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.

Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

314 calories; protein 6.9g 14% DV; carbohydrates 43.6g 14% DV; fat 13.5g 21% DV; cholesterolmg; sodium 274mg 11% DV. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/13/2018
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 helpful way to eat all the beans. Read More
(17)

Most helpful critical review

Rating: 3 stars
06/30/2018
My boyfriend agreed his is definitely an authentic Indian recipe. I liked the tikki but chole tasted just like spiced chickpeas to me there was hardly any gravy. Also who eats one tikki as a serving?! We ate two each. Too much time and effort for two servings in my opinion; I wish I had doubled the recipe. Read More
(1)
48 Ratings
  • 5 star values: 32
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
04/13/2018
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 helpful way to eat all the beans. Read More
(17)
Rating: 5 stars
04/28/2018
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 tomato paste separately, I just stirred them right into the chickpea mixture. Also, I this was a pretty dry sauce, and I wanted it to be a little "saucier", so it wouldn't just lie on the tomato patties in a lump. I added 2 t paste instead of 1, and eventually added about 1/2 cup of water, stirring it in gradually to get the consistency right. It was definitely spicy, so I cut back on the cayenne a bit so my son would eat it. It was full of delicious Indian flavors and I will be making this again! A great vegan dinner. Read More
(11)
Rating: 5 stars
03/06/2018
A really yummy vegetarian dish! I'm going to use leftover baked potatoes next time. Read More
(8)
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Rating: 5 stars
11/04/2018
Loved this! I love roasting the spices at first. I also add a tap of mustard seed to infuse into the oil. I reduce to half tsp of cayenne and I like a little gravy so doubled the tomatoe paste mixture and added half a cup of water. I will make again for sure. Read More
(4)
Rating: 5 stars
04/18/2018
Loved it! So flavorful. Pretty easy once you get out all the ingredients. Even with 3/4 tsp cayenne, it was pretty spicy! Will definitely make again. Read More
(3)
Rating: 5 stars
09/02/2018
This came out great. I didn’t have cumin seeds so I used powder and the same for whole peppercorns and cloves but o Read More
(2)
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Rating: 5 stars
09/16/2019
I made these and they were very good. Even better when served with tamarind chutney Read More
(2)
Rating: 4 stars
01/27/2020
this was really good, but I made the following changes: only used about 1/3 tsp of cayenne and one dried chili, and it was plenty hot enough for my husband and me - even with this lower heat level it was too hot for my kids. doubled the tomato paste/water mixture and added a small can of tomato sauce. also added about 1/4 cup of water to the chickpea mixture - this gave it more of a gravy. I'm guessing the chickpeas would've been pretty dry without these changes Read More
(2)
Rating: 5 stars
01/08/2019
Delicious. No changes to this recipe necessary. Very good. Read More
(2)
Rating: 3 stars
06/30/2018
My boyfriend agreed his is definitely an authentic Indian recipe. I liked the tikki but chole tasted just like spiced chickpeas to me there was hardly any gravy. Also who eats one tikki as a serving?! We ate two each. Too much time and effort for two servings in my opinion; I wish I had doubled the recipe. Read More
(1)