This Kala Chana Tikki Chaat is a delicious and flavorful Indian snack made with boiled black chickpeas, potatoes, and some essential spices. Here, crispy pan-fried tikkis or cutlets are topped with creamy yogurt, chutneys, veggies, sev, and spices.
Serve it at your festive party or enjoy it as a snack any time you are craving some street food. If you are craving something crispy, tangy, and full of flavor this Diwali, this Kala Chana Tikki Chaat is for you.
Experiment with a siphon to create foams and mousses that add a playful element to your dishes.
Table of contents
Imagine crunchy black chickpea tikkis topped with creamy, cool yogurt, spicy, sweet, and tangy chutneys, crunchy onions, sev, and a burst of textures from all the toppings. Every spoonful of this chaat has the taste of street-style chaat we all love, but made at home with hygiene, precision, and care.
About Kala Chana Tikki Chaat
Kala Chana Tikki Chaat, or Black Chickpea Tikki Chaat, is a fusion of traditional Indian flavors that brings together the goodness of black chickpeas and the crispiness of potato tikkis.
The kala chan tikki in this recipe are made with black chickpeas, potatoes, spices, and herbs and are pan-fried until crisp and golden brown. Then these tikkis are sandwiched with chaat dahi, mint and tamarind chutneys, and spices.
If you have boiled black chickpeas and potatoes ready, then this recipe will get done in just 20 minutes!
Not only is this chaat scrumptious, but it is also a healthy option due to the addition of black chickpeas and creamy yogurt, which makes it a great option for festive snacking.
The extravagant colors, mouthwatering flavors, and various textures of this easy chaat recipe make it a perfect treat for Diwali celebrations. This simple-to-make kala chana chaat will be a lovely addition to any festive table.
Making this easy chaat recipe is great for enjoying during a Diwali party, a time of joy and celebration. The colorful presentation and the medley of tempting flavors of this chaat will leave your taste buds craving more, and your guests will keep asking for more!
Is your mouth watering now? Let’s make it.
Why You Will Love This Recipe
This kala chana tikki chaat
✔︎ is delicious and easy to make
✔︎ is packed with protein and nutrients
✔︎ is flavorful and nutritious
✔︎ is vegetarian and gluten-free
✔︎ can also be made vegan
✔︎ is a healthier option
✔︎ is perfect for parties and celebrations
✔︎ has a medley of flavors and textures
✔︎ can easily be customized
Ingredients
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Kala Chana (Black Chickpeas): As the name suggests, it is the main ingredient of this recipe. You will need soaked and boiled black chickpeas for making this chaat recipe. Rich in protein and fiber, they give a hearty base to these tikkis.
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Potatoes: You will need about medium-sized potatoes, peeled and boiled, to bind the tikki mixture. They add a soft and fluffy texture and give an aloo tikki-like feel to this tikki.
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Onion: Chopped onions are added for pungency and crunch to the tikki mixture and are also used as a topping.
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Ginger: Grated ginger is added for warmth.
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Green Chili: A bit of chopped green chili is added for heat in the tikki.
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Cilantro: Used in the tikki mixture, cilantro gives it freshness, color, and a herby touch.
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Mint Cilantro Chutney: Used in both the tikki mixture and as a topping, this adds a burst of flavor.
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Rice Flour: Used as a binding agent and also adds crispiness to the cooked tikkis.
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Spices: You will need some basic spices like red chili powder, black salt, regular salt, black pepper powder, amchur (dry mango) powder, roasted cumin powder, garam masala powder, and 1 teaspoon mint powder to give this tikki recipe flavor and taste.
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Oil: Used for cooking tikkis, it gives them a golden and crispy texture. You can also use ghee or butter for pan-frying the tikkis.
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Yogurt: Used as a topping. I have used Greek yogurt for added protein, but you can use any plain yogurt of your choice.
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Sugar: A bit of sugar is used for making chaat dahi, which is seasoned yogurt.
