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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Kadhai chole

Posted on March 10, 2009. Filed under: Subzi | Tags: , , , |

Chole, a traditional Punjabi dish, is usually made using a lot of fat. But this easy to make recipe is lower in calories and is just as tasty. The oil does not contribute much flavour, it is the spices that create this dish. Instead of bhature (deep fried puris) serve it with Nutritious Garlic Naans, which are healthy, nourishing and just as tasty.
It is important to soak the chick peas overnight to improve its digestibility and nutritive value by enhancing the protein, calcium and vitamin C levels.

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients
1 cup chick peas (kabuli chana), soaked overnight
½ teaspoon cumin seeds (jeera)
1/3 cup onion, finely chopped
12 mm. (½”) piece ginger, grated
2 cloves garlic, grated
½ cup tomatoes, chopped
2 teaspoons chole masala (chana masala)
1 teaspoon chilli powder
1 teaspoon amchur (dry mango) powder
¼ teaspoon turmeric powder (haldi)
2 teaspoons coriander (dhania) powder
1 teaspoon cumin seed (jeera) powder
1 teaspoon oil
salt to taste
Method
1. Pressure cook the chick peas until they are soft and cooked. Drain and keep aside.
2. Heat the oil in a non-stick pan, add the cumin seeds and fry. When the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown. Add the tomatoes and sauté for 5 minutes.
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 ½ cup of water and mix well. Simmer for 10 minutes.
5. Serve hot.
Tips
Chole masala is a blend of spices, which is readily available at most grocery stores.
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Spicy chhole

Posted on February 24, 2009. Filed under: Subzi | Tags: , , |

In case you have been wondering… yes, it is possible to make delicious, aromatic chole even without onions!

Preparation Time : 20 mins.
Cooking Time : 20 mins.

Serves 4.

Ingredients
2 cups soaked kabuli chana (chick peas)
1 cup peeled and chopped white pumpkin (doodhi / lauki)
2 tsp cumin seeds (jeera)
1 bayleaf (tejpatta)
1 cup grated cabbage (optional)
1 tsp chilli powder
½ tsp dry ginger powder (soonth)
3 tbsp chopped coriander
4 tbsp milk
2 tomatoes, each cut into 8 pieces
3 tbsp oil
Salt to taste
To be dry roasted and powdered
2 tsp whole cumin seeds (jeera)
4 tsp coriander (dhania) seeds
4 whole dry red chillies, broken into pieces
5 cloves (laung/lavang)
3 to 4 peppercons
3 cardamom (elaichi)
25 mm. (2”) piece cinnamon (dalchini)
3 tsp dried pomegranate seeds (anar dana)
For the garnish
4 tbsp chopped coriander
Method
1. Pressure cook the kabuli chana with 1¼ cups water and the white pumpkin for 6 whistles. Keep aside.
2. Heat the oil in a sauce pan and add cumin seeds and bayleaf to it.
3. When they crackle, add the cabbage and sauté till it is light brown.
4. Add in the roasted powder, chilli powder, dry ginger powder, corinader and salt.
5. Mix well and add the cooked kabuli chana and white pumpkin along with the water.
6. Cook for some time and add the milk. Simmer on a low flame for a few minutes.
7. Once cooked, add the tomatoes, mix well and remove from the flame.
8. Serve hot garnished with coriander.
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Hariyali tikki aur chhole

Posted on October 3, 2008. Filed under: Chaat | Tags: , , , , |

Hariyali tikki

Hariyali tikki

This potato and methi tikki is filled with cheese. The cheese just melts once the tikkis are fried with the result that the tikkis taste best when they are hot.
Be careful while filling the tikkis with cheese and make sure that the cheese is completely enclosed in the potato covering. Otherwise, the cheese will ooze out of the tikki while it is being fried.
You can enjoy these tikkis with ketchup and can even make a burger out of it.
I love them with hot chole

Preparation Time : 5 mins.
Cooking Time : 10 mins.

Makes 10 tikkis.

Ingredients
1 cup grated boiled potatoes
1 cup chopped fenugreek (methi) leaves
4 green chillies, finely chopped
10 cubes mozzarella cheese [cut into 25 mm. (1″) cubes]
salt to taste
oil for shallow frying
For serving
1 recipe chhole given in the traditional way(gas) category of this blog
1 sliced onion
Method
1. Combine the potatoes, fenugreek leaves, green chillies and salt in a bowl. Mix well.
2. Divide into 10 equal portions and shape each portion into a 50 mm. (2″) diameter circle.
3. Place one cube of the cheese in the centre of each circle. Bring the sides together in the centre so as to seal the cheese stuffing inside the potato circle.
4. Roll the tikki between the palms of your hands in such a way that there are no cracks on the surface. Press firmly on top to make flat tikkis.
5. Repeat the procedure and make 9 more tikkis.
6. Shallow fry on both sides in hot oil on a griddle (tava) until golden brown in colour.
7. Serve hot with chole and sliced onions.
Tips
Two medium sized potatoes will give you 1 cup grated potatoes.
Instead of mozzarella, you can use your favourite cooking cheese.
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