I used the thick variety. So I had let it soak for 10 mins, In a mixing bowl, add all the ingredients and mix well to form a dough. Chill it in the freezer for 10- 15 mins.
Before starting to shape the tikkis, grease your hands with the cooking oil.
Divide the dough into equal portions. Take one portion. Roll it into a smooth ball and flatten to gently to shape it into tikki. Similarly make tikkis with the rest of the portions.
Heat a tawa and brush it with generous amount of oil. Gently place the tikkis on the tawa. Cook till the underside turns golden. Flip it gently and cook till the other side turns golden.
Remove from the tawa and keep it aside.
For the Chole:
Wash and soak white chana for 8-10 hrs.
Drain the water, add fresh water, salt to taste and one tea bag. Pressure cook the chana for 6-7 whistles. It should be cooked really soft. Peel, wash and chop onion and ginger finely.
Peel, wash, crush and chop garlic finely.
Heat oil in a pan. Add the jeera. When it starts spluttering, add the chopped onions, ginger and garlic.
Sauté till the onions turn slightly golden brown.
Reduce the flame. Add all the powder masalas. Sauté for few seconds and then add a cup of water. Mix well and let it cook got few mins.
Add the cooked chana and mix well. Check the seasonings. Add more salt if required.
Mash the chana gently and let it simmer on a low flame for 10- 15 mins.
To serve the Aloo Tikki with Chole
Arrange the aloo tikkis on a serving plate.
Pour the Chole over the tikkis. Top it with dates and tamarind chutney, garnish with chopped onions, sliced lemon and coriander leaves. Sprinkle little red chilli powder and chat masala powder and serve immediately:)