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They sound like Crispy Potato Croquettes with a bean based sauce, dont they :).
My Dad prefers flavors that he knows. Some years back, it was next to impossible to get him to try something outside Indian food. He has since become just a bit more adventurous. So when Mom said we make some Aloo Tikki for early dinner, I suggested we add Quinoa to it. Mom was like, yes, add anything to the patty within certain limits, he wont know:). We kept the rest of the Tikki exactly like mom always makes it. You can use any of the spices you have or just add garam masala/curry powder or other spice blends instead of individual spices.
The patties can be easily made gluten-free by omitting the bread slice or substituting it with ground Oats.
Serve the patties as is, with sauce of choice like ketchup, Sriracha or BBQ.
Or with some hot chickpea curry, chopped onion and cilantro. You can also make burgers with the patties. Serve topped with sliced onion, tomato, greens, cilantro chutney, tamarind chutney or other sauces of choice. It was difficult taking pictures with the aroma of fresh hot Tikkis and Chole in the entire house.
More Indian inspired Savory Snacks here.
Steps:
Mash the potatoes. Add cooked Quinoa, onion, chili, ginger, cilantro, spices and crushed bread slice.
Mix well and shape into patties. Pan roast with a little oil until golden on both sides.
Serve hot with Chickpea curry, topped with chopped onion and cilantro. Or top with BBQ sauce.
Tikki Chole
Ingredients
For the Tikki (Potato Patties)
- 3 medium potatoes boiled and mashed
- 1 cups cooked quinoa
- 1/3 medium onion, red or white finely chopped
- 1 green chili, finely chopped
- 1/2 cup chopped cilantro
- 1 tablespoon chopped ginger
- 1/2 teaspoon carom seeds, Ajwain, or use cumin seeds
- 1/2 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/4 teaspoon kala namak, black salt
- 3/4 teaspoon salt , or to taste
- 1 slice stale bread, crumbled (omit to make gluten-free or use coarsely ground oats)
For the Whole Spices and Onion
- 1 teaspoon oil
- 1/2 teaspoon cumin seeds
- 1 black cardamom, partially opened
- 2 bay leaves
- 2 whole cloves
- 1/2 cup chopped onion
- 1/2 teaspoon salt, divided
For the Ground Spices
- 2 teaspoons Kashmiri chili powder
- 1 tablespoon ground coriander
- 1 teaspoon chole masala, or use garam masala
- 1/2 teaspoon dried fenugreek leaves
- 1/4 teaspoon kala namak, or 1/2 teaspoon dried mango powder
For the Rest of the Curry
- 1 tablespoon ginger garlic paste
- 2 tablespoons non dairy yogurt
- 1 teaspoon minced ginger
- 1 cup water, or more, if needed
- 15 ounce can of chickpeas, drained, or use 1 1/2 cups cooked chickpeas
- cilantro, lemon juice, and pepper flakes for garnish
Instructions
Make the tikki.
- Add the potatoes and quinoa to a pan of water. Bring to a boil then cover and simmer for 15 to 20 minutes, until the potatoes are tender.
- In a large bowl, mash the potatoes well. Add the rest of the ingredients, mix well. Shape into patties and pan fry them with a little oil on medium heat until both sides are golden and crisp.
Make the chole.
- Heat a skillet over medium-high heat. Add the oil, and once the oil is hot, add the cumin seeds and cook them until they're very fragrant and change color significantly, about 1/2 to 1 minute. Then, add in the black cardamom, bay leaves, and cloves. Mix in for 15 to 20 seconds, then stir in the onion and 1/4 teaspoon of the salt. Continue to cook until the onion is golden, adding splashes of water in between to help the onions cook evenly, 6 to 8 minutes.
- Then, stir in all of the ground spices and two tablespoons of water, and then add the ginger garlic paste. Mix in and cook this for about a minute, so that the spices and the ginger garlic paste can cook down a little bit and get nicely roasted.
- Add in the non-dairy yogurt, minced ginger, remaining 1/4 teaspoon salt, 1 cup of water, and chickpeas and bring to a boil. Cover with the lid, reduce the heat to medium, and continue to simmer this for about 10 minutes.
- Open the lid and adjust the consistency by adding more water, if needed. Taste it and adjust the salt and flavor, adding more salt, heat, or tang, if needed. Mash some of the chickpeas, and switch off the heat. Garnish with cilantro, pepper flakes and lemon juice.
- To serve the tikki chole, add a good helping of the chickpea curry and top it with the potato patties. Top the whole mixture with some chopped onion, tomato, cucumber, a squeeze of lemon juice, salt, and pepper and serve. You can also drizzle some chutneys, like tamarind chutney or mango chutney and some non-dairy yogurt, for an authentic Indian street food experience.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made the tikki twice now and they’re so delicious and easy. Much healthier than traditional too! I added some chana dal in the second time too.
thank you! so nice to say. 🙂
Very very tasty! Thank you.
Is there anything I could replace the quinoa with? My family will not eat quinoa no matter how I cook it.
Just omit it and use a bit more potato
I did just that! I also used oats in place of the bread to make it GF. I added a half a jalapeno. I baked them for 40 minutes turning them twice. They came out crispy and delicious. Everyone liked them. It’s another winner Richa!
Yay
Hi, Richa. Just wondering how much gf oats to replace the bread crumbs. This looks GOOD!
start with half and add more as needed
Made this tonight and it was AMAZING!!!:) Thanks for the great recipe!
awesome!
I cannot tell you how many times i have made this recipe and every time it turns out amazing!! Absolutely love all your recipes!
awesome!
These are so good! They have a very mild flavor (not too spicy) which is really nice. I think they’d make a great breakfast whenever I have leftover potatoes. 🙂
yes definitely a great breakfast or snack