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Explore Tikki Chole Recipe | Crispy Aloo Tikki Chaat | कुरकुरी चोले टिक्की | Chef Sanjyot Keer with 4,297,668 views, 56,381 likes, and 1,516 comments. Experience the impact of this video content that has captured audience attention.

Full written recipe of Tikki Chole Prep time: 20-25 mins (8-10 hrs soaking) Cooking time: 1 hour Serves: 4-5 people Chole Ingredients: CHICKPEA | काबुली चने 250 GRAMS SALT | नमक TO TASTE BLACK CARDAMOM | बड़ी इलायची 1 NO. BAY LEAF | तेज पत्ता 2 NOS. CLOVES | लौंग 4-5 NOS. BAKING SODA | बेकिंग सोडा A LARGE PINCH WATER | पानी AS REQUIRED (1 INCH ABOVE CHICKPEAS) GREEN CHILLI | हरी मिर्च 2 NOS. GINGER | अदरक 2 INCH SALT | नमक A PINCH GHEE | घी 2 TBSP CUMIN SEEDS | जीरा A LARGE PINCH ASAFOETIDA | हींग 1/4 TSP SALT | नमक TO TASTE BLACK SALT | काला नमक 1 TSP SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 2 TSP YELLOW CHILLI POWDER | पीली मिर्च का पाउडर 2 TSP CORIANDER POWDER | धनिया पाउडर 1 TBSP GARAM MASALA | गरम मसाला 1 TSP TAMARIND | इमली LEMON SIZED BALL (SOAKED) GINGER | अदरक 1 INCH (JULIENNE) ROASTED KASURI METHI POWDER | भुनी कसूरी मेथी का पाउडर A LARGE PINCH FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: Wash the chickpeas & soak then in water overnight or for 8-10 hours. Discard the water & add the soaked chickpeas into a pressure cooker along with salt, whole spices, baking soda & water. Pressure cooker the chickpeas over high flame for the first whistle then cook for 4-5 more whistles over medium flame. Switch off the flame & let the cooker depressurize naturally. Make the ginger chilli paste by pounding them using a mortar pestle or a small mixer grinder. Set a kadhai over high flame, add the ghee & let it get hot. Further add cumin seeds, asafoetida & the paste, stir well & cook over high flame for a minute. Add the cooked chickpeas followed by all the powdered spices & tamarind water, stir well & cook over high flame for 7-8 minutes. Mash a few chickpeas while stirring, this will help the chole to thicken up, the final consistency should be semi-thick but pourable. Lastly taste & adjust salt if required & add ginger, kasuri methi & fresh coriander, stir well. Your delicious chole are ready. Aloo Tikki Ingredients: POTATO | आलू 7-8 NOS. (BOILED) SALT | नमक TO TASTE CORN FLOUR | कॉर्न फ्लोर 3-4 TBSP CORN FLOUR | कॉर्न फ्लोर AS REQUIRED GHEE | घी 3 TBSP Method: Grate & add the boiled potatoes in a large bowl then add salt & gradually add corn flour. For the perfect tikki make sure you are using pahadi / indori / chipsona variety of potatoes or else the tikkis won’t turn out to be crispy. Mix well to combine & form a potato dough, the quantity of corn flour might vary depending on the quality of the potatoes, the mixture should not not be sticky it should just bind well. Take a small portion from the mixture of about 80-90 grams & from it into a roundel, then slightly press it to form a thick tikki then dust a few pinches of corn flour on it to coat it slightly, shape all the tikkis similarly. Set a large, flat pan over high flame & add ghee, let the ghee get moderately hot. Place the tikkis & fry them over medium flame until they turn light golden brown from both the sides. Then using a potato masher, mash the tikkis to form thick discs then fry the tikkis over medium low flame until they turn golden brown & crisp from both the sides. Your super crispy aloo tikkis are ready. Green chutney Ingredients: MINT | पुदीना 1 CUP FRESH CORIANDER | हरा धनिया 1 CUP GINGER | अदरक 1 INCH GREEN CHILLI | हरी मिर्च 2 NOS. SALT | नमक TO TASTE DRY MANGO POWDER | आमचूर पाउडर 1 TBSP BLACK SALT | काला नमक ½ TSP CUMIN POWDER | जीरा पाउडर ½ TSP ICE CUBE | बर्फ WATER | पानी AS REQUIRED Method: In a mixer jar add all the ingredients of the chutney & grind it into a fine paste, your green chutney is ready. Amchur Chutney Ingredients: DRY MANGO POWDER | आमचूर पाउडर 75 GRAMS WATER | पानी 750 ML (ADDED GRADUALLY) JAGGERY | गुड़ 500 GRAMS SALT | नमक TO TASTE BLACK SALT | काला नमक 1 TSP ROASTED CUMIN POWDER | भुने जीरे का पाउडर 1 TBSP GINGER POWDER | सोंठ 1 TSP BLACK PEPPER POWDER | काली मिर्च का पाउडर ¼ TSP FENNEL POWDER | सौंफ का पाउडर ¼ TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP Method: In a stock pot add the dry mango powder & gradually add the water while mixing it continuously to form a lump free mixture. Then add all the remaining ingredients & switch on the flame. Stir well & cook over high flame until the jaggery melts & bring the chutney to a boil. Further lower the flame to medium & let it simmer for 15 mins. Switch off the flame & let it cool down completely. Amchur ki chutney is ready, you can store it in the fridge for a few months & freeze it to store it for a year. #YFL #SanjyotKeer #tikkichole The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Green Chutney 1:27 Amchur Chutney 2:41 Chole 6:20 Tikki 9:49 Plating 14:44 Outro 16:02

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