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

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.