Recipe Description
Make this dish in advance. Just before serving, heat up the chole and you are done!
Ingredients:-
- Tikki
- Fresh spinach (palak), blanched and chopped – 2 bunches (500 grams)
- Potatoes, boiled and mashed – 4 medium
- Red chilli powder – ½ teaspoon
- Roasted cumin (bhuna jeera) powder – ½ teaspoon
- Cornflour – 2 tablespoons
- Salt – to taste
- Oil – for shallow frying
- Chole
- Chickpeas (kabuli chana), soaked and boiled – 1 cup
- Onion, chopped – 1 large
- Green chillies – 2-3 no
- Coriander (dhania) powder – 1 tablespoon
- Red chilli powder – ¾ teaspoon
- Turmeric (haldi) powder – ½ teaspoon
- Garam masala powder – 1 teaspoon
- Oil – 2 tablespoons
- Tomato, chopped – 1 medium
- Salt – to taste
- To serve
- Onion, chopped – 1 medium
- Tomato, chopped – 1 medium
- Chopped fresh coriander (hara dhania) – 1 tablespoon
Method:-
- For the tikki, mix together the spinach, potatoes, chilli powder, cumin powder, cornflour and salt. Divide into eight portions and shape into tikki.
- Heat the oil in a frying pan and shallow-fry the tikki till evenly browned on both sides. Drain on absorbent paper.
- For the chole, grind together the onion, green chillies, coriander powder, chilli powder, turmeric powder and garam masala
- Heat the oil in a kadai. Add the ground paste and sauté for five to eight minutes till well browned.
- Add the tomato and salt, stir well and cook till the oil separates. Add the kabuli chana and cook for about five minutes. Add one cup of liquid in which the chole was cooked. Stir well and boil for two minutes. Remove from heat.
- To serve, arrange the tikki on a plate. Top with chole, sprinkle chopped onion, tomato and coriander. Serve hot.
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Harpal ji tussi great ho .I like all your recipes. It is simple to cook.