Ingredients:

• For the chhole masala: Ghee – 2 tbsp
• Cumin seeds – 1 tsp
• Onions, chopped – 280 gms
• Ginger paste – 4 tsp
• Garlic paste – 1 tbsp
• Chilli powder – 2 tsp
• Tomato paste – 150 ml
• Chickpeas, soaked overnight and boiled with 1.5 tsp Turmeric powder – 600 gms
• Salt – 1 tsp
• Coriander leaves, chopped – 2 tspTo make the Tamarind chutney, boil until thick and strain: Tamarind, soaked in lukewarm water for 6 hours and strained to get a thick pulp – 100 gms
• Jaggery, soaked in warm water – 50 gms
• Coriander seeds – 1/2 tsp
• Cumin seeds – 1/4 tsp
• A pinch of Cardamom powder
• Chopped Ginger – 1/2 tsp
• Chopped Green chillies – 1/4 tsp
• Salt – 1/4 tsp
• Aniseed – 1/4 tsp
• Ginger powder – 1/4 tsp
• A pinch of chilli powder
• For the tikkis:
• Oil – 100 ml
• Cumin seeds – 1/2 tsp
• Chopped Green chillies – 2 tsp
• Cumin powder – 1 tbsp
• Chopped Ginger – 2 tbsp
• Green peas, blanched – 300 gms
• Potatoes, boiled and mashed – 500 gms
• Salt – 4 tsp
• Chaat masala – 2 tsp
• Chopped Coriander leaves – 1 tsp
• Flour + water, to make a smooth batter – 100 gms
• Almond flakes – 100 gms
• Yoghurt. beaten and sweetened – 150 ml
• Sev – 2 tsp

Method:

1. To make the chhole:
2. Heat ghee in a pan.
3. Add cumin seeds and onion. Saute until brown.
4. Add ginger and garlic pastes. Saute further.
5. Add powdered spices and fry well.
6. Add tomato paste and chickpeas.
7. Cook till gravy thickens.
8. Season and finish with coriander leaves.To make the tikkis:
9. Heat 20 ml oil in a pan.
10. Saute cumin seeds, green chilli, cumin powder and ginger.
11. Add green peas, potato, salt and chaat masala.
12. Mix well and cool.
13. Stir in coriander leaves and make tikkis. Set aside.
14. Dip tikkis in batter and roll in almond flakes.
15. Let flakes set.
16. Shallow fry in 80 ml oil.
17. Serve hot with chhole, yoghurt, chutney and sev.