Chola Tikki (Chickpeas patties)

A few days ago I had to prepare a meal for a dear friend whose family had several diet restrictions. No rice, onion, garlic, or any store bought products. I wanted to make something extra special for appetizer and came by this awesome recipe. It is spicy and tangy and a yummy twist on the regular potato tikki.

Makes 10 to 15.

Ingredients:

1 cup of boiled chickpeas (kabulee chana)

3 medium potatoes

1 tablespoon shredded ginger

1 tablespoon chopped cilantro (hara dhania)

2 chopped green chili seeded, adjust to taste

1/2 teaspoon black pepper

1 teaspoon salt

1 teaspoon lemon juice

Oil to shallow fry

For Garnish:

1/4 cup plain creamy yogurt

2 tablespoons hari chutney (cilantro chutney)

2 tablespoons tamarind chutney

 Method:

Boil potatoes until they are tender.

Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water because the potatoes will absorb the extra water, making potatoes mushy.

After potatoes are cool, peel the skin off and mash the potatoes.

Drain the water out of the chickpeas and dry the chickpeas using paper towel making sure there is no excess water in chickpeas.

Mash the chickpeas coarsely.

Mix all the ingredients together; adjust salt and pepper to your taste.

Divide the mixture into 8 to 10 equal portions.

Make them into the shape of patties keeping them about a half inch thick.

Heat the oil in a flat bottom saucepan on medium high heat (oil should cover the surface of the pan generously).

Place the Tikkis in the pan and shallow fry the Tikkis on both sides until both sides are golden brown. If the Tikki is very dry use more oil as needed without making them too greasy.

You may have to adjust the heat while cooking as needed.

Serving suggestions:

Serve Tikki hot. Drizzle some yogurt, tamarind chutney and hari chutney over the Tikki, or use any combination you prefer.

Tikki can also be served with tomato ketchup.

Tips

Substitute the boiled chickpeas with can chickpeas.

Also if mixture is too moist Tikki will break.

Tikki can be made before and refrigerated for two to three days. Before serving, heat the Tikki over the skiltet or in the oven at 350 degrees for about 15 minutes or until they are hot.

Baking in oven

Heat the oven to 350 degrees, brush oil generously on both sides of the Tikki and bake them on a greased cookie sheet. Let them bake for about 20 minutes then turn and cook for another 10 minutes until the Tikki are golden brown.