PREPARATION

1. In a bowl, add 250 grams chickpeas, 700 milliliters water and soak for 4 hours.
2. Take a pressure cooker, add 1 litre water, soaked chickpeas, 1 teaspoon salt, 1 tea bag and cover it with lid.
3. Cook till you hear 5 whistles.
4. Open the lid and remove the tea bag from it. Keep aside.
5. Heat 50 milliliters oil in a heavy skillet, add 1 bay leaf, 3 pods black cardamom, 4 pods cloves, 6 black peppercorns, 1 teaspoon cumin and stir well.
6. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.
7. Add 1 tablespoon garlic paste, 2 teaspoons ginger paste and stir well.
8. Now, add 1 teaspoon green chili, 200 milliliters tomato puree and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1 teaspoon red chili, 1 teaspoon turmeric and mix it well.
11. Then, add 1 teaspoon coriander powder, 2 teaspoons salt, 1 teaspoon garam masala and mix it again.
12. Now, add boiled chickpeas in it and mix it well.
13. Cook for 3 - minutes on medium heat.
14. Add 2 tablespoons dry fenugreek leaves, 2 tablespoons coriander and mix it well.
15. Cover it with lid and cook for about 10 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Remove it form heat.
18. Add pav in it and dip the pav completely in it.
19. Now, place the pav in a plate.
20. Add some tamarind chutney over it.
21. Garnish with sev, coriander and pomegranate.
22. Serve.

Aloo Tikki Chole Chaat

Servings - 2 - 3

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