Vikas Khanna brings the huge and popular favourite from the roadside stalls of Mumbai and gives it a five-star debut at Junoon, Shangri-La Sheikh Zayed Road — all with a twist of taste.
ALOO TIKKI CHOLE CHAAT (a preparation of chickpeas, fig chutney, raita and red chilli chutney)
Serves: 6 | Preparation time: 20minutes
KABULI CHANA
Ingredients:
- 240g kabuli chana (fat chickpeas) soaked overnight and boiled
- 15ml canola oil
- 1tsp cumin seed
- 1/4tsp asafoetida
- 1tbsp onion paste
- 1tsp kasoori methi (fenugreek leaves)
- 1tbsp tomato paste
- 1tsp garam masala
- 1/2tsp Aamchoor powder (dry mango powder)
- salt to taste
For the onion paste:
- 1 onion, roughly chopped
- 1/2 inch cinnamon stick
- 2 green cardamom
- 2 cloves
- 1/2inch ginger, peeled
- 3 cloves garlic
For the tomato paste:
- 3 tomatoes
- 2-3 green chillies
Method:
- Heat oil in a pan and add asafetida and cumin seeds. When it starts to sizzle add the onion paste. Keep stirring at medium heat till the onion paste turns light golden brown and becomes a little dry (about 6-8 mins)
- Add gram masala, kasoori methi and stir for a few seconds. Mix in tomato paste, amchur powder and salt to taste. Cook the gravy in medium heat for about 5-7 minutes, stirring in between.
- Mix in cooked chickpeas and add about a cup of water. Reduce the heat and let it simmer for about 15-20 minutes, stirring constantly. Add more water if needed to adjust the seasoning.
ALOO TIKKI (potato cake)
Ingredients:
- 12 large potatoes, salted, roasted and mashed
- 10g garam masala
- 1/2tsp roasted cumin seed
- 24g fresh coriander, chopped
- 2 green chillies, chopped
- 11/2tsp gellan
Combine all ingredients in a pan.
Fig chutney:
- 12 dried figs, hydrated in water
- 1/4tsp red chilli powder
- 4tbsp jaggery (sugarcane pulp)
- 2 pinches of black salt
Vikas Khanna tip: Grind all the ingredients into a very smooth paste adding very little water. The paste should be thick not runny.
Mint chutney:
- 240ml mint chopped
- 120ml fresh coriander, chopped
- 4-6 green chillies
- 1tsp cumin seed
- a pinch of xanthan
- salt to taste
Grind all the ingredients with ice to smooth paste. Note: Adjust green chillies as per taste.
Red chilli chutney:
- 10 dry red chillies
- 2-3 garlic flakes
- 1/2tsp tamarind paste
- 1tsp cumin seed
- salt to taste
Grind all the ingredients to a very smooth paste with very little water.
Raita:
- 720ml yogurt
- 5ml roasted cumin powder
- 1/4tsp black salt
- a pinch of gram masala
Beat the yogurt until its smooth and mix. Check for salt as per taste
To serve:
- Take a long dish and place the aaloo tikki.
- Spread the Kabuli Channa on top.
- Garnish with a fresh coriander, mint leaves and bhujiya (readymade savory)
- Seve with chutney and raita.
Vikas Khanna Tip: The paste can be prepared earlier and stored in your fridge.
Recipe courtesy of Junoon, Shangri-La Hotel, Dubai.
