Full written recipe of Tikki Chole Prep time: 20-25 mins (8-10 hrs soaking) Cooking time: 1 hour Serves: 4-5 people Chole Ingredients: CHICKPEA Kabuli Chana 250 GRAMS SALT Salt TO TASTE BLACK CARDAMOM Big Cardamom 1 NO. BAY LEAF Bay leaf 2 NOS. CLOVES Cloves 4-5 NOS. BAKING SODA Baking Soda A LARGE PINCH WATER Water AS REQUIRED (1 INCH ABOVE CHICKPEAS) GREEN CHILLI Green Chillies 2 NOS. GINGER Ginger 2 INCH SALT Salt A PINCH GHEE Ghee 2 TBSP CUMIN SEEDS Cumin A LARGE PINCH ASAFOETIDA Asafoetida 1/4 TSP SALT Salt TO TASTE BLACK SALT Black Salt 1 TSP SPICY RED CHILLI POWDER Hot Red Chilli Powder 2 TSP YELLOW CHILLI POWDER Yellow Chilli Powder 2 TSP CORIANDER POWDER Coriander Powder 1 TBSP GARAM MASALA Garam Masala 1 TSP TAMARIND Tamarind LEMON SIZED BALL (SOAKED) GINGER Ginger 1 INCH (JULIENNE) ROASTED KASURI METHI POWDER Roasted Kasuri Methi Powder A LARGE PINCH FRESH CORIANDER Green Coriander A HANDFUL (CHOPPED) Method: Wash the chickpeas & soak then in water overnight or for 8-10 hours. Discard the water & add the soaked chickpeas into a pressure cooker along with salt, whole spices, baking soda & water. Pressure cooker the chickpeas over high flame for the first whistle then cook for 4-5 more whistles over medium flame. Switch off the flame & let the cooker depressurize naturally. Make the ginger chilli paste by pounding them using a mortar pestle or a small mixer grinder. Set a kadhai over high flame, add the ghee & let it get hot. Further add cumin seeds, asafoetida & the paste, stir well & cook over high flame for a minute. Add the cooked chickpeas followed by all the powdered spices & tamarind water, stir well & cook over high flame for 7-8 minutes. Mash a few chickpeas while stirring, this will help the chole to thicken up, the final consistency should be semi-thick but pourable. Lastly taste & adjust salt if required & add ginger, kasuri methi & fresh coriander, stir well. Your delicious chole is ready. Aloo Tikki Ingredients: POTATO Potato 7-8 NOS. (BOILED) SALT Salt to Taste Corn Flour Corn Flour 3-4 TBSP CORN FLOUR CORN FLOUR AS REQUIRED GHEE Ghee 3 TBSP Method: Grate & add the boiled potatoes in a large bowl then add salt & gradually add corn flour. For the perfect tikki make sure you are using pahadi / indori / chipsona variety of potatoes or else the tikkis won't turn out to be crispy. Mix well to combine & form a potato dough, the quantity of corn flour might vary depending on the quality of the potatoes, the mixture should not not be sticky it should just bind well. Take a small portion from the mixture of about 80-90 grams & from it into a roundel, then lightly press it to form a thick tikki then dust a few pinches of corn flour on it to coat it lightly, shape all the tikkis similarly. Set a large, flat pan over high flame & add ghee, let the ghee get moderately hot. Place the tikkis & fry them over medium flame until they turn light golden brown from both the sides. Then using a potato masher, mash the tikkis to form thick discs then fry the tikkis over medium low flame until they turn golden brown & crisp from both the sides. Your super crispy aloo tikkis are ready. Green chutney Ingredients: MINT Mint 1 CUP FRESH CORIANDER Green Coriander 1 CUP GINGER Ginger 1 INCH GREEN CHILLI Green chilli 2 nos. SALT Salt to Taste Dry Mango Powder Mango powder 1 TBSP BLACK SALT BLACK SALT ½ TSP CUMIN POWDER Cumin Powder ½ TSP ICE CUBE ICE WATER Water AS REQUIRED Method: In a mixer jar add all the ingredients of the chutney & grind it into a fine paste, your green chutney is ready. Amchur Chutney Ingredients: DRY MANGO POWDER AMCHUR POWDER 75 GRAMS WATER WATER 750 ML (ADDED GRADUALLY) JAGGERY Jaggery 500 GRAMS SALT Salt to Taste Black Salt Black Salt 1 TSP ROASTED CUMIN POWDER Roasted cumin powder 1 TBSP GINGER POWDER Dry ginger 1 TSP BLACK PEPPER POWDER Black pepper powder ¼ TSP FENNEL POWDER Fennel powder ¼ TSP KASHMIRI RED CHILLI POWDER Kashmiri Red Chilli Powder 1 TBSP Method: In a stock pot add the dry mango powder & gradually add the water while mixing it continuously to form a lump free mixture. Then add all the remaining ingredients & switch on the flame. Stir well & cook over high flame until the jaggery melts & bring the chutney to a boil. Further lower the flame to medium & let it simmer for 15 mins. Switch off the flame & let it cool down completely. Amchur ki chutney is ready, you can store it in the fridge for a few months & freeze it to store it for a year. #YFL #SanjyotKeer #tikkichole The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​ Instagram - https://bit.ly/3o0FZK8 https://bit.ly/33qQpJN Intro 0:00 Green Chut