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Zero Oil Kabuli chana tikki chat

Kabuli Chana Tikki Chat

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
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Prep Time 12 hours
Cook Time 40 minutes
Total Time 12 hours 40 minutes
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.

Video

Notes

Serve fresh. Chutneys can be stored in fridge for 1-2 days.
Keyword Kabuli Chana Chat