A lip-smacking chaat that is loved all over India, and now globally as well. Chhole Tikki Chaat is enjoyed mostly at roadside stalls, bit us definitely worth it trying at home. You will love the preparation of this chaat with potato patties, chickpeas, chutneys, and fresh crispy sev.


For Patties (Tikki)

You can check out the recipe here: https://leapingwindow.wordpress.com/2018/07/30/veggie-burger/


For Chhole (Chickpeas)

Chhole (Chickpeas)-2 cups

Tomatoes-4 big sized


Green Chilies-4-5

Garlic-4-5 cloves

Chhole Masala-4-5 tablespoon

Salt- as per your taste

Red Chili Powder- as per your taste

Oil-4-5 tablespoon

For Coriander Chutney

Coriander leaves

Green Chilies



Red Chili Powder

Lemon Juice

Bikaji Bhujia (optional)

For Tamarind Chutney

Tamarind -1/2 cup

Jaggery-3/4th cup

Water-1 ½ cup


Red Chili Powder

Black Salt

Dry Mint Powder


For Chhole

  1. Soak chickpeas overnight.
  2. Boil chickpeas.
  3. Chop tomatoes, onions, and garlic and green chilies in a bowl.
  4. Blend the veggies in a mixer together and pour the mixture in a cooker or pan, cover the lid and let it get cooked for 10-12mins
  5. In a pan, heat oil, add chopped onions and sauté it till onions turn brownish in color
  6. Add the mixture of tomatoes, onions, and garlic to the onions.
  7. Add salt, red chili powder, chhole masala and mix it well.
  8. Cook the gravy for 10mins.
  9. Drain the boiled chickpeas to remove excess water.
  10. Add chickpeas to the gravy and mix it well.
  11. Garnish with coriander leaves.
  12. Chhole is ready!
  13. Chhole is a dish that you can have with rice/roti/kulcha/puri/bhature


For Coriander Chutney

  1. In a blender, mix coriander leaves, chopped green chilies, curd, and bhujia
  2. Blend it and if it’s thick add water
  3. Finally, add salt and red chili powder
  4. Blend once again, add lemon juice and stir well

For Tamarind Chutney

  1. In a pan, add seedless tamarind, jaggery, and water
  2. Cook the mixture until jaggery melts completely
  3. Add all the spices: salt, red chili powder, black salt, and dry mint powder
  4. Add more water and cook it for at least 15mins.
  5. Drain the chutney with a strainer and remove the lumps.
  6. Cook the chutney again for 10mins and if it’s thick you can add more water to it.
  7. This chutney can be used in various dishes, you can store the chutney in the freezer as well.


These both chutneys/sauces can be used in various dishes, you can store the chutneys in the freezer as well.


For Chaat

  1. In a bowl/plate, cut the tikkis/patties into two halves, add chhole over it.
  2. Add coriander and tamarind chutney
  3. Add chopped onions and sev or bhujia, if you like
  4. Garnish with coriander leaves
  5. Enjoy the chaat full of spices and sauces!