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Indian Chole Aloo Tikki

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 (Optional)

    • 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

  • DIRECTIONS

    • 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.

    • 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.

    • 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.

    • Grind peppercorns and cloves with a mortar and pestle.

    • 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.

    • 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.

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

  • NUTRITION FACTS (per serving)

    314 Calories
    14g Fat
    44g Carbs
    7g Protein

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