Alu Tikki Chana Chaat
We have grown up eating 'Chana Bateta' best made by my friend Yasmin (Khoji) of Nakuru. It really tasted wonderful with chevda or plain crisps. I have taken this a stage further and devised this alu tikki chana chaat and all those who have tried the dish, have clamoured for the recipe!
Stage 1
Ingredients
1lb boiled roasting/mashing potatoes
1 tsp salt
1 tsp red chillie powder
1 tsp garam masala
1 cup gram flour (baisen) add salt and red chillies to taste
Enough oil to coat a non-stick frying pan
Method
- Mash the potatoes, cool, then flavour with the salt, chillies and garam masala, mix well.
- Divide the mixture into 12 equal sized balls and keep on a flat plate.
- Heat the frying pan, coat with the oil.
- Take one mashed potato ball and flatten into a burger, dip lightly in cold water then dip into the DRY gram flour mixture and gently place onto the frying pan.
- Fry a few at a time, turn over gently, when brown on one side, brown on the other side and remove onto a flat plate. Do not pile on top of each other.
- You could add water to the dry baisen and make into a thin batter, then dip the burgers one at a time into this mixture and fry as above.
- Or if you are calorie counting, the burgers do not need to be fried as they are already cooked.
Stage 2
Ingredients
2 cups chick peas (pre-boiled or tinned)
4 tbs any cooking oil
5-6 sweet neem leaves (also known as curry leaves) or fresh green coriander leaves
1 tsp black mustard seeds
2 tbs gram flour (baisen)
1 tbs tomato puree
2oz fresh tomatoes crushed
1 cup water
1 tbs fresh or bottled lime.lemon juice
2 tbs dry tamarind or 1tbs tamarind pulp (optional)
2 tbs freshly chopped green coriander
Method
- Heat oil in a deep pan, add leaves then mustard seeds, when sizzling add the gram flour, stir on low heat for 30 secs to ‘cook’ the flour, add the tomatoes, tomato puree and the water. Cook mixture on low heat until all liquids dry up and the oil separates (bhun).
- Add the pre-boiled chick peas and press down with a wooden spoon to break approx half of them in the pan (this will help to thicken the mixture).
- Add 1 cup of water, tamarind if using and simmer covered for 4-5 mins on low heat.
- Add the coriander and lemon juice and switch off.
- Keep covered for 10mins before serving.
Stage 3
Ingredients
1 cup Plain natural yoghurt flavoured with salt and black pepper
1 cup tamarind chutney or buy a good brand like Maggis
4oz finely chopped spring or other onion
4 oz finely diced fresh tomatoes
4 tbs of freshly sliced fresh coriander
1 green chillie finely sliced (optional)
Method
- Lay the burgers on the bottom of a large serving platter.
- Top with the chana mixture.
- Pour the yoghurt over the chanas.
- Pour the tamarind sauce over the yoghurt.
- Garnish with the onions, tomatoes, coriander and green chillie (if using).
Serve immediately once the dish has been assembled or it will become soggy!
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