Indian Chole Aloo Tikki
Ingredients1 h 10 m servings 314 cals
- 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.
Per Serving: 314 calories; 13.5 g fat; 43.6 g carbohydrates; 6.9 g protein; 0 mg cholesterol; 274 mg sodium. Full nutrition
ReviewsRead all reviews 4
Great flavor profile!!! Loved this vegetarian dish and will use again. I made a quick sauce with sour cream, cilantro and ground cumin. I also serve this dish with some naan, which was a helpf...
A really yummy vegetarian dish! I'm going to use leftover baked potatoes next time.
The flavors in the chickpea sauce were outstanding! I combined a few steps for ease. The potato cakes definitely need some salt. which I will add next time. Rather than mixing the water and toma...