Cholla Tikki, Chickpeas Crispy Patties
- 1 cup chickpeas boiled (garbanzo kable chana)
- 3 medium potatoes
- 1 tbsp ginger shredded
- 1 tbsp cilantro chopped
- 2 green chilies chopped, adjust to taste
- 1/2 tsp black pepper
- 1 tsp salt
- 1 tsp lemon juice
- oil to shallow fry
- 1/4 cup plain yogurt
- 2 tbsp cilantro chutney,
- 2 tbsp tamarind chutney
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.
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.
Serve Tikki hot. Drizzle some
, tamarind chutney and hari chutney over the Tikki, or use any combination you prefer. See the recipes for chutney on this site.
Substitute the boiled chickpeas with can chickpeas.
Also if mixture is too moist Tikki will break.
Tikki can be made before and refrigerated for two to three days. Before serving, heat the Tikki over the skiltet .