Chhole Tikki: Chickpeas served with Potato Cutlets

Indian Street food is versatile in taste and preparation. It varies as you move from one state to the other. The ingredients remain the same, in most cases, but the flavor changes by addition / deletion of spices and garnish.
Take the Bhel puri for example. It’s popularly called so in Maharashtra and the western part of India. But in North India, it transforms to Laiya Chana, and in the east as Jhal Muri.
Jhal muri is characterized by the addition of uncooked mustard oil and coconut among other things. It does not use tamarind chutney.
Bhel puri on the other hand can be sukha (dry) or geela (wet) depending on what kind of chutney is used to flavor it. And no, it does not use mustard oil.
Laiya chana is also similar to bhel puri, but is more savory, and does not imbibe the sweetness of Bhel puri (at least that has been my experience in north India).
And all this while, the base for all the above remains the same – puffed rice.

Other similarities that I have observed are:
- Pesarattu in Andhra Pradesh, and Moong ki Dal ka Cheela in North India
- Golgappa / Paani ke Batashe / Gup Chup / Pani Puri / Phuchka (the difference being the stuffing and how the water has been flavored)
- Ragda Pattice in the West and Chhole Tikki in the North

Am sure there are many more varieties which can be included, but the above is more limited to my experiences and travels across the country. Do feel free to add to the same.

Coming back to cooking, this weekend was made special when both my husband and I entered the kitchen together, and prepared Chhole Tikki – the north Indian street food – for a heavy snack on a lazy Sunday evening.
The idea is to prepare the chhole (flavored chickpeas) and Alu Tikkis (Potato Cutlets) and serve them together. The Alu Tikkis were prepared by him, while the Chhole by me.

I know there are a hundred (or more) ways to prepare chhole, as well as Tikki, but sharing with you our version. My chhole recipe is an amalgamation of various sources, and has been adapted from different recipes in cookbooks as well as on the internet.

For the Chhole

Ingredients:
Chickpeas / Chhole: 1 Cup, soaked overnight
1 tsp Tea Leaves tied in a muslin cloth / 1 Tea Bag
Onion, sliced: 2 medium
Tomato, chopped: 1
Ginger Paste: ½ tsp
Bay leaf: 1
Cinnamon Stick: 1
Cumin Seeds: ½ tsp
Anardana Powder: 1 ½ tsp
Cumin Powder: 1 tsp
Coriander Powder: 1 tsp
Red Chilli Powder: ½ tsp
Oil: 3 tbsp
Salt: To taste

Method:
- Boil the chickpeas with around 3 - 3 1/2 cups water, tea leaves / tea bag, Bay Leaf, Cinnamon Stick and salt. If using a pressure cooker, which is preferable, it will take around 20 minutes (on low heat) for the chickpeas to become soft. Alternately, one can also use the canned version.
- Once cooked, remove the tea bag, cinnamon stick and bay leaf. Keep the chickpeas aside, donot drain the water.
- Heat oil in a kadhai / pan, and add cumin seeds. When the seeds begin to splutter, add the onions and stir on medium heat till they begin to change color
- Add the tomatoes, ginger paste and the ground spices. Sauté on medium heat till the tomatoes turn soft and the oil begins to separate
- Add the chick peas along with the water in which they were cooked.
- Bring to a boil, and let it simmer for 5 – 7 minutes, till the gravy becomes thick. Adjust salt as per taste.

For the Alu Tikki (as made by my husband)

Ingredients: (Makes approx 6 tikkis)
Potatoes, boiled: 4 medium
Peas, boiled: a handful
Green Chilli, finely chopped: 2
Fresh coriander, chopped
Black Pepper powder: to season
Cumin Powder: 2/3 tsp
Red Chili Powder: 1/4 tsp or as per taste
Black Salt / Rock Salt: 1/4 tsp
Chaat Masala (optional): 1/4 tsp
Juice of half a lemon
Salt: To taste
Oil: To shallow fry

Method:
- Peel and grate the potatoes. Ensure that the potatoes are at room temperature before you grate them
- Add the rest of the ingredients. Mix well.
- Grease your hands with a few drops of oil.
- Take a portion of the mixture, and shape it in a ball. Press it lightly between your palms to flatten it.
- Shallow fry on low heat till both sides are crispy and golden brown

To Serve Chhole Tikki:
- Take a tikki (or two) in a bowl
- Add a ladle of chhole on top (more if you desire)
- Garnish with finely chopped onion, tomatoes, coriander and green chilies
- You can also add whipped yoghurt and tamarind chutney on top

This recipe goes to Meeta’s Monthly Mingle: High Tea Treats, hosted this month by Aparna.

Call it Panipuri or Golgappa or Paani ke Batashe…

…this delicacy remains mouthwatering. Wikipedia tells me that it originated from Uttar Pradesh in India. But its presence is felt throughout the nation, even though it is called by different names and the preparation may slightly vary, to suit the taste buds of the particular region / state.
The Gol gappas that I have known since childhood are served with boiled potatoes / safed matar (boiled dried yellow peas / vatana), and spicy paani (water)/ jaljeera. Both the water and the filling are cold.
I remember a time when, atleast once a year, my grandmother and my mother would jointly take up the project of making the golgappas / puris at home. Which meant a complete day’s work – the flour was kneaded and each ball was individually rolled and fried, and at least 100 puris were prepared to satisfy the taste buds of the entire family! And it would be accompanied by Aloo Tikki, Dahi Vada and Papdi Chaat (the puris which refused to puff up while frying were served with yoghurt and tamaraind chutney). Phew! Quite an effort.
These days, I make it a point to visit my favorite Chaat corner whenever I visit my hometown in Northern India. Or when my husband and I really have a craving for eating Paani ke Bataashe / Golgappas, we enjoy it at home. This definitely does not involve the kind of effort which my mother or grandmother put in, since most of the ingredients are either readily available in the market or can be prepared using instant mixes.

Puri / Golgappa / Phuchka
These are readily available in packets in most of the super markets or sweet shops in India. Alternately, they can be purchased from the local road side cart / joint which specializes in selling Pani Puri.
Pani
We use Badshah Pani Puri Masala, and follow the instructions given on the pack. My husband adds juice of half a lemon to further enhance the flavor.
We prepare it around 30 minutes in advance and keep it in the refrigerator for cooling
The filling
Soak ¾ cup dried yellow peas (safed matar / vatana) overnight. Drain the water. Boil them with 1 ½ cup water in a pressure cooker (it will take around 10 minutes) or in a pot (will take much longer). In a pan, heat 1 tbsp oil, and add the boiled peas. Stir it on high heat till most of the water is evaporated. Mix 1 tsp of cumin powder and a bit of salt.
I alternately also use boiled potatoes which are either mashed or finely chopped, and seasoned with a bit of salt, red chili powder and cumin powder.

To Enjoy
Break a small hole in the crust of the puri, fill it with stuffing of your choice, dip it in the pani and place the entire puri in your mouth. Ask for more :)