Paneer tikki aur chhole

Posted on October 15, 2009. Filed under: Chaat | Tags: , , , |

Tikki chole is one of the more popular chaats in North India.
One afternoon when I was left with the task of feeding my hungry grandchildren, I thought of making the most of what was available on my kitchen shelf. I then chanced upon this recipe which has today become very popular amongst my family and friends.
It took some time to master the art of making crisp alu tikkis. I use old potatoes (which are commonly referred to as wafer potatoes) to make the tikkis crisp and a slice of soaked bread to not only bind the potatoes but also to make them more crunchy. The paneer filling for tikkis uses tomato purée which adds a sharp tangy taste to it.
If you are one of those who would like to avoid deep frying tikkis (all of us think it a crime to eat deep fried food), you can shallow fry on a griddle (tava) using a little oil.
Chole along with these tikkis makes a heavy snack. But you will enjoy the tikkis by themselves with a little green chutney.

Cooking Time : 30 mins.
Preparation Time : 15 mins.

Serves 3 to 4.

For the tikkis
1 1/2 cups boiled potatoes, grated
3 tablespoons cornflour
1 bread slice (with the crust removed)
salt to taste
For the filling

1/2 cup paneer crumbled

1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
2 teaspoons coriander (dhania) powder
2 tablespoons tomato puree
1 medium onion, chopped
2 tablespoons chopped coriander
1 tablespoon oil
salt to taste
Other ingredients
bread crumbs for coating
oil for deep frying
For serving

1 recipe chhole


4 lemon wedges
1 onion, chopped
For the tikkis
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, chilli 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
Use old potatoes (wafer potatoes) to get crisper tikkis.
You will need 3 to 4 medium sized boiled potatoes for 1½ cups of grated potatoes.

CHOLE

Cooking Time : 30 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients
1 cup chick peas (kabuli chana), soaked overnight
1 tea bag or 1 teaspoon tea leaves, tied in muslin cloth (optional)
1/2 teaspoon cumin seeds (jeera)
1 onion, finely chopped
12 mm. (1/2″) piece ginger, grated
2 cloves garlic, grated
2 teaspoons chole masala (chana masala)
2 teaspoons chilli powder
2 teaspoons amchur (dry mango powder)
1/4 teaspoon turmeric powder (haldi)
1 tablespoon coriander (dhania) powder
1 teaspoon cumin seed (jeera) powder
2 tablespoons oil
salt to taste
Method
1. Pressure cook the chick peas with the tea bag for 3 whistles until they are soft . Drain and keep aside. Discard the tea bag.
2. Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown.
3. Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.
4. Add the chick peas and 1 cup of water and mix well. Simmer for 10 to 15 minutes.

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