Indian Chole Aloo Tikki
Ingredients:
For the Chole Chickpea Curry:
1 can 15 oz chickpeas, drained and rinsed
1 onion, finely chopped
2 tomatoes, chopped
2 garlic cloves, minced
1 tsp grated ginger
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric
1/2 tsp garam masala
1 tbsp lemon juice
2 tbsp olive oil
Salt to taste
Fresh cilantro, chopped for garnish
For the Aloo Tikki Potato Patties:
2 large potatoes, boiled and mashed
1/2 cup breadcrumbs
1/2 tsp ground cumin
1/2 tsp garam masala
1 small green chili, chopped optional
Salt and pepper to taste
2 tbsp oil for frying
Instructions:
1 For the Chole Chickpea Curry:
Heat olive oil in a pot over medium heat. Add onions and cook until softened, about 5 minutes.
Add garlic, ginger, ground coriander, cumin, turmeric, and garam masala. Stir and cook for another minute until fragrant.
Add the tomatoes and cook until softened, about 5-7 minutes.
Add chickpeas and a bit of water to achieve your desired curry consistency. Simmer for 10-15 minutes, allowing the flavors to blend.
Stir in lemon juice, season with salt, and garnish with fresh cilantro.
2 For the Aloo Tikki Potato Patties:
In a large bowl, combine the mashed potatoes, breadcrumbs, cumin, garam masala, and salt. Mix well.
Form the mixture into small patties.
Heat oil in a pan over medium heat. Fry the patties until golden and crispy on both sides, about 4-5 minutes per side.
3 Serve the warm chole chickpea curry topped with the crispy aloo tikki. Garnish with cilantro.
#CholeAlooTikki #IndianCuisine #VeganIndianRecipes