Chole Tikki Chaat | Chole with Paneer Stuffed Aloo Tikkis

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For the second day of cooking Combo Dishes, I made Chole Tikki Chat. The entire process of making this is so elaborate, I lament thinking why I take up such hard dishes, especially when I can never plan things ahead and have half the required dishes done ahead. Like the chutneys for the chat could have been done ahead. But as expected the chutneys I make, gets done by the end of the chat. Infact there has been only one incident when I made so much that it was stored in fridge for a long time. 
So I was trying to understand what shortcut methods I could use to get this done, unfortunately there is none. Best I could do is, to make this for dinner and hope hubby dear would be happy with the choice. Of course with any such dishes, there is always something missing. I was very sure that sev would always be there as Chinnu likes to munch this with his Rasam rice. However just my luck, it was not there.

After requesting for another batch to be procured just for the chat making, I set about making it. End of the long process, where I ended up making the chutneys and all, it was a delicious meal. If only there is a case of having everything on hand and all you do is turn your magic wand and this gets done. I really wish that happens. 

Meanwhile you enjoy the pictures and if you have done this yet, I suggest you follow the process of getting the accessories done ahead and assembling at the time you serve..valuable lesson learnt. Of course, if you are like me, who can’t store in fridge and serve warmed up food, slog over the stove for long hours as I did!

Chole Tikki Chaat

For the final Assemble

You need

Chole Masala
Paneer Stuffed Potato Tikkis
Sweeten Curds
Green Chutney
Tamarind Chutney / Sweet Chutney
Coriander Leaves

For the Chole Masala

Ingredients Needed:

Kabuli Chana / White Chickpeas – 1 cup
Onions, chopped – 2
Tomato puree – 2 medium
Ghee – 1 tbsp
Oil – 1 tsp
Salt to taste

Spice powders

Coriander, Roasted Cumin powder – 2 tbsp
Chilli powder 1 tbsp
Dried Mango powder / Amchur – 1/2 tsp
Garam masala  – 1 tsp
Black pepper – 1/4 tsp
Tomato sauce 2 tbsp

How to make the Chole Masala:

Heat a non stick pan, add finely chopped onions, add all the spice powders. Saute well. Cook for couple of minutes.

Then add the tomato sauce, tomato puree, cook in sim for 5 mins. Add 1/2 cup water and bring to boil. Cook till everything is nicely cooked.

Now add boiled channa dal and combine everything well.

Add water as required to get the gravy and bring to boil. Once done, switch off and keep it aside.

Paneer Stuffed Potato Tikkis

Ingredients Needed:

For the tikkis

Potatoes, boiled – 3 medium (1 1/2 cups
Cornflour  – 2 tbsp
Bread slices – 2
Garam Masala – 1 tsp
Red Chilies – 1 tsp
Turmeric powder a pinch
Salt to taste

For the Paneer filling

Crumbled paneer – 1 cup
Cumin seeds – 1/2 tsp
Turmeric powder 1/4 tsp
Roasted Coriander powder 1 tsp
Tomato puree – 2 tbsp
Chopped coriander leaves – 1 tsp
Chili powder – 1/2 tsp
Oil – 1 tbsp
Salt to taste

Oil for pan frying

How to make:

The Tikkis

Soak the bread in water. Squeeze out the excess water and crumble it.
Mix the potatoes, cornflour, crumbled bread, spices and salt and knead well into a soft dough.
Divide the mixture into 10 equal portions, shape into even sized rounds and keep aside.

For the filling

Heat the oil in a pan and add the cumin seeds. When they crackle, add the turmeric powder, chilli powder, coriander powder, tomato purée and salt and sauté for 1 minute.

Add the paneer and mix well. Cook for one minute more.

Remove from the fire, coriander and mix well.

Divide the mixture into 10 equal portions.

How to make the Tikkis

Flatten out each potato portion into a 2″ diameter circle. Place one ball of the paneer filling in the centre of each circle.

Bring together the edges in the centre to seal the filling inside the potato.

Repeat with the remaining portions to make 9 more tikkis.

Pat on all sides and flatten them slightly.
Heat a non stick pan with oil, place all the tikkis, pan fry the tikkis on both sides till golden brown.

How to assemble the Chole tikki Chat

In a serving plate, place a ladleful of Chana Masala, place on tikki on top, Pour the Tamarind chutney, Green chutney, Dahi.

Now sprinkle the sev over this and finely chopped coriander leaves.

Tikkis can be deep fried after being rolled in all purpose flour and bread crumbs as a typical cutlet. I felt serving with chole, pan fried was much better. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36

Chole Tikki Chaat | Chole with Paneer Stuffed Aloo Tikkis

Author Srivalli
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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