Ingredients: cup Kabuli Chana (White Chickpeas) - soaked for 8 hours, teaspoon Cumin seeds (Jeera), inch Ginger - finely chopped, Tomato - pureed, Bay leaf (tej patta), teaspoon Nutralite Classic Spread, teaspoon Turmeric powder (Haldi), tablespoon Amchur (Dry Mango Powder), tablespoon Garam masala powder, teaspoon Coriander Powder (Dhania), teaspoon Anardana Powder (Pomegranate Seed Powder), teaspoon Kashmiri Red Chilli Powder, teaspoon Black pepper powder, teaspoon Black Salt (Kala Namak), cup Green Chutney (Coriander & Mint), cup Sweet Chutney (Date & Tamarind), Onions - finely chopped, Green Chillies - finely chopped, sprig Coriander (Dhania) Leaves - finely chopped, tablespoon Sev - for garnishing and crunch, Potatoes (Aloo) - boiled and peeled, teaspoon Ginger - grated, Green Chillies - finely chopped, Onion - finely chopped, teaspoon Red Chilli powder, teaspoon Garam masala powder, tablespoons Coriander (Dhania) Leaves - finely chopped, tablespoon Corn flour, - to taste, Mayo - as needed for each tikki, cup Whole Wheat Bread crumbs, Garlic & Oregano Spread - for cooking, Vegetarian diet
Instructions: To make the Chana Masala To begin making the Chole Aloo Tikki Chaat Recipe,we will first soak the Chola completely immersed in water for about 8 to 10 hours. After the soaking period, cook the Chola along salt and with its soaked water, adding additional water if required. Cook until it is soft and tender.You will know it's cooked right, when you press the Chola between your fingers it will mash easily. Keep the cooked Chola aside.Heat oil in a large heavy-bottomed pan. Add the cumin, ginger and bay leaves and stir-fry for a few seconds till you can smell the aromas coming through.Stir in the tomato puree and the spice ingredients and saute until the color changes to a dark brown color. The anardana powder, along with the black pepper and the dry mango powder will help in getting the desired brown color for the chana masala.Once browned, add in the cooked chickpeas into the masala and stir all the masala well into the chickpeas so that it coats it well. Check the salt and spice levels and adjust to suit your taste. Cover the pan, turn the heat to low and simmer for 20 to 30 minutes until the Chola gets well coated with the masala and looks brown as well.Cover the pan, turn the heat to low and simmer the Chana Masala for about 30 minutes until the chana gets well coated with the masala and has attained an outer brown coating. Give the Chana Masala a final taste. Keep it aside.To make the Achari Aloo TikkisIn a large mixing bowl, mash in both the boiled regular potatoes and sweet potatoes. Add the ginger, green chillies,  onion, chilli powder, garam masala powder, some salt to taste and finally a tablespoon of corn flour binding.Mix all the ingredients well and shape them into circular discs of desired sizes (about 1-1/2 inch diameter).Before shaping the Aloo Tikki discs, flatten each portion of the Aloo Tikki, drop a little Nutralite Achari Mayo into the centre and then close the Tikki and you have your Achari Aloo Tikki right there.Dust the Ahari Aloo tikki in breadcrumbs. Preheat a tawa and pan fry these tikki's with little Nutralite Garlic & Oregano Spread until they are browned and crisp on both sides. To Assemble the Achari Aloo Tikki ChaatPlace the Achari Aloo tikki on a platter. Add some hot chana masala on top of the hot tikkis. Sprinkle some green chillies, some finely chopped onions, add a spoon of green mint chutney over each of the tikkis, then some date tamarind chutney over it.To serve the Achari Aloo Tikki Chaat - sprinkle some more onions, some chopped coriander leaves and finally some sev and serve as an evening snack or even  weeknight dinner with family and friends.