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Sify Home > Food > Vegrecipes > Regional cuisine > North indian > Almond Tikki with Chhole
Almond Tikki with Chhole
Method
To make the chhole:
  1. Heat ghee in a pan.
  2. Add cumin seeds and onion. Saute until brown.
  3. Add ginger and garlic pastes. Saute further.
  4. Add powdered spices and fry well.
  5. Add tomato paste and chickpeas.
  6. Cook till gravy thickens.
  7. Season and finish with coriander leaves.

To make the tikkis:

  1. Heat 20 ml oil in a pan.
  2. Saute cumin seeds, green chilli, cumin powder and ginger.
  3. Add green peas, potato, salt and chaat masala.
  4. Mix well and cool.
  5. Stir in coriander leaves and make tikkis. Set aside.
  6. Dip tikkis in batter and roll in almond flakes.
  7. Let flakes set.
  8. Shallow fry in 80 ml oil.
  9. Serve hot with chhole, yoghurt, chutney and sev.
Ingredients:
For the chhole masala:

Ghee - 2 tbsp
Cumin seeds - 1 tsp
Onions, chopped - 280 gms
Ginger paste - 4 tsp
Garlic paste - 1 tbsp
Chilli powder - 2 tsp
Tomato paste - 150 ml
Chickpeas, soaked overnight and boiled with 1.5 tsp turmeric powder - 600 gms
Salt - 1 tsp
Coriander leaves, chopped - 2 tsp

To make the tamarind chutney, boil until thick and strain:

Tamarind, soaked in lukewarm water for 6 hours and strained to get a thick pulp - 100 gms
Jaggery, soaked in warm water - 50 gms
Coriander seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
A pinch of cardamom powder
Chopped ginger - 1/2 tsp
Chopped green chillies - 1/4 tsp
Salt - 1/4 tsp
Aniseed - 1/4 tsp
Ginger powder - 1/4 tsp
A pinch of chilli powder

For the tikkis:

Oil - 100 ml
Cumin seeds - 1/2 tsp
Chopped green chillies - 2 tsp
Cumin powder - 1 tbsp
Chopped ginger - 2 tbsp
Green peas, blanched - 300 gms
Potatoes, boiled and mashed - 500 gms
Salt - 4 tsp
Chaat masala - 2 tsp
Chopped coriander leaves - 1 tsp
Flour + water, to make a smooth batter - 100 gms
Almond flakes - 100 gms
Yoghurt. beaten and sweetened - 150 ml
Sev - 2 tsp

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