1. Recipes

How to Make Indian Chole Aloo Tikki - A Step-by-Step Guide

Whether you're a fan of Indian cuisine or simply love trying new and exciting flavors, there's no doubt that Chole Aloo Tikki is a dish that will take your taste buds on a delightful journey. This classic dish is popular throughout India and is cherished for its bold and robust flavors. Chole Aloo Tikki is a combination of spicy chickpea curry (chole) served with delicious potato patties (aloo tikki), creating a mouthwatering blend of textures and tastes.

The dish is a perfect example...

Read more Snack recipes

Ingredients

  • 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

Information

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 10 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.

    • Nutrition

    314 cal.

    • Total Fat: 14g
    • Saturated Fat: 2g
    • Sodium: 274mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 8g
    • Total Sugars: 3g
    • Protein: 7g
    • Vitamin C: 32mg
    • Calcium: 70mg
    • Iron: 4mg
    • Potassium: 782mg

    Categories

    Appetizer recipes
    Snack recipes
    Vegetarian recipes
    Indian recipes
    Street food recipes