How to make Kala Chana Tikki Chaat -

The kale chane tikkis have a delicious crunch that makes this chaat extra special

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tata Sampann Kala Chana, Medium potatoes

Cuisine : Indian

Course : Snacks and Starters

Kala Chana Tikki Chaat

Kala Chana Tikki Chaat Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 7-8 hour

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Kala Chana Tikki Chaat Recipe

  • Tata Sampann Kala Chana soaked, boiled and drained 1 cup

  • Medium potatoes boiled and peeled 2

  • Salt to taste

  • Red chilli powder 3/4 teaspoon

  • Coriander seeds crushed 1 tablespoon

  • Chana masala 1 1/2 teaspoons

  • Cornflour 1 tablespoon

  • Oil 2-3 tables to grease

  • Yogurt 1/2 cup

  • Powdered sugar 1 tablespoon

  • Date and tamarind chutney to drizzle

  • Green chutney to drizzle

  • Yellow chilli powder to sprinkle

  • Black salt to sprinkle

  • Medium potato boiled, peeled and cut into small cubes 1

  • Tata Sampann Kala Chana soaked overnight and drained 4 tablespoons

  • Sev to garnish

  • Fresh coriander leaves chopped to garnish


Step 1

Take the chana in a large bowl. Crush the potatoes and add. Mash the mixture well.

Step 2

Add salt, red chilli powder, crushed coriander seeds, chana masala and corn flour and mix everything well.

Step 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.

Step 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.

Step 5

Take yogurt in a bowl, add sugar and mix well.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.