Tikki Chole (Spiced Potato Patties with Chickpea curry)
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
4
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Calories
216 kcal
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Course
Main Course
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Cuisine
Indian
Tikki Chole (Spiced Potato Patties with Chickpea curry)
Description
Tikki Chole consists of two main components: the tikki, which are pan-fried or baked patties made from mashed boiled potatoes, cooked quinoa, red or white onions, green chilis, ginger, and a mix of spices including carom seeds, cayenne pepper, ground coriander, and kala namak or chaat masala. The mix is bound together with crumbled bread or oats for texture. The patties are browned until golden and crisp on the outside, providing a contrast to their soft interior.
The chickpea curry is prepared by tempering cumin seeds in oil along with whole spices such as black cardamom, bay leaf, and cloves, then cooking chopped onions with salt and adding a vibrant spice blend featuring Kashmiri chili powder, coriander, chole masala, fenugreek leaves, and kala namak for a characteristic tang. The curry base includes ginger garlic paste, non-dairy yogurt, water, and drained cooked chickpeas. Together, these components form a hearty and flavorful dish with a balance of textures and warm spices.
These potato and quinoa patties can be served alone with dips or chutneys, or paired with the chickpea curry for a complete meal. Baking the patties at 400°F is an option if preferred over pan-frying. Substitutions such as sweet potatoes or wheat flour can be used with adjustments to moisture and cooking time. The curry is gluten-free, and the patties can be adapted to suit dietary needs by omitting the bread or replacing it with oats. This dish works well freshly cooked to maintain the crispness of the patties.
Ingredients
For the Tikki (Potato Patties)
- 3 potato medium, boiled and mashed
- 1 cup quinoa or use cooked millet or couscous or rice or omit, (1/3 cup uncooked quinoa, cooked
- 1/2 cup onion red or white finely chopped, chopped
- 1 green chili such as Serrano or Indian, finely chopped, hot
- 1/2 cup cilantro chopped
- 1 tablespoon ginger chopped
- 1/2 teaspoon carom seeds - Ajwain, or use cumin seeds
- 1/2 teaspoon cayenne pepper 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 lice bread crumbled (omit to make gluten-free or use coarsely ground oats, stale
For the Chickpea curry - Spices and Onion
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/2 teaspoon cumin seeds
- 1 black cardamom partially opened
- 2 bay leaf
- 2 clove whole
- 1/2 cup onion chopped
- 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 fenugreek leaves dried
- 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 ginger minced
- 1 cup water or more, if needed
- 15 ounce chickpeas drained, or use 1 1/2 cups cooked chickpeas, canned
- cilantro for garnish
- lemon juice
- red pepper flakes
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.,
Notes
- The potato quinoa patties can be served alone with chutneys or dips if you prefer without the curry.
- Bake patties at 400°F for 15-20 minutes as an alternative to pan-frying for a crisp texture.
- You can substitute sweet potatoes for regular potatoes, adjusting for extra moisture with breadcrumbs and baking time.
- For gluten-free patties, omit bread or substitute with ground oats.
- The curry is naturally gluten-free, soy-free, and nut-free; ensure bread used in patties contains no nuts or soy if avoiding these allergens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 1417mg | 59% |
| Potassium | 369mg | 8% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 8mg | 9% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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