Chola Tikki

 

Ingredients:

 

  • 1 cup of boiled chickpeas (kable chana)
  • 3 medium potatoes
  • 1 tablespoon shredded ginger
  • 1 tablespoon chopped cilantro (green coriander)
  • 2 chopped green chili seeded, adjust to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • Oil to shallow fry

For Garnish:

  • 1/4 cup plain yogurt, stirred until smooth
  • 2 tablespoons hari chutney (cilantro chutney)
  • 2 tablespoons tamarind chutney

Procedure:

Method

Boil potatoes until soft. Potatoes can be boiled in pressure cooker for 4 to 5 minutes after pressure cooker has begun steaming. Or microwave in a covered bowl with 3 to 4 tablespoons of water, for about 8 minutes.

Cool and mash the potatoes coarsely or grate. Mash the chickpeas coarsely; do not make smooth.

Mix all the ingredients together; adjust salt and pepper to your taste.

With oiled hands, divide the mixture into 8 to 10 equal portions, then make them into patties keeping them about a half inch thick.

Heat the oil in a flat bottom saucepan on medium high heat (oil should cover the surface of the pan generously); fry the Tikki on both sides lightly until both sides are golden brown. If the Tikki is very dry use more oil as needed without making them too greasy.

Serving suggestions

Serve Tikki hot. Drizzle some yogurt, tamarind chutney and hari chutney over the Tikki, or use any combination you prefer. See the recipes for chutney on this site.

Tikki can also be served with tomato ketchup.

Tikki can be made before needed and refrigerated for two or three days. Just before serving, heat the Tikki in the oven at 350 degrees for about 15 minutes or until they are hot.

Variations

Baking in oven: heat the oven to 350 degrees, brush oil generously on both sides of the Tikki and bake them on a greased cookie sheet. Let them bake for about 20 minutes then turn and cook for another 10 minutes until the Tikki are golden brown.

Tips

If oil is not hot enough Tikki will start breaking in the oil or if it is too hot Tikki will cook too fast and not get crisp. When oil is the right temperature, the Tikki will sizzle when placed in the pan but the oil will not be smoking.