Tikki Chaat with Chole and Gravy
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Brand
Bring bold, street-style flavour to your menu with this Tikki Chaat made with Chole and Gravy – a vibrant North Indian-inspired dish that’s big on taste and built for versatility. Our recipe layers spiced black chickpeas simmered in a rich, aromatic base with crispy potato tikkis, finished with a medley of fresh garnishes and a generous drizzle of MAGGI® Tamarind Sauce for that signature tang.
The Tikki Chaat made with extra Chole and Gravy is a key addition to our menu ideas collection. Designed with the fast pace of a busy kitchen in mind, it cleverly uses MAGGI® Masala sauce to ensure a consistently authentic and deeply satisfying flavour in every serving. This means your chefs can deliver excellence repeatedly, without sacrificing speed or quality, ensuring happy customers and efficient service. The inclusion of MAGGI® Tamarind Sauce adds a layer of depth and balance, not only within the chole itself but also in the final, beautifully plated presentation.
What truly makes this a game-changer for your menu is its remarkable adaptability. Whether you see it as a tempting small plate to start a meal, a vibrant part of a larger sharing board to encourage social dining, or a standout plant-based main course to cater to the increasing demand for vegetarian and vegan options, this recipe adapts seamlessly. It's a truly flavour-packed, contemporary addition that promises to invigorate your menu, attract a wider audience, and establish your restaurant's reputation as a destination for modern, delicious, and inclusive dining.
- 400g dried black beans, soaked overnight
- 30ml vegetable oil
- 3g black mustard seeds
- 2g curry leaves
- 2 black cardamoms
- 1 bay leaf
- 500g onions, diced
- 40g garlic puree
- 40g ginger puree
- 60g curry powder
- 2g dried fenugreek leaves
- 1.5l water
- 100ml MAGGI® Tamarind Sauce
- 1.3kg potatoes, peeled and diced
- 90g cornflour
- 20g garlic puree
- 20g ginger puree
- 6g MAGGI® Masala Magic
- 10g coriander, chopped
- 20ml vegetable oil
- 10g fresh coriander leaves
- 100g onion, finely diced
- 200g tomato, diced
- 200g coriander chutney
- 200ml MAGGI® Tamarind Sauce
- 100ml sweet yoghurt
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1Prepare the Chole: Heat vegetable oil in a large heavy-bottomed pan over medium heat. Add black mustard seeds, curry leaves, black cardamoms, and bay leaf.
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2Add diced onions and cook slowly for 15 minutes, stirring occasionally.
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3Stir in ginger puree, garlic puree, curry powder, and dried fenugreek leaves. Cook for 1–2 minutes until fragrant.
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4Add the soaked chickpeas and 1.5l water. Bring to a boil, then reduce heat and simmer gently for 2 hours, or until chickpeas are tender. Stir in MAGGI® Tamarind Sauce.
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5Prepare the Tikkis: Boil the peeled and diced potatoes in salted water until just cooked
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6Drain and allow to cool slightly. Pass the potatoes through a ricer or drum sieve into a large bowl for a smooth, lump-free texture.
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7Mix in cornflour, garlic puree, ginger puree, MAGGI® Masala Magic, and chopped coriander.
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8Shape the mixture into small, flat patties and chill for 15 minutes before frying.
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9Heat vegetable oil in a frying pan over medium heat. Fry the patties for 3–4 minutes per side until golden and crisp.
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10Assemble the Chaat: Place the crispy tikkis on a serving plate and spoon generous portions of hot chole over the tikkis.
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11Garnish with diced onion, diced tomato and fresh coriander leaves. Then drizzle with sweet yoghurt, coriander chutney, and MAGGI® Tamarind Sauce.
| TYPICAL VALUES | Per 100g | Per serve | Reference Intake | % RI* |
|---|---|---|---|---|
| Energy | 451 kJ 107 kcal | 1911 kJ 454 kcal | 8400 kJ 2000 kcal |
23% |
| Fat | 2.2g | 9.2g | 70 | 13% |
| of which: saturates | 0.2g | 0.8g | 20 | 4% |
| Carbohydrate | 16.6g | 70.5g | 260 | 27% |
| of which: sugars | 4.1g | 17.3g | 90 | 19% |
| Fibre | 3.9g | 16.7g | - | - |
| Protein | 3.3g | 14g | 50 | 28% |
| Sodium | 0.16g | 0.63g | 2.4 | 26% |
| Salt | 0.32g | 1.34g | 6 | 22% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
1911 kJ 454 kcal | 9.2g | 0.8g | 17.3g | 1.34g |
| 23%* | 13%* | 4%* | 19%* | 22%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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