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Indian Chole Aloo Tikki

4

0 min

Indian Chole Aloo Tikki

Indian Chole Aloo Tikki Photo 1

Time

0 min

Serving

4 persons

Calories

314

Rating

4.00★ (50)

Cuisine

Indian
Author: Victoria Buriak
This is a delicious vegan Indian recipe where vegetables and chickpeas are served over small potato cakes. It works well as a starter for four, or as a vegetarian and vegan main for two. Place the potato cakes on a plate, serve the chickpeas on top, and don't forget the sauces! Recipes for Indian sauces - coriander sauce and tamarind sauce - are on this site. Finally, sprinkle with some fresh coriander leaves and a few thin slices of fresh onion.

Ingredients

  • potatoes: 2 piece
  • salt and freshly ground black pepper: (to taste)
  • ½ tablespoons vegetable oil: 3 piece (divided)
  • cornstarch: 1 Tbsp
  • ground ginger: 1 tsp
  • ground cumin: 1 tsp
  • cayenne pepper: 1 tsp
  • fresh cilantro: 1 Tbsp (chopped)
  • black peppercorns: 0.5 tsp
  • whole cloves: 2 piece
  • Chili peppers: 2 piece (dried, optional)
  • cumin seeds: 1 tsp
  • bay leaves: 2 piece
  • onion: 1 piece (chopped)
  • garlic: 2 clove (grated)
  • ginger: 1 piece (1/2 inch piece, grated, fresh)
  • curry powder: 2 tsp
  • ground turmeric: 1 tsp
  • tomato paste: 1 tsp
  • water: 1 tsp
  • tomato: 1 piece (chopped)
  • garbanzo beans: 1 can (15 ounce can, drained)
  • cilantro leaves: 1 Tbsp

Metric Conversion

Stages of cooking

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  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and peel.
    Indian Chole Aloo Tikki Photo 2
  2. Place cooked potatoes into a bowl and add cornstarch, ginger, cumin, cayenne, cilantro, salt, and pepper. Mash together with a fork. Oil your hands with a little vegetable oil and divide the potato mixture into 4 equal portions. Pat each portion into a potato patty about 1/3-inch thick.
    Indian Chole Aloo Tikki Photo 3
  3. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Fry potato cakes until golden, about 3 minutes on each side. Remove from heat and keep warm.
    Indian Chole Aloo Tikki Photo 4
  4. Grind peppercorns and cloves with a mortar and pestle.
    Indian Chole Aloo Tikki Photo 5
  5. Heat the remaining 2 tablespoons vegetable oil in a skillet over medium-high heat. Stir in red chile peppers, cumin, bay leaves. Add onion, ginger, and garlic. Cook and stir until onion is golden, about 5 minutes. Add pepper-clove mixture, curry powder, and turmeric.
    Indian Chole Aloo Tikki Photo 6
  6. Mix tomato paste with water. Stir diluted tomato paste and tomato into the skillet. Cook over medium heat until the tomato has softened, about 5 minutes. Stir in chickpeas and simmer over low heat for 10 minutes.
    Indian Chole Aloo Tikki Photo 7
  7. Spoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.
    Indian Chole Aloo Tikki Photo 8

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