Kala Chana Tikki Chaat

The kale chane tikkis have a delicious crunch that makes this chaat extra special This is a Sanjeev Kapoor exclusive recipe.

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Kala Chana Tikki Chaat

Main Ingredients Tata Sampann Kala Chana, Medium potatoes
Cuisine Indian
Course Snacks and Starters
Prep Time 7-8 hour
Cook time 6-10 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Kala Chana Tikki Chaat

  • 1 cup Tata Sampann Kala Chana soaked, boiled and drained
  • 2 Medium potatoes boiled and peeled
  • to taste Salt
  • 3/4 teaspoon Red chilli powder
  • 1 tablespoon Coriander seeds crushed
  • 1 1/2 teaspoons Chana masala
  • 1 tablespoon Cornflour
  • 2-3 tables to grease Oil
  • 1/2 cup Yogurt
  • 1 tablespoon Powdered sugar
  • to drizzle Date and tamarind chutney
  • to drizzle Green chutney
  • to sprinkle Yellow chilli powder
  • to sprinkle Black salt
  • 1 Medium potato boiled, peeled and cut into small cubes
  • 4 tablespoons Tata Sampann Kala Chana soaked overnight and drained
  • to garnish Sev
  • to garnish Fresh coriander leaves chopped


  1. Take the chana in a large bowl. Crush the potatoes and add. Mash the mixture well.
  2. Add salt, red chilli powder, crushed coriander seeds, chana masala and corn flour and mix everything well.
  3. Grease your palms with oil, divide the mixture into equal portions, shape them into balls and flatten them slightly to make tikkis. Keep them on a plate.
  4. Heat oil on a non-stick tawa, place the tikkis on it and shallow-fry, turning sides, for 5 minutes or till golden and crisp on both sides. Drain on absorbent paper.
  5. Take yogurt in a bowl, add sugar and mix well.
  6. For each portion, lightly break 2 tikkis and place in a serving bowl. Drizzle some yogurt, some date and tamarind chutney and green chutney. Sprinkle a little yellow chilli powder, black salt, few potato cubes, a few soaked kale chane, a little sev and coriander leaves and serve immediately.