0 0
Indian Chole Aloo Tikki Recipe

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Indian Chole Aloo Tikki Recipe




    Ingredients :

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

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 4

    Grind peppercorns and cloves with a mortar and pestle.

  • Step 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.

  • Step 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.

  • Step 7

    Spoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.

  • Admin

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Persian Cucumber Yogurt (Maast-o Khiar)
    Bucket of Margaritas Recipe
    Persian Cucumber Yogurt (Maast-o Khiar)
    Bucket of Margaritas Recipe

    Add Your Comment