Make delicious pindi chickpeas potato tikki chaat, tremendous and healthy in taste
Samira Vishwas July 07, 2025 05:24 AM

Pindi chole aloo tikki chaat recipe: Chaat is a dish that everyone likes to eat at any time, because its sour, sweet, spicy and spicy taste is very pleasing to everyone. But have you ever eaten Pindi Chhole Aloo Tikki licking? This can be a delicious and nutritious option, especially when it is prepared in healthy ingredients and low oil at home.

Today we are going to tell you the easy recipe of healthy Pindi Chhole Aloo Tikki Chaat, which you can easily make at home.

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Pindi chole aloo tikki chaat recipe

Material (Pindi chole aloo tikki chaat recipe)

For pindi chickpeas

  • Kabuli Chana (Chole) – 1 cup (soaked overnight)
  • Tea Bag – 1 (for color and taste, optional)
  • Cumin Powder – 1 teaspoon
  • Coriander powder – 1 tsp
  • Amchur powder – ½ tsp
  • Black Pepper – 4 teaspoons
  • Asafoetida – 1 pinch
  • Salt – as per taste
  • Ginger – 1 teaspoon (grated)
  • Lemon juice – 1 tbsp

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Ingredients for potato tikki (Pindi chole aloo tikki chaat recipe)

  • Boiled Potatoes – 2 medium sized
  • Oats powder – 2 tablespoons (for binding)
  • Green Chilli – 1 (Finely chopped)
  • Green Coriander – 2 tablespoons (chopped)
  • Salt – as per taste
  • Cumin Powder – ½ tsp
  • Slight oil to shallo fry or air fry

Material for topping

  • Green chutney (mint and coriander)
  • Sweet tamarind chutney
  • Fine chopped onion
  • Tomato, Green Coriander
  • Pomegranate
  • Curd
  • Roasted cumin powder, chaat masala

Method (Pindi chole aloo tikki chaat recipe)

  • First of all, boil chickpeas till 4-5 whistles with tea bags, salt and water in the cooker. Then remove the tea bag. Now heat a little oil in a pan, add asafetida and ginger to it.
  • Then add all dry spices and add boiled chickpeas. Fry well and finally add lemon juice.
  • Mash boiled potatoes. Add oats powder, green chillies, coriander and spices to it. Give shape of tikki and fry the shallow or cook in the air fryer by adding light oil to the non-stick pan.
  • Place 2 tikkis in a serving plate, add pindi chickpeas on top. Then add curd, green and sweet chutney. Finally, sprinkle onions, tomatoes, pomegranate seeds, roasted cumin powder and chaat masala from the top.

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