Achari Chole Aloo Tikki Chaat: Spicy Chickpea & Potato Snack

Achari Chole Aloo Tikki Chaat Recipe

Achari Chole Aloo Tikki Chaat is an exciting, flavorful, and delightful Indian street food snack that is packed with layers of flavors—from tangy chutneys and spiced chickpeas to crispy potato tikkis and crunchy sev. A perfect balance of tangy, spicy, and savory, this dish makes for an ideal evening snack or a fun, hearty meal to share with friends and family. This recipe is vegetarian, and with its blend of aromatic spices and fresh ingredients, it’s sure to excite your taste buds.

Total Time: 60 minutes
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
Cuisine: Indian
Course: Snack
Diet: Vegetarian

Ingredients:

For the Chole (Chickpea Masala):

Ingredient	Quantity
Kabuli Chana (White Chickpeas)	1 cup, soaked for 8 hours
Cumin Seeds (Jeera)	1 teaspoon
Ginger (finely chopped)	1 inch
Tomato (pureed)	1
Bay Leaf (Tej Patta)	1
Nutralite Classic Spread	1 teaspoon
Turmeric Powder (Haldi)	1 teaspoon
Amchur (Dry Mango Powder)	1 tablespoon
Garam Masala Powder	1 tablespoon
Coriander Powder (Dhania)	1 teaspoon
Anardana Powder (Pomegranate Seed Powder)	1/2 teaspoon
Kashmiri Red Chilli Powder	1/2 teaspoon
Black Pepper Powder	1/2 teaspoon
Black Salt (Kala Namak)	1 teaspoon
Green Chutney (Coriander & Mint)	1 cup
Sweet Chutney (Date & Tamarind)	1 cup
Onions (finely chopped)	3
Green Chilies (finely chopped)	2
Fresh Coriander Leaves (finely chopped)	2 sprigs
Sev (for garnishing)	2 tablespoons

For the Achari Aloo Tikkis:

Ingredient	Quantity
Potatoes (Aloo), boiled and peeled	3
Ginger (grated)	1 teaspoon
Green Chilies (finely chopped)	2
Onion (finely chopped)	1
Red Chilli Powder	1/2 teaspoon
Garam Masala Powder	1/2 teaspoon
Fresh Coriander Leaves (finely chopped)	2 tablespoons
Corn Flour	1 tablespoon
Salt (to taste)	As needed
Achari Mayo	As needed for each tikki
Whole Wheat Bread Crumbs	3/4 cup
Nutralite Garlic & Oregano Spread	For cooking

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Instructions:

For the Chole (Chickpea Masala):

1. Soak the Kabuli Chana (Chickpeas):
   Begin by soaking the Kabuli Chana (white chickpeas) in water for 8-10 hours or overnight. Once soaked, drain the water and rinse the chickpeas thoroughly.

2. Cook the Chickpeas:
   In a pressure cooker, add the soaked chickpeas along with enough water to cover them and a pinch of salt. Cook the chickpeas for about 3-4 whistles or until they are soft and tender. You should be able to mash them easily when pressed between your fingers. Keep the cooked chickpeas aside.

3. Prepare the Chana Masala:
   In a heavy-bottomed pan, heat some oil and add cumin seeds (jeera), finely chopped ginger, and bay leaves. Stir-fry for a few seconds until the spices release their aromatic fragrance.

4. Add Tomato Puree and Spices:
   Stir in the pureed tomato and all the dry spice powders: turmeric powder (haldi), amchur powder (dry mango powder), garam masala powder, coriander powder, anardana powder, Kashmiri red chili powder, black pepper powder, and black salt. Sauté the mixture until it turns a deep brown color. This process enhances the flavor and helps the spices blend together.

5. Add Chickpeas:
   Once the spices are well-cooked and browned, add the cooked chickpeas into the pan. Mix well so that the chickpeas are evenly coated with the masala. Taste the mixture and adjust the salt and spice levels according to your preference.

6. Simmer the Masala:
   Cover the pan, reduce the heat to low, and let the chickpeas simmer for about 20-30 minutes. This allows the chickpeas to absorb the spices and get a nice outer coating of the masala. Once done, remove from heat and set the chana masala aside.

For the Achari Aloo Tikkis:

1. Mash the Potatoes:
   In a large mixing bowl, mash the boiled potatoes (both regular and sweet potatoes) until smooth. Ensure there are no lumps.

2. Add Aromatics and Spices:
   To the mashed potatoes, add grated ginger, finely chopped green chilies, chopped onions, red chili powder, garam masala powder, fresh coriander leaves, salt, and corn flour. Mix well to combine all the ingredients into a smooth dough-like mixture.

3. Shape the Tikkis:
   Divide the mixture into small portions and shape them into circular discs, about 1-1.5 inches in diameter.

4. Stuff the Tikkis:
   Before shaping, flatten each portion of the potato mixture and place a small spoonful of Nutralite Achari Mayo in the center. Close the edges and reshape them into a smooth round tikki.

5. Coat in Bread Crumbs:
   Dust each Achari Aloo Tikki with whole wheat bread crumbs. This ensures that the tikkis become crispy when cooked.

6. Pan-Fry the Tikkis:
   Preheat a tawa (griddle) or non-stick pan. Heat a little Nutralite Garlic & Oregano Spread in the pan and shallow-fry the tikkis until golden brown and crisp on both sides. You can also deep fry them if you prefer a crunchier texture.

Assembling the Achari Aloo Tikki Chaat:

1. Plate the Tikkis:
   Once the Achari Aloo Tikkis are ready, place them on a large serving platter.

2. Top with Chana Masala:
   Spoon the hot chana masala generously over the tikkis. Ensure that each tikki is well-covered with the flavorful chickpea masala.

3. Add Chutneys and Garnishes:
   Drizzle some green chutney (made from coriander and mint) and sweet tamarind chutney over the tikkis. Sprinkle finely chopped onions, chopped green chilies, and fresh coriander leaves for added flavor and freshness.

4. Garnish with Sev:
   Finally, top the dish with some sev (crispy chickpea flour noodles) for an added crunch. You can also garnish with a little extra black salt for that tangy kick.

5. Serve Immediately:
   Serve the Achari Aloo Tikki Chaat as a delicious snack or a light dinner, and enjoy with family and friends!

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Tips for Making the Best Achari Chole Aloo Tikki Chaat:

• Soak the Chickpeas Well: Soaking the chickpeas overnight or for at least 8-10 hours ensures that they cook faster and more evenly.

• Adjust the Spice Levels: Depending on your spice preference, you can adjust the amount of red chili powder, garam masala, and green chilies used in the recipe.

• Stuffing the Tikkis: The Nutralite Achari Mayo adds a unique tangy flavor to the tikkis. Be sure to seal the tikkis properly to prevent the filling from spilling out during cooking.

• Crispiness of the Tikkis: For extra crispy tikkis, make sure the bread crumbs are applied evenly, and fry the tikkis on medium heat to ensure they cook through without burning.

• Chutneys and Garnishes: The green chutney and sweet chutney balance the spiciness of the chana masala and tikkis. Feel free to adjust the chutneys based on your preference for sweetness or tanginess.

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Enjoy this mouthwatering Achari Chole Aloo Tikki Chaat as a special treat during the evening or serve it at your next party as a fun and flavorful appetizer!