Hot chaat sizzler

Name: Hot chaat sizzler
Total time: 3600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: For chole-; 1 and 1/2 cups White chole or kabuli chole; 3-4 tbsp ghee; 2 inch piece of dalchini/cinnamon; 4-5 cloves/laung; 1 big cardamom/ Kali Elaichi; 2 large onions ground to a paste; 2 Tsp ginger garlic paste; 3 large tomatoes ground to a paste; 2 Tsp salt; 2 tbsp chole masala; 1 tsp dhaniya powder; 1 tsp. red chilli powder; 1 tsp amchoor powder; 1/2 tsp turmeric; 1 cup water; 2 tsp plain black tea; 1/2 tsp baking soda; 1 tbsp kasoori methi; 1 tbsp ghee; 1/2 Tsp hing; 1 inch ginger cut into julliens; 2-3 green chillies, slit; 2 tbsp chopped green coriander; 3 large potatoes boiled, peeled and mashed; 1 bread slice; 2.5 tbsp cornflour; 1/2 Tsp salt; 1/4 TSP red chilli powder; as required Oil to deep fry

Swati @swati_17

Chandigarh/ Gurgaon, India

#GA4
#week18

Winters are the perfect time to indulge in all that fried and zesty goodness which is crispy, Crunchy, sizzling hot and so delicious.

Yes I am talking about hot chaat like aloo tikki, samosas, aloo chaat, ragda pattice etc

And what better way to have them, than in the form of a sizzling and smokey Sizzler.

I have prepared a delicious and drooling samosa chaat and tikki chole sizzler.

It turned out so yum and amazing. And the aromas that came from its sizzling smoke made it very difficult for me to even photograph it. I just wanted to dig in.

#GA4
#week18

Winters are the perfect time to indulge in all that fried and zesty goodness which is crispy, Crunchy, sizzling hot and so delicious.

Yes I am talking about hot chaat like aloo tikki, samosas, aloo chaat, ragda pattice etc

And what better way to have them, than in the form of a sizzling and smokey Sizzler.

I have prepared a delicious and drooling samosa chaat and tikki chole sizzler.

It turned out so yum and amazing. And the aromas that came from its sizzling smoke made it very difficult for me to even photograph it. I just wanted to dig in.

Swati @swati_17

Chandigarh/ Gurgaon, India

#GA4
#week18

Winters are the perfect time to indulge in all that fried and zesty goodness which is crispy, Crunchy, sizzling hot and so delicious.

Yes I am talking about hot chaat like aloo tikki, samosas, aloo chaat, ragda pattice etc

And what better way to have them, than in the form of a sizzling and smokey Sizzler.

I have prepared a delicious and drooling samosa chaat and tikki chole sizzler.

It turned out so yum and amazing. And the aromas that came from its sizzling smoke made it very difficult for me to even photograph it. I just wanted to dig in.

#GA4
#week18

Winters are the perfect time to indulge in all that fried and zesty goodness which is crispy, Crunchy, sizzling hot and so delicious.

Yes I am talking about hot chaat like aloo tikki, samosas, aloo chaat, ragda pattice etc

And what better way to have them, than in the form of a sizzling and smokey Sizzler.

I have prepared a delicious and drooling samosa chaat and tikki chole sizzler.

It turned out so yum and amazing. And the aromas that came from its sizzling smoke made it very difficult for me to even photograph it. I just wanted to dig in.

