Monday, March 21, 2011

Chole Tikki

  • 1 cup Chickpeas / Chole / Kabul Channa
  • 1 Potato boiled
  • 1 tsp Ginger garlic paste
  • 1/4 cup Coriander leaves chopped
  • 3 Green chillies
  • 1/2 tsp Chili powder
  • 1/2 tsp pepper corns
  • 1 Lemon
  • Oil spray
  • Salt to taste
For serving:
  • 1/2 cup Dates sweet chutney
  • 1/2 cup Green chutney
  • 1/2 cup Yogurt blended

  1. Soak Channa overnight and cook in a pressure cooker with enough water until soft.
  2. Strain all the water and keep the channa aside.
  3. Now take a food processor, add cooked channa, potato, ginger garlic paste, pepper corns, green chillies, chili powder, coriander leaves and salt.
  4. Blend all together without water to a coarse paste.
  5. Now transfer to a bowl, add lemon juice and mix well.
  6. Preheat the oven to 400 F.
  7. Now spray oil on a baking tray.
  8. Now make equal ball of the grounded paste and flatten with fingers and place on a tray.
  9. Spray oil on them and place in oven for 10 mins.
  10. Turn on the other side of the tikkies and again spray oil on the tikkies.
  11. Bake for another 10 mins.
  12. Nice golden brown color should be formed on both the sides.
  13. Transfer the tikkies to a serving plate.
  14. Serve with plain yogurt, green chutney and sweet chutney.
  15. Enjoy!!

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