Cholley Tikki

About Cholley Tikki

Ingredients

• Tikki
• Potatoes 300 gms
• Cornflour 2 tbsps + to roll the tikkis
• Ghee 1 tbsp + to shallow fry
• Asafoetida ½ tsp
• Ginger, chopped 1 tsp
• Green chilli, chopped 1
• Raisins 1 tsp
• Split skinless green gram (dhuli moong dal) 1 tsp
• Split Bengal gram (chana dal) 1 tsp
• Salt to taste
• Red chilli powder 1 tsp
• Cumin powder ½ tsp
• Coriander powder 1 tsp
• Garam masala powder 1 tsp
• Chaat masala 1 tsp
• Chole
• Chick peas (kabuli chane), soaked overnight 250 gms
• Tea leaves 2 tbsps
• Green chillies, chopped 2
• Ginger, chopped 2 inches
• Large onion, chopped 1
• Large tomato, chopped 1
• Freshly coriander leaves, finely chopped 2 tsps
• Dried mago powder (amchur) 1 tsp
• Fennel (saunf) powder 1 tsp
• Coriander powder 2 tsps
• Red chilli powder 1 tsp
• Garam masala powder 1 tsp
• Chana masala 1 tsp
• Cumin powde ½ tsp
• Black salt to taste
• Ghee tbsps
• Dried fenugreek leaves (kasuri methi), crushed 1 tsp

How to Make Cholley Tikki (Stepwise Photos)

Method

1. For the tikki, boil potatoes in a deep non-stick pan. Drain, cool, peel, mash and put them into a bowl. Add cornflour and mix well.
2. For the stuffing, heat 1 tbsp ghee in a non-stick pan. Add asafoetida, ginger, green chilli and mix.
3. Add some raisins, split green gram, split Bengal gram, salt, red chilli powder, cumin powder, coriander powder, garam masala powder, chaat masala and a little. Mix and cook till the grams are soft. Mash with a masher.
4. Divide the potato mixture into equal portions, stuff each portion with some stuffing mixture, bring the edges together, seal and shape them into tikkis.
5. Heat sufficient ghee in a non-stick pan. Spread cornflour in a plate. Roll the tikkis in cornflour and shallow-fry, turning sides, till both sides are evenly golden. Drain on absorbent paper.
6. For the chole, strain the chickpeas and pressure cook them with tea leaves tied muslin cloth, till 6-7 whistles are given out. Open the cooker when the pressure reduces completely and strain the chickpeas. Reserve the stock.
7. Transfer the chickpeas in a big bowl, add green chillies, ginger, onion, tomato, coriander leaves, dried mango powder, fennel powder, coriander powder, red chilli powder, garam masala powder, chana masala and cumin powder and mix well. Add black salt and mix well.
8. Heat ghee in a deep non-stick pan, add the chickpea mixture and a little stock and mix well. Let it cook for about 10 minutes.
9. Crush dried fenugreek leaves and add and mix well.
10. Arrange the tikkis on a serving platter and the chollley in a serving bowl and serve hot.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps