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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 to test.
  • FOR Patty Mixture
  • 1 cup boiled and mashed potatoes
  • Black salt to test
  • 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 Tomato's
  • 1 chopped Gooseberry
  • 2 tsp Pomegranate seeds
  • 1 tsp Cumin seeds
  • 1 tsp lemon zest
  • 1 tsp Ghee.
  • FOR garnish
  • Lollo Rosso Lettuce
  • Gooseberry slices
  • Cocktail Onions
  • Pomegranate seeds
  • chopped Tomato's

HOW TO PREPARE ALOO TIKKI WITH CHOLE FOAM

  1. 1

    For Chole Foam: Heat olive oil in pan.
  2. 2

    Add Turmeric powder, Red Chilli powder, Onion paste, tomato puree, boiled white chickpeas in while spices, Dry Mango powder, Black Salt to test and mix.
  3. 3

    Blend the white chickpea mixture.
  4. 4

    pour the mixture in a syphon bottle.
  5. 5

    Shake the bottle and freeze for 30 minutes.
  6. 6

    For Patty Mixture: In a bowl add boiled and grated potatoes, Black salt to test, nutmeg powder, chopped green chillies, chopped Ginger, chopped Green peas, chopped Onion, chopped Garlic, chopped Tomato's, chopped Gooseberry, Pomegranate seeds, Cumin seeds, lemon zest and mix well.
  7. 7

    Make tikkis.
  8. 8

    Heat ghee in pan.
  9. 9

    Roast tikkis on both sides.
  10. 10

    Serve with Lollo Rosso Lettuce, Gooseberry slices, Cocktail Onions, Pomegranate seeds, chopped Tomato's and white chickpea foam.
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