Tikki Chole (Spiced Potato Patties with Chickpea curry)
Tikki chole - crispy potato patties with easy chickpea curry - a popular Indian snack, has an absolutely amazing flavor! Serve with tamarind or cilantro chutney for even more deliciousness.
Servings: 4
Ingredients
For the Tikki (Potato Patties)
- 3 medium potatoes boiled and mashed
- 1 cup cooked quinoa or use cooked millet or couscous or rice or omit , (1/3 cup uncooked quinoa )
- 1/2 cup chopped onion red or white finely chopped
- 1 hot green chili such as Serrano or Indian, finely chopped
- 1/2 cup chopped cilantro
- 1 tablespoon chopped ginger
- 1/2 teaspoon carom seeds - Ajwain, or use cumin seeds
- 1/2 teaspoon Cayenne or paprika
- 1 teaspoon ground coriander
- 1/4 teaspoon kala namak black salt, optional or use 1/2 teaspoon chaat masala blend
- 3/4 teaspoon salt or to taste
- 1 slice stale bread crumbled (omit to make gluten-free or use coarsely ground oats)
For the Chickpea curry - 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
- 2 teaspoons Kashmiri chili powder
- 1 tablespoon ground coriander
- 1 teaspoon chole masala blend 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 or 1/2 inch ginger and 4 cloves garlic, minced
- 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.
- Cook the potatoes and quinoa if you haven’t already. Add the uncooked potatoes and quinoa to a saucepan of water over medium heat . Bring to a boil then cover and simmer for 15 to 20 minutes, until the potatoes are tender. Drain and add to a large bowl.
- Mash the potatoes and quinoa well. Add the rest of the tikki ingredients, mix well. Add more breadcrumbs if needed. Shape into patties and pan fry or bake them. See baking instructions in notes below. Heat 2 teaspoons oil in a skillet over medium heat. When hot, add the potato patties. Cook for 3 minutes or longer until golden then flip and cook the other side as well until golden and crisp.Short on time or missing spices for the chickpea curry? Make just these delicious potato patties and serve with your favorite dip or chutney.
Make the chole (chickpea curry)
- 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 and get 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 or longer.
- 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.
Serve
- 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.
- Store the patties and chickpea separately for upto 3 days in the fridge. Chickpea curry is freezer friendly.,
Video
Notes
You can serve the crisp potato quinoa patties (tikki) without the chickpea curry as well, serve with chutneys or dips of choice. Or serve with Chana masala or a different chickpea or bean curry. Make these potato patties after you’ve made the chickpea curry as they the best texture when freshly pan fried or baked.
Bake: The patties can also be baked at 400° F for 15 to 20 minutes. I like them crisped up on the pan much better and they need just a few teaspoons of oil on a good pan.
You can also use wheat flour instead of bread to help balance the moisture in the patty mixture. Mash and mix the ingredients well and make tight patties so they dont break while flipping.
You can use sweet potatoes instead of potatoes. The patties will need breadcrumbs to balance the extra moisture and will need to be baked, if using sweet potatoes.
The curry is naturally gluten-free, soy-free, and nut-free. The patties can be easily made gluten-free by omitting the bread slice or substituting it with ground oats. For soy-free and nut-free patties, just make sure that your bread doesn’t contain nuts or soy.
Nutrition
Calories: 216kcal | Carbohydrates: 34g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 1417mg | Potassium: 369mg | Fiber: 8g | Sugar: 3g | Vitamin A: 560IU | Vitamin C: 8mg | Calcium: 94mg | Iron: 3mg