For an extra layer of flavor, consider adding a squeeze of fresh lemon juice to the chickpea curry before serving. Adjust the amount of cayenne pepper to suit your spice preference. Garnish with a dollop of yogurt for a cooling contrast to the spices.
Indian Chole Aloo Tikki
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PREP TIME20 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 10 mins
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SERVING4 People
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VIEWS154
Embark on a flavorful journey to India with this delightful vegan dish. Crispy potato cakes form the perfect base for a vibrant and aromatic chickpea curry. A symphony of spices and fresh herbs will tantalize your taste buds, making it an unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Fiber8 g
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Protein7 g
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Saturated Fat2 g
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Sodium274 mg
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Sugar3 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPlace 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.
02
StepPlace 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.
03
StepHeat 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.
04
StepGrind peppercorns and cloves with a mortar and pestle.
05
StepHeat 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.
06
StepMix 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.
07
StepSpoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.
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RECIPE REVIEWS
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Please Rate
Javier Roberts
Apr 23, 2025Easy to customize the spice level, which is great for people with different preferences.
Pearl Smith
Apr 18, 2025A flavour explosion! The potato cakes are crispy and the chickpea topping is amazing.
Shania Watsica
Feb 22, 2025This recipe was a hit! My family loved the combination of flavors and textures.
Bulah Murazik
Jan 10, 2025A great vegan dish, I didn't miss the meat at all!
Lillie Fahey
Dec 11, 2024Next time, I'll try adding a squeeze of lemon juice to the chickpea mixture for a little extra zing.
Max Parker
Sep 2, 2024The step-by-step instructions were very clear and easy to follow. Thank you!
Joaquin Green
Aug 22, 2024I found it helpful to use a non-stick skillet when frying the potato cakes to prevent sticking.
Name Rau
Jun 2, 2024I've made this several times and it's always a crowd-pleaser.