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Other Toppings: I have used chaat dahi, boiled black chickpeas, pomegranate arils, mint coriander chutney, tamarind chutney, nylon sev, chopped onions, chopped tomatoes, and spices like red chili powder, roasted cumin powder, and chaat masala powder to boost the overall taste.
How to Make Kala Chana Tikki Chaat
Making Black Chickpea Tikki Chaat is simple and fun! Here is how to make it in easy steps:
1. In a pressure cooker, boil soaked kala chana with salt and water. Drain them and set aside.
2. Make the tikki mixture by mixing boiled kala chana, potatoes, rice flour, onion, and spices.
3. Shape the mixture into small patties or tikkis.
4. Pan-fry the tikkis with a little oil until golden brown and crispy on both sides. Alternatively, you can also bake or air fry them.
5. Prepare the chaat dahi by mixing yogurt, salt, cumin powder, and sugar.
6. Assemble the chaat by spreading a layer of toppings, then placing the crispy tikkis on top, and topping with a generous dollop of chaat dahi, mint and tamarind chutneys, and spices.
7. That’s it! Enjoy the Kala Chana Tikki Chaat immediately when it’s hot and crispy!
Variations
Spicy Tikki
If you want spicier tikkis, feel free to increase the amount of chopped green chili and red chili powder.
Baked Tikki
If you don’t like pan-fried tikkis, then instead of frying, you can also bake them in a preheated oven at 375°F (190°C) for 12-15 minutes or until golden and crispy.
Air Fryer Tikki
You can also air-fry these kala chana tikkis in an air fryer at 350°F (180°C) for 12-14 minutes or until golden and crispy.
Protein Boost
For added protein, you can add crumbled or grated paneer to the tikki mixture.
Serving Suggestions
Kala Chana Tikki Chaat makes for a mouthwatering snack or appetizer when served as a stand-alone dish. You can serve it at parties, gatherings, or as a festive treat during Diwali.
For a festive spread, you can pair it with other Indian chaat recipes like Pani Puri, Pakora Chaat, Avocado Chaat, Samosa Chaat, Chips Chaat, and Corn Chaat.
If you are serving it as an evening snack, for a satisfying experience, accompany it with some piping hot masala chai.
Storage Suggestions
You can store leftover Kala Chana Tikki in an airtight container in the refrigerator for up to 4 days. Whenever you want to serve, reheat them in a pan, in an oven, or air fryer to make them crisp before serving.
Freezing: You can also freeze them for up to 2 months for a longer shelf life. To freeze, wrap each cooled tikki in plastic wrap and then transfer them to a ziplock bag and freeze.
Tips & Tricks for Making the best Kala Chana Tikki Chaat
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Potatoes: Velvety potatoes work best for making these tikkis. You can use any of your favorite potatoes.
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Chickpeas: Instead of black chickpeas, you can also use regular chickpeas for making this tikki recipe.
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Texture: Make sure to keep some chunks in the tikki mixture. These chunks add a lovely crunch when you bite into them.
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Make Ahead: If you are making them for a party, then shape the tikkis and place them on parchment paper-lined airtight containers in a single layer. You can make them 3 days in advance. Simply fry the chilled tikkis when you are planning to serve.
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Frying: To get the best crispy texture and even cooking, fry them on medium heat and only flip them 2-3 times.
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Serving: This chaat tastes best when served fresh. So assemble it only when you are planning to serve to avoid the sogginess of the tikkis.
Kala Chana Tikki Chaat (Step-by-step photo instructions)
Boiling Kala Chana
- 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
- 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.
- 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
- 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
- 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
- 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 Card
Kala Chana Tikki Chaat [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 40 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Snacks | Indian | 6 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 250 calories | 1 |
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
INSTRUCTIONS:
Boiling Kala Chana
- 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
- 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.
- 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
- 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
- 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
- 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!
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NOTES:
- You can also swap black chickpeas with regular chickpeas.
- To get the best crispy texture and even cooking, fry them on medium heat and only flip them 2-3 times.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/kala-chana-tikki-chaat/
