Chola Tikki (Chickpeas Patties)
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.
Hello Manjula auntie,
I am so glad that I have your website! You are really amazing.
Thank you for the many things you taught me.
Me and my family doesn’t use any garlic or onion ,so it was exactly what we
needed.
Also your recipes are so simple and delicious that anyone could try it.
Be sure that a lot of people like you and appreciate what you do !
Best wishes from Anita from Aruba
hi manjula ji,
can i store tikki for 15 days.
thanks,
payal
15 days is much too long to store them in the fridge. You would need to freeze them during that time (allow them to cool completely after frying, then wrap them well in plastic wrap before freezing).
OMG, I am so glad that I found your website on youtube. I am from Guyana (in south America) where Indian influenced food is huge and I love love loved this recipe. I make it every week on Sunday as a snack… yummy!
hi…………
i tried chola tikki………its really very nice and yummiiiiiii………..ur recipes r really very simple and good……….? dont u show curry recipes for white rice……..and ? not non veg………..r u a vegitarian
Hi Manjula,,just love ur recipes,,im a cook here in melbourne …
I tried your chola tikki. Turned out good. Lemon added more taste. Thanks.
Rupali
Hi,
I tried thie recipe and it came out to be good..My only concern is the tikkis were breaking ..Why so…I had to use breadcrumbs to save it from breaking…
why did my tikkis break while i was cooking them in shallow oil
Firstly, I would like to thank you for giving us such good recipes. Since you show us with video, its easy for us to understand the consistencies of a particular product. Your recipes are AWESOME!!!!!!!!!!!!!!!!!!!!!!!
Im trying all your recipes now…..
Keep posting new recipes aunty….
Hi Manjula Aunty,
I tried your chola tikki. It came out well but it got separated when i shallow fried in oil.
Dont know why it became like that. But then i added little corn flour to the mixture and did the frying.
Hi Manjula
Been away from the uk for 5 years could do with a onion baji receipe if you have one. Or anyone else in that matter.
Steve n Donna