Indian Chole Aloo Tikki

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Description

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 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

Instructions

  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender
  2. about 20 minutes. Drain and peel.
  3. Place cooked potatoes into a bowl and add cornstarch
  4. ginger
  5. cumin
  6. cayenne
  7. cilantro
  8. salt
  9. 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.
  10. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Fry potato cakes until golden
  11. about 3 minutes on each side. Remove from heat and keep warm.
  12. Grind peppercorns and cloves with a mortar and pestle.
  13. Heat the remaining 2 tablespoons vegetable oil in a skillet over medium-high heat. Stir in red chile peppers
  14. cumin
  15. bay leaves. Add onion
  16. ginger
  17. and garlic. Cook and stir until onion is golden
  18. about 5 minutes. Add pepper-clove mixture
  19. curry powder
  20. and turmeric.
  21. Mix tomato paste with water. Stir diluted tomato paste and tomato into the skillet. Cook over medium heat until the tomato has softened
  22. about 5 minutes. Stir in chickpeas and simmer over low heat for 10 minutes.
  23. Spoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.

Prep Time: 20 mins

Cook Time: 50 mins

Total Time: 1 hr 10 mins

Servings: 4

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