Chole tikki chat

Ingredients

For the tikki’s:

1/2 cups boiled potatoes, grated
3 tbsp corn flour
1 bread slice (with crust removed)
salt to taste

For the filling :

1/2 cup crumbled paneer (cottage cheese)
1/2 tsp cumin seeds (jeera)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp coriander (dhania) powder
2 tbsp tomato puree
1 medium onion, chopped
2 tbsp chopped coriander (dhania)
1 tbsp oil
salt to taste

Other ingredients:

bread crumbs for coating
oil for deep-frying

For serving:

1 recipe Chole
4 lemon wedges
1 onion, chopped

Method

For the tikki’s:

1.       Soak the bread in water. Squeeze out the excess water and crumble it.

2.      Mix the potatoes, cornflour, crumbled bread and salt and knead well into a soft dough.

3.      Divide the mixture into 10 equal portions, shape into even sized rounds and keep aside.

      For the filling: 

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

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

3.      Remove from the fire, add the onion and coriander and mix well.

4.      Divide the mixture into 10 equal portions.

How to proceed

1.       Flatten out each potato portion into a 50 mm. (2") diameter circle. Place a portion of the filling in the centre of each circle.

2.      Bring together the edges in the centre to seal the filling inside the potato. Repeat with the remaining portions to make 9 more tikkis.

3.      Roll the filled potato tikkis in bread crumbs and flatten them slightly.

4.      Deep fry in hot oil till golden brown.

5.       Serve hot with the chole, lemon wedges and chopped onion.

Tips

1.       Use old potatoes (wafer potatoes) to get crisper tikkis.

2.      You will need 3 to 4 medium sized boiled potatoes for 1½ cups of grated potatoes.

Enjoy your salad and yes don't forget to give feedback :)