Chola Tikki
April 6th, 2008 filed under Appetizers, ChaatChola Tikki is a spicy snack. Tikkis are also known as a chat. Just the smell of Tikki can make you hungry.
Makes 8 to 10.
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
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.
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August 19th, 2008 at 10:25 am
hi,aunty,i learned lots of reciepes from your website.its helps me lot.Basically we are swaminaryan so we can’t use onion& Garlic.so thanks to teach me this jain recipes.
July 31st, 2008 at 2:37 pm
Hi Victor, you can add 1/4 cup (more if you like) of finely chopped onions to the mixture.
Not all Indians eat onions or garlic. But onions, more so than garlic, can be added to most veg. dishes. Generally they’re added to the hot oil in the beginning just after the cumin seeds and any other whole spices have had a few seconds to sizzle and pop.
Hope this helps.
July 31st, 2008 at 2:09 pm
Hello Victor, I use white bread for pakodas.
July 31st, 2008 at 1:48 pm
Enjoyed your video on Indian cooking, The bread you used to make pakodas, what kind of bread? Also you are not using any onions why??
thanks
victor
July 28th, 2008 at 12:12 pm
Hello Sonia, Mixture had too much moisture dry the chick peas with a paper towel before adding to potatoes.
July 26th, 2008 at 4:20 pm
Hello Aunti,
I made aloo tiki and it taste really good but when i was frying them it was breaking pretty badly so is there any thing we can use so that they won’t break.
what did i do wrong potatoes weren’t wet too because i have them boiled in microwave and used canned chick pea…. and i still can’t figure out why were they breaking could plz help me why??
Thankyou
June 13th, 2008 at 8:32 pm
Hi Shehla, Tikkis dont taste good after freezeing potatoes taste too dry.
June 13th, 2008 at 3:01 pm
Hello,
Just wanted to know if the tikks could be frozen?
Thanks million
May 28th, 2008 at 1:17 pm
You are AMAZING!!! Thank you for all this beautiful instruction !
May 24th, 2008 at 9:28 am
Hi manjula
i just saw ur chola tikki video and started smelling the tikkies hahaha LOL and now im going to make them!!!
May 19th, 2008 at 8:01 am
Namaste Manjula,
I just tried this recipe and it came out delicious!
Thanks!!
Kiran
May 15th, 2008 at 9:32 am
I made the Tikki today in te oven. I also made Hari chutney. My blender is not fast enough to make it a paste but it tasted excellent with the Tikkies. Very nice recipies. Thank you.
May 1st, 2008 at 1:20 am
Dear Manjulaji,
I love all your recipes and am trying them all. But most of your videos arent working. It says that the video is currently unavailable…i wanted to c how u make kachori. its always better to see how its done even though the ingresients and the method is given. Could you pls check the videos aunty ???
April 26th, 2008 at 8:10 am
yes you can use can use canned garbanzo beans
April 26th, 2008 at 1:57 am
HELLO THERE MANJULA JI…. YOU HAVE WONDERFUL RECIPES AND I HAVE TRIED MANY OF THEM … WITH THIS RECIPE CAN I SUBSTITUTE BOILED GARBANZO BEANS FOR CANNED ? THANK YOU ..
April 24th, 2008 at 11:29 am
Hello yes you dont need to add ginger.
April 24th, 2008 at 7:07 am
can i dont put ginger in this recipe?
April 12th, 2008 at 10:18 pm
Ya i thnk potato were soft…bcos i did strain water frm chola & made sure the mixture is dry .
Thank you fr yr reply ..
April 12th, 2008 at 3:45 pm
if mixture is wet for any reason Tikki will break. May be potatoes were too soft or you did not drain chola.
April 12th, 2008 at 1:39 pm
Hi,
I tried this 1 ..I didnot deep fry made it on a non stick pan but why it breaks??
Give me a solution pls…
thanks.
April 10th, 2008 at 11:05 pm
Yes you can deep fry them just coat them lightly with all purpose batter,
April 10th, 2008 at 5:20 pm
Hi manjula ji..
can we deep fry them??
looking forward to watch more of your new recipes
thanks.
April 10th, 2008 at 8:59 am
thank you am I watching your recepie everyday and making it.
i was making without any measurement, now i am making with your measurement and the recepie us very tasty
i have learnt a lot from your recepie. now my food is very good.
my son and husband likes it very much.
daily i am making one dish everyday. please add new receipes and i will try everyone of it. i enjoy watching yr videos.
thank you very much.
i am from mumbai, india.
April 9th, 2008 at 11:30 am
hello manjula ji,
this dish is superb.i prepared and served to my guests they just liked it so much that they themselves asked me serve some more…:)the way u have shown the garnishing method its very nice!
please show some more appetizers….!
thank you…