Products
Chola Tikki
April 6th, 2008 filed under Appetizers, Chaat
Chola Tikki (chickpeas patties) is a spicy and yummy 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 (hara dhania)
- 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 they are tender.
- Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water because the potatoes will absorb the extra water, making potatoes mushy.
- After potatoes are cool, peel the skin off and mash the potatoes.
- Drain the water out of the chickpeas and dry the chickpeas using paper towel making sure there is no access water in chickpeas.
- 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.
- Make them into the shape of 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). To check the oil, place a little piece of tikki in the oil, this should make the oil sizzle.
- Place the tikkis in the pan and shallow fry the Tikkis on both sides until both sides are golden brown. If the Tikki is very dry use more oil as needed without making them too greasy.
- You may have to adjust the heat while cooking as needed.
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.
Thank you so much for the wonderful recipe.I made this for our anniversary and my husband liked it a lot.
Also Manjulaji, are there any foods / recipes which can help in overcoming morning sickness.
Vrisika, have light meals and mainly juices and fruits. Let me know how you feel.
Manjulaji, any recipes for early stages of pregnancy especially when having morning sickness?Thanks
I love these! Actually, I love all your recipes!
hi manjula aunty,
i m really found of your recepies….as i am newly married girl and does not cook good but thanks to your recepies..it really helps me a lot..
Hello Manjulaji,
I tried your tikki recipe, the taste was good, but the tikkis became very mushy while frying, and some broke while shallow frying. Could you tell me what went wrong
Hi Anju,
I think mix was too soft or heat was too low.
The same happened to me when I overcooked the potatoes. Maybe that was your problem too…
Namaste Manjuji
Do you have a receipe for ragra patties? i think it is also a receipe from India. Please do put on ya website if ya do. Thank ya.
ragra patties is another name of tikki
Here it is
INDIAN RECIPES : RAGDA PATTIES RECIPE
Ingredients:
• 2 Cups soaked white peas
• 4 Potatoes (boiled)
• 1/2 Cup rava
• 1 Cup bread crumbs
• 10 Green chillies
• 1 tbsp Coriander
• 1 tbsp Mint
• 1/2 tsp Cumin powder
• 1/2 tsp Pepper power
• 1/2 tsp Turmeric powder
• 1/2 tsp Garam masala
• Oil for frying
• Salt to taste
How to make Ragda Patties:
Cook 1/4 cup white peas in a pressure cooker.
Add coriander, mint and chopped green chillies.
Blend it well to make a paste.
Heat the oil and fry this paste.
Mix cumin powder, turmeric powder and garam masala
Fry it for few more minutes.
Add peas and water.
Boil till it turns thick.
Ragda is ready.
Mash the boiled potatoes.
Mix mashed potatoes, bread crumbs, rava, green chillies, turmeric powder and salt.
Prepare light dough.
Make a flat round patties from the dough.
Bake them at 350f till they turn crisp.
Pour ragda on hot patties.
Serve with green chutney.
http://www.indobase.com/recipes/details/ragda-patties.php
Heena, you need to improve on your recipe writing skills and give more details. What is “ragda” and “white peas”? How much water to add to the peas? etc.