What's on Your Plate? Day #10 Aloo Tikki Chole Chaat

One of those days when its pouring outside and the craving for Chaat hits in. Well, we don't need an excuse to make chaat...ever! :D This Aloo Tikki Chole Chaat was heart warming and definitely a treat to the tummy. If you have canned chickpeas on hand, this is a fairly quick fix! 

Chole Masala:

2 (8oz) can chickpeas
1 tsp Oil
Salt to taste

To grind:
1/4 cup of cooked channa
1/4 tsp Turmeric
2 tsp Red chili powder (adjust to taste)
2 tbsp Corriander seeds
1/4 cup onion, cubed
4 pods Garlic, chopped
1” piece Ginger, chopped
1/4 tsp Black pepper powder
1/2 tsp Garam masala
2-3 curry leaves
A fistful fresh cilantro
4 Green chilies

Empty the chickpeas with liquid into a large pan. Bring to a simmering boil and turn off heat. Drain and set aside. If using soaked chickpeas, boil, drain and set aside.

Grind listed ingredients in a blender to a smooth paste. Heat oil in a pan. Add the ground paste and sauté for 30 seconds until fragrant. Add the drained chickpeas and season with salt. Mix well and bring to a simmering boil. Turn off heat and use as needed.

Aloo Tikki - Click Here for recipe 

To assemble:

Chole Masala
Aloo Tikkis, prepared
1 tomato chopped
1 onion chopped
Chopped Cilantro
Mint chutney - click here
Tamarind Chutney(Meeta) - click here
Fine sev 

Place two tikkis in a shallow plate. Pour 1/2-3/4 cup of prepared chole masala, taking care to cover both the tikkis evenly. Drizzle mint chutney and tamarind chutney to taste, top with chopped onions, tomatoes and fine sev. Add chopped cilantro. Serve immediately.

What's On Your Plate? Day #3 - Channa Bathura

There are several ways to make Channa for Channa Bathura. This is using canned chickpeas which is cooked with spices to add flavor. You can easily use soaked chickpeas and follow the same method. In a previous version, my mom uses a tea bag to flavor the gravy. In this method I use tea powder to flavor the chickpeas. 

Ingredients:

Pressure cook:
2 cans Chickpeas,drained(Garbanzo beans) or 2 cups Soaked chickpeas
1/4 cup thinly sliced onion
3-4 cloves garlic, chopped
2 cloves
1” piece cinnamon
2 cardamom pods
1 tbsp Tea powder
2 cups water

For the Gravy:

1 large onion, pureed
1 1/2 cups Tomato puree
2 tbsp Ginger Garlic paste
3 tbsp Oil
1 tbsp Cumin powder
1 tbsp Coriander powder
1 tsp Red chili powder
Salt to taste
1/2 tsp Kasuri methi
Chopped cilantro

Tie the spices & tea powder in a small piece of muslin cloth or a spice bag. Cook the chickpeas with the bag, onions & garlic for 2 whistles. If using soaked chickpeas, increase water by 2 cups and cook for 3 whistles and for 10 minuets on low heat.

Heat oil in a thick bottomed pan. Add onion puree and sauce until brown. Add the ginger garlic paste and sauce for a minute. Add the tomato puree, cumin powder, coriander powder and red chili powder. Combine and cook on medium high heat for 4-5 minutes. Remove spice bag from the chickpeas. Add the cooked chickpeas with the water. Combine well, season with salt and add kasuri methi, bring to a boil. Simmer for 3-4 minutes. Add chopped cilantro.

Serve hot with Bathuras.