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The Best Recipes: Indian Chole Aloo Tikki Tasty Recipes

Are you searching for recipes Indian Chole Aloo Tikki, the site provides recipes Indian Chole Aloo Tikki that a person need Listed here are the quality recipes Indian Chole Aloo Tikki that will you need

Indian Chole Aloo Tikki

"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 :

  • 2 potatoes
  • salt and freshly ground black pepper to taste
  • 3 1/2 tablespoons vegetable oil, divided
  • 1 tablespoon cornstarch
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 tablespoon chopped fresh cilantro
  • 1/2 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

Instructions :

Prep : 20M Cook : 4M Ready in : 1H10M
  • 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.
  • 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.
  • 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.
  • Grind peppercorns and cloves with a mortar and pestle.
  • 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.
  • 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.
  • Spoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.

Notes :

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