Chole Tikki Chaat

How to Prepare

1. Soak chickpeas overnight (pre-processing step).
2. Cook soaked chickpeas with salt and tea bags in a pressure cooker for 20 minutes until soft.
3. Prepare tikki by boiling and mashing potatoes, mixing with breadcrumbs, green chilies, ginger, and spices. Shape into small patties.
4. Heat oil in a frying pan and shallow fry the tikkis until golden brown on both sides.
5. For chole, heat oil in a large pot, add cumin seeds, bay leaf, and cinnamon stick. Sauté for 1 minute.
6. Add chopped onions and cook until golden brown, then add ginger-garlic paste and sauté for 2 minutes.
7. Add tomato puree, chole masala, turmeric, red chili powder, and salt. Cook until oil separates.
8. Add cooked chickpeas with some water, simmer for 15 minutes to blend flavors.
9. Assemble chaat: Place 2 tikkis on a plate, top with a generous amount of chole, drizzle with tamarind chutney, mint chutney, and yogurt.
10. Sprinkle with chopped onions, cilantro, sev, and chaat masala. Serve immediately.