In Kenya we grew up eating ‘Chana Bateta’ the best ones were made by my friend Yasmin (Khoji) of Nakuru. Her channas were to die for, nothing like the ones us Punjabis make. The added touch was curry patta, gram flower and raw mango. She usually served them with a sprinkling of Kenyan chevda or plain potato crisps.
This recipe that I have named Aloo Tkki chaat is a twist on chana bateta, and ragda patties – a very popular vegetarian snack. I make it frequently for large gatherings and I have yet to have some left overs!
Hack – you could use cooked hash browns or tater tots or even ready fried alu/aloo/tikkis readily available in specialist stores or large supermarkets in some countries.
Aloo Tikki Chana (Chole) ChaatPrint Recipe
- 1lb boiled roasting/mashing potatoes
- or use 8oz ready instant mash and prepare using less water and no oil or butter
- 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
- 2 cups chick peas (pre-boiled or tinned)
- 4 tbs any cooking oil
- 5-6 sweet limdo leaves (also known as curry leaves) or fresh green coriander leaves
- 1 tsp black mustard seeds
- 2 tsp gram flour (baisen)
- 1 tbs tomato puree
- 1 tsp salt (or to taste)
- 1 tsp red chillie powder or 2 crushed green chillies
- 1 cup water
- 2 tsps fresh or bottled lime.lemon juice
- 2 inches dry tamarind or 2 tsps tamarind pulp (optional) or half cup of grated RAW green mango if available
- 2 tbs freshly chopped green coriander
- 1 cup 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)
Mash the potatoes, cool, then flavour with the salt, chillies and garam masala, mix well.
Heat the frying pan, coat with the oil.
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.
Or if you are calorie counting, the burgers do not need to be fried as they are already cooked and you can move onto the assembly stage.
TIP: Sprinkle 2 tablespoons of Farina (potato starch) available in most Indo/Pak grocery stores, mix well into the mash, make small burgers as per no 4. above and deep fry without any other coating. It really works!
Heat oil in a deep pan, add curry leaves then mustard seeds, when sizzling add the gram flour, stir on low heat for 30 secs to ‘cook’ the flour, add the tomato puree and the water. Now add the salt and red/green chillies.
Add 1 cup of water, tamarind or raw mango if using and simmer covered for 5-7 mins on low heat.
Add the coriander and lemon juice and switch off.
Keep covered for 10 mins before serving, this will help thicken the mixture.
Lay the burgers on the bottom of a large serving platter.
Top with the above chickpea cooked mixture.
Pour the yoghurt over the mixture and then the tamarind sauce.
Serve immediately once the dish has been assembled or it will become soggy!