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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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