Kala Chana Tikki Chaat

Enjoy this flavorful Kala Chana Tikki Chaat, a protein-packed festive snack topped with yogurt, chutneys, and crispy veggies!

Recipe Source Link:https://www.mygingergarlickitchen.com/kala-chana-tikki-chaat/

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RECIPE INGREDIENTS

» For boiling Kala Chana

• 4 cups soaked kala chana (black chickpeas)
• Water for boiling the chickpeas
• 1 teaspoon salt

» For the Kala Chana Tikki

• 4 medium-sized potatoes, peeled and boiled
• 1 medium-sized onion, chopped
• 1 inch ginger
• 1 green chili, chopped
• 2 tablespoons of chopped cilantro
• 1 tablespoon mint cilantro chutney
• 3 tablespoons rice flour
• 1.5 teaspoons red chili powder
• 1/2 teaspoon black salt
• Salt, to taste
• 1/2 teaspoon black pepper powder
• 1 tablespoon amchur (dry mango) powder
• 1 teaspoon roasted cumin powder
• 1/2 teaspoon garam masala powder
• 1 teaspoon mint powder

» For Cooking:

• Oil or ghee

» For the Chaat Dahi (Yogurt)

• 2 cups chilled thick yogurt (dahi), or as needed
• Black salt
• 1 teaspoon cumin powder
• 1 teaspoon sugar

» Toppings:

• Mint cilantro chutney
• Tamarind chutney
• Nylon sev
• ½ cup boiled kala chana
• Chopped onions
• Chopped tomatoes
• Pomegranate arils
• Spices: red chili powder, cumin powder, chaat masala powder

RECIPE INSTRUCTIONS

» Boiling Kala Chana

1. Add soaked and rinsed kala chana to a pressure cooker along with some salt and 3 cups of water. I am using hot water for faster cooking, you can also use cold water. Cover the lid, and pressure cook the soaked kala chana for about 3-4 whistles until soft but not mushy. Once cooked, let the pressure cool off before opening the lid. Drain the black chickpeas with a strainer.

» Make the Tikki Mixture

1. Transfer 3 cups of boiled chickpeas to a mixing bowl; we are reserving 1 cup for toppings. Add all the spices to the bowl. Also, add grated ginger, chopped onions, green chilies, and cilantro. Then add rice flour, mint cilantro chutney, and boiled potatoes.
2. Mash them with your hands or using a potato masher until the mixture binds. Make sure that you don't mash the kala chana completely. We want some whole chunks here, as they give a nice texture when we bite into it. Grease your palms and shape the mixture into small round patties or tikkis.

» Cook the Tikkis

1. Heat a non-stick pan with a bit of oil and cook the tikkis on medium heat until they are golden brown and crispy on both sides. Set them aside.

» Make Chaat Dahi

1. In a small mixing bowl, add the chilled yogurt, sugar, black salt, and cumin powder and mix until smooth and creamy. Keep it aside.

» Assemble Kala Chana Tikki Chaat

1. Spread the chaat dahi on a serving plate. Add the toppings like chopped onions, tomatoes, boiled chickpeas, and pomegranate arils. Drizzle with mint cilantro chutney and tamarind date chutney for that sweet and tangy punch. Add nylon sev and spices. Place the crispy tikkis on top and repeat the same toppings: chaat dahi, pomegranate arils, mint cilantro chutney, tamarind chutney, nylon sev, and spices like red chili powder, cumin powder, and chaat masala. Your delicious Kala Chana Tikki Chaat is ready to be served. Enjoy the extravaganza of flavors, colors, and textures!

RECIPE NOTES

1. You can also swap black chickpeas with regular chickpeas.
2. To get the best crispy texture and even cooking, fry them on medium heat and only flip them 2-3 times.