure cook for 2-3 whistles. Once the pressure releases, open the cooker.
  • Strain the chole and keep aside for further use.


For Ginger Garlic Paste

  • In a mortar pestle, add ginger, garlic, green chili, salt to taste and make a paste of it.

For Tempering

  • In a handi, add ghee once it’s hot, add bay leaf, dry kashmiri red chili, cumin seeds.
  • Add coriander seeds and let it splutter well. Add prepared ginger garlic paste and saute well.
  • Add a little water and mix well. Add cooked chickpeas, degi red chili powder, turmeric powder.
  • Add asafoetida, coriander powder and saute it well.
  • Add water, tamarind pulp, jaggery and mix everything well.
  • Cook on medium flame for 5-10 minutes.
  • In a serving plate place the prepared pattice, prepared chole on the other side.
  • Along with chopped onion, tomato, green chili. Add green chutney and sprinkle some prepared masala on top of it. Garnish it with pomegranate pearls, coriander sprig and serve hot.


For Pattice

  • In a large bowl, add boiled frying potato, bread slice, cornstarch, salt to taste and mix everything well.
  • Now, take the potato mixture and divide into equal portions.
  • Take each portion and roll in between your palms and flatten it bit
  • Repeat it with remaining mixture.
  • Heat ghee in a pan for shallow frying. Fry the patties from both the sides till golden brown in color.
  • Keep aside for further use.


For Green Chutney

  • In a bowl, add coriander leaves, mint leaves, ginger, garlic, salt to taste, green chili.
  • Add sugar, oil. Transfer this into a grinder jar and grind it into a smooth paste.
  • Transfer it into a bowl, add curd and mix well. Keep aside for further use.


For Masala

  • In a non-stick pan, add cumin seeds, fennel seeds, black peppercorns, salt to taste.
  • Dry roast on low flame until the spices turn aromatic.
  • Transfer it into a grinder jar and grind into a fine powder. Keep it aside for further use.






Leave a Review

Your email address will not be published. Required fields are marked *

Are you a passionate cook looking to showcase your skills in our website? Submit your recipe and get a chance to feature your skills with us.

Submit Now