Indian Chole Aloo Tikki

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Recipe Summary 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 | Quick Dinner Recipes Vegetarian South Indian

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

Directions

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.

Info | Quick Dinner Recipes Vegetarian South Indian

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

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