Indian Chole Aloo Tikki recipe
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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 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
Nutrition Info
- 314.3 caloriescarbohydrate: 43.6 gcholesterol: : -fat: 13.5 gfiber: 7.5 gprotein: 6.9 gsaturatedFat: 2.1 gservingSize: -sodium: 274 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Indian Chole Aloo Tikki
Directions
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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.