Potato Cutlets Chickpea Chaat

Enjoy this spicy chaat with your friends 

Potato Cutlets Chickpea Chaat

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 Cutlets:

  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 cutlets.
  4. Dip it in the prepared all purpose flour mixture.
  5. Roll it in bread crumbs. Coat the cutlets 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 cutlets 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.

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