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Indian Chole Aloo Tikki
Indian Chole Aloo Tikki
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Savory Indian veggie and chickpea dish over crispy potato cakes. Perfect as a shareable starter or hearty main course.
Ingredients:
  • 2 potatoes
  • salt and freshly ground black pepper to taste
  • 3.5 tablespoons vegetable oil, divided
  • 1 tablespoon cornstarch
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 tablespoon chopped fresh cilantro
  • 0.5 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:
  • In a large pot, cover the potatoes with salted water and bring to a boil. Simmer on medium-low heat until tender, approximately 20 minutes. Then, drain and peel the potatoes.
  • Mix cooked potatoes with cornstarch, ginger, cumin, cayenne, cilantro, salt, and pepper in a bowl. Mash together using a fork. Divide the mixture into 4 equal portions, then shape each into a 1/3-inch thick patty using oiled hands.
  • In a skillet over medium heat, warm 1 tablespoon of vegetable oil. Fry potato cakes until they turn golden, approximately 3 minutes per side. Keep warm after removing from heat.
  • Crush peppercorns and cloves using a mortar and pestle.
  • In a skillet over medium-high heat, heat the remaining vegetable oil. Stir in red chile peppers, cumin, and bay leaves. Add onion, ginger, and garlic. Sauté until onion is golden, about 5 minutes. Add the pepper-clove mixture, curry powder, and turmeric.
  • Combine tomato paste with water, then add to the skillet along with diced tomato. Cook over medium heat until the tomato softens, approximately 5 minutes. Stir in chickpeas and simmer gently for 10 minutes.
  • Cover the potato cakes generously with the chickpea sauce and garnish with fresh cilantro leaves.

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