Saved

Ingredients

1 hour plus

2 servings

For chole-
1 and 1/2 cups White chole or kabuli chole
3-4 tbspghee
2 inchpiece of dalchini/cinnamon
4-5cloves/laung
1big cardamom/ Kali Elaichi
2large onions ground to a paste
2 Tspginger garlic paste
3large tomatoes ground to a paste
2 Tspsalt
2 tbspchole masala
1 tspdhaniya powder
1 tsp.red chilli powder
1 tspamchoor powder
1/2 tspturmeric
1 cupwater
2 tspplain black tea
1/2 tspbaking soda
1 tbspkasoori methi
1 tbspghee
1/2 Tsphing
1 inchginger cut into julliens
2-3green chillies, slit
2 tbspchopped green coriander
For tikki
3large potatoes boiled, peeled and mashed
1bread slice
2.5 tbspcornflour
1/2 Tspsalt
1/4 TSPred chilli powder
as requiredOil to deep fry
For samosas-
1 cupmaida
3-4 tbspghee
1/2 Tspsalt or to taste
1/4 TSPajwain
2large potatoes boiled, peeled and mashed
2 tbspoil
1 tspchopped ginger
1-2green chillies chopped
1/2 Tspjeera
1 TSPsabut dhaniya
1dry red chilli broken into pieces
1 tspsalt or to taste
1/4 tspamchoor powder
1 tbspchopped coriander
ForOther ingredients
3-4cabbage leaves
1/4 cupgreen chutney
1/4 cupmithi imli chutney
2-3 tbspcurd seasoned with salt red chilli powder jeera powder
1/2onion finely chopped
1/2 inchginger cut into julienne
1-2green chillies, chopped (optional)
2-3 tbspchopped green coriander leaves

Saved

Steps

1 hour plus

1

To make the chole, first wash the chole and soak them overnight.
2

Heat ghee in a pressure cooker. Add the cinnamon, cloves and big cardamom. After 30 seconds add the onion paste.
3

Sauté the onion paste till light golden, now add the ginger garlic paste. Keep roasting till brown and cooked.
4

This will take time. If you feel it is sticking to the bottom, add 2 tbsp of water and scrape the bottom. Continue to cook.
5

Add the tomato paste and 2 Tsp salt. Cook till the oil is released.
6

Add the chole masala, dhaniya powder, red chilli powder, amchoor powder and turmeric. Mix and cook for 30 seconds.
7

Add the soaked chole and water just enough to cover the chole.
8

Boil a cup of water and add tea. Let it brew for 5-7 minutes. Add this brew to the chole after sieving.
9

Also add baking soda and mix. You will see the bubbles forming. Close the lid and cook the chole for 9-10 whistles.
10

Let the pressure drop off itself. Open the cooker and add kasoori methi. Also add chopped green coriander.
11

Heat 1 tbsp ghee, add hing, ginger and green chillies. Pour this tempering over the chole. Yummy masala chole are ready.
12

For the tikki, soak the bread slice in water for 2 seconds. Remove the sides and mash the bread. Mix potatoes, bread, salt,red chilli powder and cornflour.
13

Make small patties. Heat oil in a kadai and deep fry the tikkis till crispy and golden. Remove on absorbent paper.
14

For the samosas, let's first make the dough. Mix maida, ghee, ajwain and salt. The maida should bind itself if it doesn't add some more ghee and mix.
15

Add some water and make a firm dough. Rest the dough for 30 minutes.
16

Dry roast jeera, sabut dhaniya and dry red chillies till fragrant. Crush coarsely.
17

Heat oil in a kadai, add ginger and green chillies. After 30 seconds add the crushed masala and mix. Add the mashed potatoes, salt and amchoor. Roast for 4-5 minutes. Add chopped green coriander.mix well. Remove from heat and keep aside.
18

Make small balls of the dough, roll into rounds and cut into half. Brush some water on the straight edges. Pick up a half circle and role to make a cone. Tightly press the overlap edges. Fill 2/3 of the cone with the prepared filling. Press together the edges using some water and seal nicely. Repeat for all.
19

Heat oil in a kadai, lower the heat to minimum. Add 4-5 samosas at a time and fry, tossing and turning in between. Make sure the heat is low otherwise blisters will develop on the samosa skin. After 10-13 minutes the samosas should turn golden brown and are done. Remove on an absorbent paper.
20

Now to prepare the sizzler, first of all heat your sizzler tray till very very hot. Once hot place the sizzler tray back in its wooden tray.
21

Place some cabbage leaves on the tray, now pour some chole in the centre. Sprinkle the chole with chopped onions, green chillies, green coriander and ginger julliens. Place samosas on one side and tikkis on the other.
22

Add some green chutney, mithi chutney and some curd. Top up with some more onions, green coriander and ginger.
23

Now quickly put some butter and a tbsp of water on the iron tray carefully. This will create all the sizzle.
24

Serve your sizzling hot chaat sizzler immediately along with extra chutneys and curd.

Saved

Cooksnaps

Saved

Swati @swati_17

on January 15, 2021 16:23

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati