Indian Chole Aloo Tikki

Recipesfull introduces to you: Indian Recipes. (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.

Brief

Prep 20 mins

Cook: 50 mins

Total: 1hr10 mins

Servings: 4

Yield: 4 servings

Indian Chole Aloo Tikki

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

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

Roomali Roti

World Cuisine

Directions

Step 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 about 20 minutes. Drain and peel.

Step 2

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.

Step 3

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.

Step 4

Grind peppercorns and cloves with a mortar and pestle.

Step 5

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.

Step 6

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.

Step 7

Spoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.

Nutritional Information

Indian Chole Aloo Tikki

Servings Per Recipe:4

Calories: 314.3

% Daily Value *

Protein: 6.9g 14%

Carbohydrates: 43.6g 14%

Dietary Fiber: 7.5g 30%

Sugars: 3.1g

Fat: 13.5g 21%

Saturated Fat: 2.1g 10%

Vitamin A Iu: 651.8IU 13%

Niacin Equivalents: 2.9mg 23%

Vitamin B6: 0.8mg 48%

Vitamin C: 31.5mg 53%

Folate: 77.5mcg 19%

Calcium: 70mg 7%

Iron: 3.5mg 19%

Magnesium: 62.2mg 22%

Potassium: 781.8mg 22%

Sodium: 274mg 11%

Thiamin: 0.2mg 16%

Calories From Fat: 121.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.