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Aloo Tikki With Chole Foam

Bake chocolate mousse cake using a soda siphon, which helps get rid of carbonated water.
Aloo tikki with Chole Foam Recipe by Chef Gautam Mehrishi
Cuisine

- Indian

Serves

- 4

Cooking Time

-18-20 min

Difficulty

- Medium

Preparation Time

- 20 min

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INGREDIENTS

  • FOR Chole Foam
  • 1 tbsp Olive Oil
  • 1 tsp Turmeric powder
  • 1 tsp Red Chilli powder
  • 1 cup Onion paste
  • 1 cup tomato puree
  • 2 cups boiled white chickpeas in while spices
  • 1 tsp Dry Mango powder
  • Black salt.
  • FOR Patty Mixture
  • 1 cup boiled and mashed potatoes
  • Black salt
  • 1 tsp nutmeg powder
  • 2 tsp chopped green chillies
  • 2 tsp chopped Ginger
  • 2 tsp chopped Green peas
  • ½ cup chopped Onion
  • 2 tsp chopped Garlic
  • ½ cup chopped Tomatos
  • 1 chopped Goosberry
  • 2 tsp Pomegranate seeds
  • 1 tsp Cumin seeds
  • 1 tsp lemon zest
  • 1 tsp Ghee.
  • FOR garnish
  • Lollo Rosso Lettuce
  • Goosberry slices
  • Cocktail Onions
  • Pomegranate seeds
  • chopped Tomatos

HOW TO PREPARE ALOO TIKKI WITH CHOLE FOAM

  1. 1

    For Chole Foam: Heat olive oil in pan add turmeric powder, red Chilli powder, onion paste, tomato puree, boiled white chickpeas in while spices, dry mango powder, black salt and mix.
  2. 2

    Blend the white chickpea mixture, pour the mixture in a syphon bottle.
  3. 3

    Shake the bottle and freeze for 30 minutes.
  4. 4

    For Patty Mixture: In a bowl add boiled and grated potatoes, black salt, nutmeg powder, chopped green chillies, chopped ginger, chopped green peas, chopped onion, chopped garlic, chopped tomatos, chopped goosberry, pomegranate seeds, cumin seeds, lemon zest and mix well, make tikkis, heat ghee in pan, rost tikkis on both sides.
  5. 5

    Serve with Lollo Rosso Lettuce, goosberry slices, cocktail Onions, pomegranate seeds, chopped tomatos and white chickpea foam.
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