Ingredients :
For chole :
2 cups kabuli channa ( garbamzo/ chickpeas/chole )
1 onion (paste)
1/2 tps ginger-garlic paste
1/2 tbsp channa masala ( I use MDH or Badshah masala)
1/2 tsp red chilli powder
1/2 tsp kasoori methi
1 tsp oil
1/2 tsp whole jeera/cumin seeds
A pinch hing powder
Salt to taste
For Tikkis :
4 Potatoes ( boiled and mashed )
1/2 tsp red chilli powder
1/2 tsp corriender powder
1/2 tsp cumin powder
Finely chopped fresh corriender leaves
Finely chopped 1 green chilli
Salt to taste
Other ingredients :
Green chutney
Tamarind and date chutney
Onion slices for garnishing
Chopped corriender leaves for garnishing
Method :
For chole :
- Soak Kabuli channa overnight. Pressure cook them till soft. While cooking in pressure cooker add enough water and add tea bag to give blackish color to the channa.
2. Add ginger-garlic paste and onion paste. Saute till done.
3. Add all spices and little water and saute till cooked.
4. Add boiled channa and enough water. The gravy should be liquidy.
5. Add salt and kasoori methi.
6. Let it boil for 5 mins.
For tikki :
1. In a bowl mash the potatoes and add all the ingredients and mix well.
2. Make small size thin tikki's and swallow fry them till nice dark golden brown.
How to serve :
1. In a plate add the chole mix both the chutneys and in center place 2 tikkis.
2. Garnish with onion slices and corriender leaves.
3. Serve hot.
4. Enjoy!
