Chole Aloo Tikki
An authentic vegetarian recipe from Delhi, India
Cook Time
60 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
500g Potatoes, boiled and mashed
400g Chickpeas, boiled
2piece Onion, finely chopped
2piece Tomatoes, finely chopped
20g Ginger-garlic paste
3piece Green chillies, chopped
15g Chole masala
8g Red chilli powder
5g Cumin seeds
30g Cornstarch
20g Fresh coriander leaves
60ml Tamarind chutney
60ml Green chutney
60ml Oil
10g Salt
15 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Mix mashed potatoes with cornstarch, salt, red chilli powder, and half the chopped coriander. Divide into 8 equal patties.
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Shallow fry the tikki patties in oil on a hot griddle until golden brown and crisp on both sides, about 3–4 minutes per side. Set aside.
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Heat oil in a pan. Add cumin seeds and let them splutter.
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Add chopped onion and sauté until golden brown, about 7 minutes.
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Add ginger-garlic paste and green chillies. Cook for 2 minutes.
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Add chopped tomatoes and cook until they soften and oil separates.
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Add chole masala, red chilli powder, and salt. Stir well.
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Add boiled chickpeas and 200 ml water. Simmer for 15 minutes until the gravy thickens.
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Place two hot tikkis on a plate. Ladle generous chole over them.
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Drizzle tamarind chutney and green chutney on top.
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Garnish with remaining chopped coriander, sliced onions, and sev if available.
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Chef's Tips
Press the tikki firmly while frying to get an even golden crust on both sides.
The chole should have a thick, slightly tangy gravy — add a splash of tamarind water if it needs more tang.
Serve immediately so the tikki stays crisp under the hot chole.
This street-food favourite is a Delhi staple and is best enjoyed fresh off the griddle.
About This Dish
Chole Aloo Tikki is a traditional vegetarian dish from Delhi, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Press the tikki firmly while frying to get an even golden crust on both sides. - The chole should have a thick, slightly tangy gravy — add a splash of tamarind water if it needs more tang. - Serve immediately so the tikki stays crisp under the hot chole. - This street-food favourite is a Delhi staple and is best enjoyed fresh off the griddle.
Category
Vegetarian
Cook Time
60 mins
Servings
4 servings
Difficulty
Medium