शादियों वाली क्रिस्पी टिक्की छोले बनाने का आसान तरीका ठेले वाले के सीक्रेट tikki chole Holi special

Ingredients

• 1 cup Dried Chickpeas (soaked overnight, then drained)
• 3 cup Water (for cooking chickpeas)
• 1 tsp Salt (for boiling chickpeas)
• 0.5 tsp Turmeric Powder (adds color and subtle flavor)
• 2 piece Tomatoes (chopped; skins removed after cooking)
• 1 tsp Ginger (freshly grated)
• 2 piece Green Chilies (finely chopped; adjust to heat preference)
• 1 tsp Cumin Powder
• 1 tsp Red Chili Powder
• 0.5 tsp Amchur Powder
• 1 tsp Coriander Powder
• 0.5 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Black Salt
• 1 tsp Chole Masala (optional, adds depth)
• 4 piece Potatoes (large, boiled, peeled, mashed)
• 4 tbsp Corn Starch (for binding; also called corn flour)
• 2 slice Bread (crusts removed, ground into fine crumbs)
• 3 tbsp Ghee (for frying; gives authentic flavor)
• 0.5 cup Plain Yogurt (for serving as chaat topping)
• 2 tbsp Tamarind Chutney (optional sweet‑sour topping)
• 2 tbsp Green Chutney (cilantro‑mint chutney)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Chaat Masala
• 1 small piece Onion (finely chopped for garnish)
• 2 tbsp Fresh Coriander (chopped, for garnish)
• 2 tbsp Sev (optional crunchy garnish)

Instructions

1. Soak Chickpeas Overnight

   Place the dried chickpeas in a large bowl, cover with plenty of water and let them soak for at least 12 hours or overnight.

   Time: PT12H

2. Pressure Cook Chickpeas

   Drain the soaked chickpeas, add them to the pressure cooker with 3 cups water, 1 tsp salt and ½ tsp turmeric powder. Cook on high pressure for 15 minutes, then allow natural pressure release.

   Time: PT20M

   Temperature: high pressure

3. Add Tomatoes and Aromatics

   Open the cooker, add chopped tomatoes, grated ginger and finely chopped green chilies. Close the lid and simmer on low heat for 5‑7 minutes so the tomatoes soften and their skins loosen.

   Time: PT7M

4. Cool and Mash

   Turn off the heat and let the mixture cool to room temperature. Open the lid, remove the softened tomato skins, and mash the tomatoes with a potato masher. Optionally add finely chopped onion or garlic if you like.

   Time: PT10M

5. Season the Chickpea Mixture

   Stir in cumin powder, red chili powder, amchur powder, coriander powder, Kashmiri red chili powder, black salt, chole masala and additional salt to taste. Cook on low flame for 5 minutes, stirring continuously.

   Time: PT5M

6. Mash Boiled Potatoes

   In a separate bowl, mash the boiled potatoes until completely smooth with no lumps. Add 4 tbsp corn starch and mix well.

   Time: PT5M

7. Combine Chickpea and Potato Mixtures

   Add the spiced chickpea mash to the potato mash. Mix thoroughly until a cohesive, slightly sticky dough forms. If the mixture feels too wet, sprinkle a little extra corn starch; if too dry, add a teaspoon of water.

   Time: PT5M

8. Shape and Lightly Coat Patties

   Divide the dough into equal portions (about 8‑10). Roll each portion into a smooth ball, then flatten to a round patty about 1 cm thick. Lightly dust both sides with corn starch or the prepared bread crumbs.

   Time: PT5M

9. Fry the Tikki

   Heat 3 tbsp ghee in a flat skillet over medium heat. Place the patties in the pan, leaving space between them. Fry 3‑4 minutes on each side until deep golden‑brown and crisp. Press gently with a spatula to ensure even browning.

   Time: PT12M

   Temperature: medium heat

10. Assemble the Chaat

    Arrange the fried tikkis on a serving plate. Top each with a spoonful of boiled potatoes, a drizzle of yogurt, tamarind chutney and green chutney, a squeeze of lemon juice, a pinch of chaat masala, chopped onion, fresh coriander and sev if using. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

35 g

Fat

8 g

Fiber

6 g

Ingredient Substitutions

• Instead of Dried Chickpeas: White peas
• Instead of Ginger: Ground ginger (0.25 tsp)
• Instead of Green Chilies: Red chili flakes (0.25 tsp)
• Instead of Kashmiri Red Chili Powder: Paprika
• Instead of Potatoes: Sweet potatoes (texture changes)
• Instead of Corn Starch: Rice flour, All‑purpose flour (small amount)
• Instead of Bread: Panko breadcrumbs
• Instead of Ghee: Vegetable oil
• Instead of Plain Yogurt: Coconut yogurt (vegan)
• Instead of Tamarind Chutney: Date chutney

Equipment Needed

• Pressure Cooker
• Saucepan
• Mixing Bowl
• Potato Masher
• Grater
• Knife
• Cutting Board
• Skillet (Flat pan / Tawa)
• Spatula
• Measuring Cups
• Measuring Spoons
• Plate for Serving (optional)
• Food Processor (optional)

Critical Steps — Do Not Skip

• Soaking chickpeas overnight for proper softness
• Pressure cooking chickpeas until tender
• Mashing potatoes to a completely smooth consistency
• Achieving the right binding with corn starch without making the dough gummy
• Frying the tikki on medium heat until golden and crisp

Chef Tips from the Video

• Use Yukon Gold potatoes for a naturally creamy mash.
• Kashmiri red chili powder gives a vibrant color without overwhelming heat.
• A thin layer of corn starch on both sides prevents the tikki from sticking and speeds up browning.
• Press the tikki gently with a flat spatula while frying to create an even crust.

Troubleshooting

Storage

Refrigerator: Store cooked tikkis in an airtight container for up to 2 days. Reheat in a skillet to restore crispness.

Freezer: Freeze cooked tikkis on a tray, then transfer to a zip‑lock bag. They keep for up to 1 month. Thaw and pan‑fry before serving.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Soak and pressure‑cook chickpeas a day ahead; keep them refrigerated.
• Boil and mash potatoes, then store the mash covered in the fridge for up to 24 h.
• Shape the tikki dough and keep the patties refrigerated; fry just before serving for maximum crispness.

Frequently Asked Questions