Almond Tikki with Chhole

Recipe by
Total Time:
30-45 mins
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Rosemary Oatcakes, Best Aloo Wadi, Easy Thekua-Cookie from Bihar

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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 tspTo 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

How to Make Almond Tikki with Chhole

  • To make the chhole:
  • Heat ghee in a pan.
  • Add cumin seeds and onion. Saute until brown.
  • Add ginger and garlic pastes. Saute further.
  • Add powdered spices and fry well.
  • Add tomato paste and chickpeas.
  • Cook till gravy thickens.
  • Season and finish with coriander leaves.To make the tikkis:
  • Heat 20 ml oil in a pan.
  • Saute cumin seeds, green chilli, cumin powder and ginger.
  • Add green peas, potato, salt and chaat masala.
  • Mix well and cool.
  • Stir in coriander leaves and make tikkis. Set aside.
  • Dip tikkis in batter and roll in almond flakes.
  • Let flakes set.
  • Shallow fry in 80 ml oil.
  • Serve hot with chhole, yoghurt, chutney and sev.