Jump to Recipe Jump to Video Print Recipe

Kabuli Chana Tikki Chat is a delightful and health-conscious twist on the classic street food, sans oil, onion, and garlic. The star of this recipe is the Kabuli chana (chickpeas), transformed into flavorful tikkis without the need for any added oil. Meticulously seasoned with an array of aromatic spices, these tikkis are pan-fried or baked to perfection, creating a crispy exterior that complements the heartiness of the chickpeas. This no-oil adaptation ensures a light and wholesome experience without compromising on the rich taste.

To elevate the Kabuli Chana Tikki Chaat, vibrant and zesty chutneys play a pivotal role. The red chutney, bursting with the fiery Flavors of tangy tamarind, adds a spicy kick to the dish. Simultaneously, the green chutney, a refreshing blend of mint and coriander, introduces a cool and herby contrast. These chutneys not only enhance the overall flavour profile but also compensate for the absence of onions and garlic, ensuring that every bite is a harmonious balance of textures and tastes.

The final presentation involves arranging the no-oil Kabuli Chana tikkis in a plate. Drizzled generously with the red and green chutneys, the chaat becomes a colourful and wholesome feast for the senses. This health-conscious rendition of Kabuli Chana Tikki Chat proves that with a creative twist, one can savour the essence of a beloved street food favourite while adhering to specific dietary preferences.

Kabuli Chana Tikki Chat

Table of Contents

Enjoy the delightful flavors of Kabuli Chana Tikki Chat without oil, a healthy and delicious snack that combines spiced chickpea patties with tangy chutneys. Made from mashed Kabuli chana (white chickpeas) mixed with aromatic spices, these tikkis are baked or air-fried to perfection, ensuring a crispy texture without the need for oil. Topped with finely chopped onions, tomatoes, coriander, and a drizzle of mint and tamarind chutneys, this chaat offers a burst of flavors in every bite. Perfect for a guilt-free snack or light meal, Kabuli Chana Tikki Chat without oil is a nutritious and tasty treat that is sure to satisfy your cravings.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 12

Cook Time 40

Total Time 12 40

Course Snack

Cuisine Indian

Servings 6 People

Calories 184 kcal

Equipment

Vessel
Pressure Cooker
Bowl
Sieve
Whisk
Non-Stick Pan
Measuring Cups
Measuring Spoons

Ingredients

Kabuli Chana Tikki

2 cup Kabuli Chana
8 nos Black Pepper
5 nos Clove
1 no Star Anise
1 inch Cinnamon
1 no Bay Leaf
1 cup Water
2 tbsp Mango Powder
1 tsp Cumin powder
2 tbsp Corriander powder
1 tsp Turmeric Powder
1 tbsp Kashmiri Red Chilli Powder
2 tsp Black Salt
1 tsp Garam masala
¼ cup Flattened Rice Powder

Tamarind Chutney

½ cup Tamarind
1 tsp Corn Flour
¾ cup Grated Jaggery
½ tsp Black Salt
1 tsp Fennel Seeds

Curd Mint Chutney

1½ cup Curd
1 tsp Cumin powder
½ tsp Salt
1 bunch Mint Leaves
1 bunch Corriander Leaves
2 nos Green Chilli

Instructions

Kabuli Chana Tikki

Take a vessel and soak 2 cup Kabuli Chana for 12 hrs.
Drain the water and transfer kabuli chana to a pressure cooker.
Add 8 nos Black Pepper, 5 nos Clove, 1 no Star Anise, 1 inch Cinnamon, 1 no Bay Leaf and 1 cup Water. Close with lid.
Heat the pressure cooker on high flame until first whistle and then lower the flame and let it cook for 7-8 whistles.
Remove the lid and separate the Masala like Clove, Black pepper etc... Transfer cooked kabuli chana to a bowl and let it cool down.
Now add 2 tbsp Mango Powder, 1 tsp Cumin powder, 2 tbsp Corriander powder, 1 tsp Turmeric Powder, 1 tbsp Kashmiri Red Chilli Powder, 2 tsp Black Salt, 1 tsp Garam masala and ¼ cup Flattened Rice Powder. Mix it thoroughly.
Mash it with hands and use small quantities of water to form dough. I added around 1½ cup water.
Take small quantities and give it tikki shape.
Roast in a non-stick pan. Apply ghee which is optional. Tikki is ready.

Tamarind Chutney

Soak ½ cup Tamarind in a bowl for 1 hr.
Mash with hand and sieve the tamarind liquid to a bowl. Add 1 tsp Corn Flour and mix it.
Add ¾ cup Grated Jaggery, ½ tsp Black Salt, and 1 tsp Fennel Seeds. Turn on the flame and heat on medium flame until it gets a boil. Keep stirring.
Lower the flame and cook for 2 mins and turn off the flame. Let it cool down. Tamarind Chutney is ready.

Curd Mint Chutney

Take 1½ cup Curd in a bowl and whisk it for 5 minutes.
Mixer grind 1 bunch Mint Leaves, 1 bunch Corriander Leaves, and 2 nos Green Chilli to a thin green paste.
In the bowl add 1 tsp Cumin powder, ½ tsp Salt and Green Paste. Mix it with a whisk. Curd Mint Chutney is ready.

Kabuli Chana Tikki Chat

Take kabuli tikki in a plate and poke it with fork 4-5 places on one side.
Add a layer of Tamarind Chutney and a layer of Green Curd mint chutney.
Sprinkle Red Chilli Powder, Cumin powder and Coriander Leaves. Kabuli Chana Tikki Chat.