Crunchy, tangy, hot and sweet chaat recipes.😋

Chole Pav Chaat

Servings - 2 - 3

INGREDIENTS
Chickpeas - 250 grams
Water - 1700 milliliters, divided
Salt - 1 teaspoon
Tea bag - 1
Oil - 50 milliliters
Bay leaf - 1
Black cardamom - 3 pods
Cloves - 4 pods
Black peppercorns - 6
Cumin - 1 teaspoon
Onions - 200 grams
Garlic paste - 1 tablespoon
Ginger paste - 2 teaspoons
Green chili - 1 teaspoon
Tomato puree - 200 milliliters
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Coriander powder - 1 teaspoon
Salt - 2 teaspoons
Garam masala - 1 teaspoon
Dry fenugreek leaves - 2 tablespoons
Coriander - 2 tablespoons
Pav
Tamarind chutney - to taste
Sev - to taste
Coriander - to taste
Pomegranate - to taste

PREPARATION
1. In a bowl, add 250 grams chickpeas, 700 milliliters water and soak for 4 hours.
2. Take a pressure cooker, add 1 litre water, soaked chickpeas, 1 teaspoon salt, 1 tea bag and cover it with lid.
3. Cook till you hear 5 whistles.
4. Open the lid and remove the tea bag from it. Keep aside.
5. Heat 50 milliliters oil in a heavy skillet, add 1 bay leaf, 3 pods black cardamom, 4 pods cloves, 6 black peppercorns, 1 teaspoon cumin and stir well.
6. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.
7. Add 1 tablespoon garlic paste, 2 teaspoons ginger paste and stir well.
8. Now, add 1 teaspoon green chili, 200 milliliters tomato puree and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1 teaspoon red chili, 1 teaspoon turmeric and mix it well.
11. Then, add 1 teaspoon coriander powder, 2 teaspoons salt, 1 teaspoon garam masala and mix it again.
12. Now, add boiled chickpeas in it and mix it well.
13. Cook for 3 - minutes on medium heat.
14. Add 2 tablespoons dry fenugreek leaves, 2 tablespoons coriander and mix it well.
15. Cover it with lid and cook for about 10 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Remove it form heat.
18. Add pav in it and dip the pav completely in it.
19. Now, place the pav in a plate.
20. Add some tamarind chutney over it.
21. Garnish with sev, coriander and pomegranate.
22. Serve.

Aloo Tikki Chole Chaat

Servings - 2 - 3

INGREDIENTS

(For Chickpeas)
Chickpeas - 250 grams
Water - 2.2 litres, divided
Green cardamom - 2 pods
Black cardamom - 2 pods
Black peppercorns - 10
Tea bag - 1
Cloves - 6
Salt - 1 teaspoon
Red chili - 1 teaspoon
Bay leaf - 1
Ghee - 50 grams
Cumin - 1 teaspoon
Dry red chili - 2
Cinnamon stick - 1
Garlic - 1 tablespoon
Ginger - 1 1/2 tablespoons
Onions - 170 grams
Tomato - 380 grams
Green chili - 10 grams
Salt - 1/2 teaspoon
Turmeric - 1 teaspoon
Chana masala - 1 teaspoon
Fennel powder - 1 teaspoon
Cumin powder - 1 teaspoon
Dry mango powder - 2 teaspoons
Coriander powder - 1 teaspoon
Pomegranate seeds - 1 teaspoon
Warm water - 200 milliliters
(For All Purpose Paste)
All purpose flour - 200 grams
Corn flour - 2 tablespoons
Water - 450 milliliters

(For Tikki)
Boiled mashed potatoes - 850 grams
Onions - 130 grams
Green peas - 80 grams
Green chili - 2 tablespoons
Coriander - 5 grams
Ginger - 35 grams
Salt - 1 1/2 teaspoons
Red chili - 1 teaspoon
Chaat masala - 2 teaspoons
Dry mango powder - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Coriander seeds - 1 teaspoon
Bread crumbs - for coating
Oil - for frying

(For Garnish)
Green chutney - to taste
Onions - to taste
Sev - to taste
Mint - to taste

PREPARATION

(For Chickpeas)
1. In a bowl, add 250 grams chickpeas, 1.2 litres water and soak for overnight.
2. Transfer this into a pressure cooker, add 1 litre water, 2 pods green cardamom, 2 pods black cardamom, 10 black peppercorns, 1 tea bag, 6 cloves, 1 teaspoon salt, 1 teaspoon red chili, 1 bay leaf and cover it with lid.
3. Cook till you hear 6 whistles.
4. Open the lid and remove the tea bag. Keep aside.
5. Heat 50 grams ghee in a heavy skillet, add 1 teaspoon cumin, 2 dry red chili, 1 cinnamon stick and stir well.
6. Add 1 tablespoon garlic, 1 1/2 tablespoons ginger and stir for 1 - 2 minutes.
7. Then, add 170 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 380 grams tomato and saute until it turns soft and pulpy.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 10 grams green chili and stir well.
11. Add 1/2 teaspoon salt, 1 teaspoon turmeric, 1 teaspoon chana masala, 1 teaspoon fennel powder, 1 teaspoon cumin powder, 2 teaspoons dry mango powder, 1 teaspoon coriander powder, 1 teaspoon pomegranate seeds and mix it well.
12. Then, add the cooked chickpeas in it and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Now, add 200 milliliters warm water and mix it well.
15. Cook for another 3 - 5 minutes on medium heat.
16. Remove it from heat and keep aside.
(For All Purpose Paste)
1. In a bowl, add 200 grams all purpose flour, 2 tablespoons corn flour, 450 milliliters water and mix it well to make a thick batter.
2. Keep aside.

(For Tikki)
1. In a mixing bowl, add all the ingredients except bread crumbs and oil.
2. Mix all the ingredients well.
3. Take some mixture in your hand and shape it into a tikki.
4. Dip it in the prepared all purpose flour mixture.
5. Roll it in bread crumbs. Coat the tikki completely.
6. Heat sufficient oil in a deep fryer and deep fry these until golden brown and crispy.
7. Drain it on an absorbent paper.

(Assembling)
1. Place the tikki in a serving plate.
2. Add the prepared chickpeas on top of it.
3. Top with green chutney.
4. Garnish with onions, sev and mint.
5. Serve.