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Potato and Methi Tikki with Chole
Tarla Dalal
11 February, 2015
Table of Content
Potato and Methi Tikki with Chole recipe | Aloo Methi Tikki Chole Chaat | Chole Tikki Chaat |
Crafting the Delightful Potato and Methi Tikki with Chole
This recipe for Potato and Methi Tikki with Chole, often celebrated as Aloo Methi Tikki Chole Chaat, brings together two beloved components of Indian cuisine into a single, satisfying dish. The combination of crispy, flavorful potato and fenugreek patties with a rich, savory chickpea curry creates a textural and taste sensation. This dish is perfect for a hearty snack, a light meal, or even as an impressive appetizer for gatherings, offering a blend of spices and comforting flavors that truly stand out.
The Heart of the Dish: Flavorful Potato Methi Tikki
The star of this dish is undoubtedly the Potato Methi Tikki. The preparation begins by combining mashed potatoes with the distinct, slightly bitter notes of chopped fenugreek leaves (methi), which add a unique herbaceous aroma. Finely chopped green chilies provide a gentle kick, while cornflour acts as a binding agent, ensuring the tikkis hold their shape. A touch of salt balances these flavors. All these ingredients are thoroughly mixed in a deep bowl, creating a well-seasoned and pliable potato mixture, ready for shaping.
The Cheesy Surprise: Mozzarella-Filled Tikkis
What elevates these tikkis from good to gourmet is the delightful addition of mozzarella cheese. After the potato mixture is prepared, it's divided into eight equal portions, and each portion is carefully shaped into a small round. A crucial step involves pressing a little in the center of each round to create a depression. Into this hollow, a mozzarella cheese cube is placed. The potato mixture is then carefully molded around the cheese, enclosing it completely to form a neat tikki. This hidden cheesy core promises a gooey, melted surprise with every bite.
Achieving Golden Perfection: Shallow Frying the Tikkis
Once the mozzarella-filled tikkis are shaped, they are ready for cooking. Oil is heated in a non-stick tava (griddle) for shallow frying. The tikkis are carefully placed on the hot tava and cooked with a little oil until they turn a beautiful golden brown color from both sides. This shallow frying method ensures the tikkis develop a wonderfully crisp exterior, providing a delightful contrast to the soft, flavorful potato interior and the melted mozzarella. Once golden and cooked through, they are removed from the tava and set aside, waiting to be assembled with the chole.
Assembling the Chle Chaat: Layers of Flavor
With the Potato Methi Tikkis ready, the assembly of the Chole Chaat begins. The prepared chole (chickpea curry) is divided into four equal portions. For each serving, two of the golden-brown tikkis are placed on a serving plate. One portion of the rich and flavorful chole is then evenly spread over the tikkis, ensuring that every piece gets a generous coating of the curry. This layering creates a harmonious blend of textures and tastes, combining the hearty tikkis with the tangy, spicy chole.
The Final Touch: Garnishing and Serving Immediately
To complete this delightful dish, finely chopped onions are sprinkled evenly over the chole, adding a fresh crunch and a pungent bite that complements the rich flavors. This process of layering tikkis, chole, and onions is repeated to create three more plates. The Potato and Methi Tikki with Chole is designed to be served immediately to best enjoy the warmth of the tikkis, the freshness of the onions, and the comforting flavors of the chole. It’s a truly satisfying and memorable Indian culinary experience that combines popular street food elements with home-cooked comfort.
Tags
Preparation Time
5 Mins
Cooking Time
10 Mins
Total Time
15 Mins
Makes
4 plates
Ingredients
For The Potato Methi Tikki
1 1/2 cups boiled and mashed potatoes
1 cup chopped fenugreek leaves (methi)
2 tsp finely chopped green chillies
2 tbsp cornflour
salt to taste
oil for shallow frying
For Serving
1 recipe chole
8 tbsp finely chopped onion
Method
For the potato methi tikki
- Combine the potatoes, fenugreek leaves, green chillies, cornflour and salt in a deep bowl and mix well.
- Divide the mixture into 8equal portions and shape each portion into small rounds.
- Press a little in the centre of each round to make a depression.
- Put 1 cube of cheese in each and close. Mould the mixture to form a tikki.
- Heat the oil in a non-stick tava (griddle) and cook the tikkis with oil till they turn on golden brown in colour from both the sides.
- Remove and keep aside.
How to proceed
- Divide the chole into 4 equal portions. Keep aside.
- Place 2 tikkis on a serving plate, put 1 portion of the chole evenly over it.
- Sprinkle 2 tbsp of onions evenly over it.
- Repeat steps 2 and 3 to make 3 more plates.
- Serve immediately.
Potato and Methi Tikki with Chole recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 159 cal |
| Protein | 6 g |
| Carbohydrates | 14.3 g |
| Fiber | 1.9 g |
| Fat | 8.8 g |
| Cholesterol | 9.2 mg |
| Sodium | 263.1 mg |
Click here to view Calories for Potato and Methi Tikki with Chole
The Nutrient info is complete
Gandhi Dhwani
April 19, 2022, 12:28 p.m.
Who wouldn''t like chole? Along with this methi and potato tikki? it is a perfect one meal dish..I had tried this out a few days back..And was very filling..Must try for sure.
