Healthy Indian Chaat : Chole Tikki {Vegan, Vegetarian, Gluten free}
Servings Prep Time
4 20minutes
Cook Time
20-40minutes
Servings Prep Time
4 20minutes
Cook Time
20-40minutes
Ingredients
For the Tikkis
For the Chole
For the Avocado Coriander Sauce
Healthy ‘Sev’
Other toppings (optional)
Instructions
For the Tikkis
  1. Peel and chop the squash/ pumpkin into equal sized chunks. Steam it for 20 minutes. (Steaming ensures it does not absorb too much water). In the last five minutes of steaming add the spinach. (It is ready when the squash breaks up easily when pressing against it with a spoon.) Let it cool
  2. Combine the squash, spinach, coconut flour, chickpea flour, chia seeds, salt and spices (if using) in a food processor. (I prefer the consistency when using a food processor, or else rough grind in a blender). Process till it the squash & spinach is broken down and it all is combined.
  3. Leave it to rest for 15 minutes. The coconut flour & chia seeds will absorb all the extra moisture. Then shape into flattish, oval cutlets. If it is too sticky or wet, increase the amount of coconut flour. This recipe will make 8-9 tikkis.
  4. Either fry it in ghee or coconut oil on a non stick pan. This will be on medium heat and flip it two times till dark golden and crispy on the edges. Alternatively use an oven. Preheat the oven to 200C and line the tikkis on a parchment lined oven proof tray. Drizzle ghee/ coconut oil and bake for 20 minutes on one side, before flipping it and baking it for another 20 minutes. Keep an eye on it after flipping it.
  5. Fry/bake the tikkis just before serving so that they stay hot. Or make ahead and keep warm in the oven.
For the Chole
  1. Place the cooked chickpeas in a medium sized pan. (Use either home soaked and cooked or tinned ones). Add 1 cup of water, salt, turmeric and red chilli powder. Bring it to boil.
  2. While the chickpeas are boiling, soak the dried tamarind in 1 cup of hot water and squeeze and extract the tamarind liquid. Alternatively dissolve the tamarind paste in 1 cup of hot water. Add this tamarind water to the chickpeas.
  3. When the chickpea liquid starts bubbling, take it off the heat. Using a heavy spoon or potato masher, roughly crush the chickpeas. It does not have to be completely crushed, but crushed half way through.
  4. Place it back on the heat and cook till the liquid thickens. Check for seasoning before taking it off the heat. It has to have a pouring, gravy like consistency. If it becomes too thick later on, add hot water to dilute it.
For the Avocado chutney
  1. Add all the ingredients under the chutney list including the avocado, coriander leaves, lemon juice, cumin powder, salt, ginger, coconut sugar and green chili. Grind till it forms a thick consistent paste. Add water to loosen it to create a liquid chutney consistency. Check for seasoning and set aside.
For the Healthy ‘Sev’
  1. Combine the ghee/coconut oil, turmeric and salt. Toss it with the puffed rice to completely coat it. Place it on high in microwave for anywhere between 1-1.5 minutes. Keep an eye on it as it can burn very easily. Keep stirring every 20seconds. Set aside.
For the Assembly
  1. Finally chop the onion, tomato and coriander leaves.
  2. Place one or two tikkis in a bowl or plate. Press it down slightly and break it up slightly. Pour over the hot chole. Two ladlefuls should do. Add 1 heaped Tablespoon of avocado coriander chutney. Sprinkle over the raw onions, tomatoes and coriander leaves. Finally sprinkle over the healthy ‘sev’ and the chaat masala or the cumin powder if adding. Serve immediately!