Chole Aloo Tikkis

Aloo tikki is a popular Indian street food and is part of the chaat family. Though often served as an appetizer or snack food, it is a complete meal in itself. This dish is potato patties (aloo tikkis) served with a chickpea gravy (chole) and garnished with toppings of one’s choice such as tamarind chutney, mint chutney, yogurt, chopped onions, cilantro and sev. A similar version of the aloo tikki chole is the “Ragda Pattice” which is really potato patties in a white peas gravy.
Servings: 4 yield(s)
Prep Time: 50 mins
Ingredients
  • Bunch Fresh Mint Leaves
  • 1/2 Bunch Cilantro
  • Whole Green Chilli
  • 1 Whole Lemon (juiced)
    • For Chickpeas
  • 2 cup Chickpeas
  • 1 Large Onion
  • 1 tsp Finely Chopped Ginger
  • 2 Garlic Cloves
  • 1 Tomato
  • 1/2 tsp Turmeric powder
  • 2 tsp Chilli powder
  • 2 tbsp Coriander powder
  • 1 tbsp Chole masala
  • 1/2 tsp Garam masala
  • 1/4 tsp Asafoetida
  • 1/2 tsp Dry Mango powder (amchur)
  • 1 tbsp Tamarind paste
  • 2 tsp Fenugreek Leaves (kasturi methi)
  • 3 tbsp Oil
    • For Aloo Tikkis (potato patties)
  • 5 to 6 Large Potatoes
  • 1 Whole Green Chilli (finely chopped)
  • 1 tsp Roasted Cumin Powder
  • 2 tsp Coriander powder
  • 1 tsp Garam Masala
  • 1/2 tbsp Corn Flour
Instructions
  1. Put the mint, cilantro, chopped green chilli, lemon juice and salt into a blender and puree. Keep aside.
  2. For the Chole: Wash & soak the chickpeas (chole) in water for about 6 hours or overnight. Drain and cook them in salted water till they turn tender and soft.
  3. Finely chop onion, tomatoes, ginger, garlic.
  4. Heat oil in a pan and add 1 tsp. chilli pd., asafoetida and garlic. After a few seconds, add the onion and ginger. Let it brown evenly and then add in all the spices. Then add the chopped tomatoes and let it cook till the oil leaves the side of the pan. Then add in the tamarind paste, mix well and then the cooked chickpeas. Let it simmer for about 10 minutes. Keep aside.
  5. For the Aloo Tikkis (potato patties) Boil the potatoes and peel and mash them. Add salt, green chilli, cumin, coriander, garam masala and con flour to the mashed potatoes and mix well. Put a little oil on your palms and roll out round shaped patties (tikkis) from the mashed potatoes.
  6. Heat a little oil on a non stick frying pan or skillet and fry the tikkis until they are browned on one side, then flip it around and cook on the other side for a few minutes.
  7. To serve: Take some chole onto a plate. Put a couple of tikkis on it and garnish it with mint chutney. You can also garnish it with some fresh cilantro, finely chopped onions, a tsp. of yogurt or some sev (available at East Indian groceries).