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Chole Aloo Tikki

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PREP TIME
20 min
COOKING TIME
50 min
TOTAL TIME
70 min
SERVINGS
4 servings
Dinner Indian
Chole Aloo Tikki
Ingredients
  • 2 potatoes
  • salt and freshly ground black pepper to taste
  • 3 1/2 tablespoons vegetable oil, divided
  • 1 tablespoon cornstarch
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon black peppercorns
  • 2 whole cloves
  • 2 small dried chile peppers
  • 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
Begin by submerging potatoes into a substantial pot and covering them with salted water; initiate boiling. Gradually decrease the heat to a moderate-low setting and let simmer until potatoes are tender, approximately 20 minutes. Discard the water and remove the skin from the cooked potatoes.
2
Next, combine the cooked potatoes in a bowl with cornstarch, ginger, cumin, cayenne, cilantro, salt, and pepper. Use a fork to blend the ingredients together thoroughly. Apply a small amount of vegetable oil to your hands and divide the potato mixture into four equal parts, shaping each portion into a thin patty.
3
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Cook the potato patties until they are golden brown, about 3 minutes on each side. Remove from heat and keep warm.
4
Grind peppercorns and cloves using a mortar and pestle to create a fragrant mixture.
5
Heat the remaining 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add red chile peppers, cumin, and bay leaves to the pan. Cook and stir until the onion is golden, approximately 5 minutes. Add ginger, garlic, pepper-clove mixture, curry powder, and turmeric to the pan. Cook and stir until well combined.
6
Mix tomato paste with water to create a diluted sauce. Stir the diluted tomato paste and tomato into the skillet, cooking over medium heat until the tomato has softened, about 5 minutes. Add chickpeas to the pan and simmer over low heat for 10 minutes.
7
Spoon the chickpea sauce over the potato cakes and sprinkle with cilantro leaves.