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Place a non stick pan on medium heat.
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Add 1 tablespoon of olive oil.
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Once oil gets hot add chopped onion.
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Saute till onion turn golden brown in colour.
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Add ginger garlic paste and saute till raw aroma evaporates.
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Add spices asafoetida, turmeric powder, red chili powder, garam masala, anardana powder and coriander powder.
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Saute for a min and add tomato puree. Cook the masala on low heat for 3-4 min.
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Once masala starts leaving oil on the edges, it means masala is cooked.
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Add boiled chickpeas to the cooked masala and add salt to taste.
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Add 1 cup of water. Put the lid on and let it boil.
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Once it comes to boil slow down the heat to minimum possible heat and let it simmer for 7-8 min.
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Till now chole will get thicken in consistency and trapped aroma of spices.
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Chickpeas are ready to serve.
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Cut boiled potato into cubes.
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Soak the whole wheat bread in room temperature water for few seconds.
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Now squeeze all the water from the bread and add to the chopped potato.
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Add spices cumin powder, coriander powder, chaat masala, ginger powder, green chilies, red chili powder, dry mango powder and black salt.
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Mash the potatoes mixture with the help of potato masher or better to use hand.
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Mix everything thoroughly.
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Now divide the mixture into 5 equal portions and make patty out of it.
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Now coat the aloo patties in corn flour also known as corn starch.
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Heat a non stick skillet on high heat for shallow frying.
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Drizzle some oil on skillet. Put the tikkis gently on the pan.
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Smear some oil on tikki as well. Cook till bottom side is brown and crispy.
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Once cooked, flip the tikkis using spatula and let it get brown other side as well.
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Shift them to a plate and keep it aside.
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Now start plating.
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Pour chole in a serving dish and place two aloo tikki over.
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Drizzle some yogurt. Pour the green chutney or sweet tamarind chutney. If you don't have chutney ready tomato ketchup will also work.
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Sprinkle chopped mint leaves and lastly garnish with sev.
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Serve aloo tikki chole immediately.