chole tikki (chickpeas patties) - manjula's kitchen Chole Tikki (Chickpeas Patties) – Manjula’s Kitchen chola tikki

Chole Tikki (Chickpeas Patties) – Manjula’s Kitchen

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Chole Tikki (Chickpea Patties) chole tikki (chickpeas patties) - manjula's kitchen Chole Tikki (Chickpeas Patties) – Manjula’s Kitchen chola tikki

Cholla Tikki and Chickpea Crispy Patties

Chola Tikki (chickpea patties) is a spicy and yummy snack. Tikki is also known as a chat. Just the smell of Tikki can make you hungry.

Preparation day 15 my

Cooking time 20 my

Total time 35 my

Course Appetizer

Kitchen Indian

  • 1 cup chickpeas cooked garbanzo cable chana
  • 3 medium potatoes
  • 1 tbsp ginger shredded
  • 1 tbsp chopped cilantro
  • 2 chopped green chilies, adjust to taste
  • 1/2 tsp black pepper
  • 1 tsp salt-
  • 1 tsp lemon juice
  • oil for frying
  • Cook the potatoes until soft. Once cooked, drain the water and allow the potatoes to cool. Note: Do not cool the potatoes under running water as the potatoes will absorb the extra water, making the potatoes mushy. After the potatoes have cooled, peel and mash the potatoes.

  • Drain the water from the chickpeas and dry the chickpeas with paper towels, making sure there is no water in the chickpeas. Roughly mash the chickpeas.

  • Mix all the ingredients; adjust salt and pepper to your taste. With oiled hands, divide the mixture into 8 to 10 equal parts. Shape them into patties and keep them about half an inch thick.

  • Heat the oil in a flat-bottomed pan over medium-high heat (the oil should cover the surface of the pan generously). To check the oil, put a small piece of tikki in the oil, this should make the oil sizzle.

  • Place the Tikkis in the pan and fry the Tikkis on both sides until both sides are golden brown. If Tikki are very dry, use more oil as needed without making them too greasy.

  • You may need to adjust the heat when cooking as needed.

Serving suggestion: Serve Tikki hot. Drizzle a little , tamarind chutney and hari chutney over Tikki, or use any combination you prefer. See the recipes for chutney on this page. Tip Replace the cooked chickpeas with canned peas. Even if the mixture is too moist, the Tikki will fall apart. Tikki can be made ahead and refrigerated for two to three days. Heat Tikki over the frying pan before serving.

Originally posted 2008-04-06 11:24:23.

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