Chola Aloo Tikki
|Boiled chickpeas||1 Cup (16 tbs)|
|Ginger||1 Tablespoon, shredded|
|Cilantro||1 Tablespoon, chopped|
|Green chili||2 , chopped (Adjust To Taste)|
|Black pepper||1⁄2 Teaspoon|
|Juice of lemon||1 Teaspoon|
|Oil||2 Cup (32 tbs) (For Frying)|
|Plain yogurt||1⁄4 Cup (4 tbs), stirred until smooth|
|Cilantro chutney||2 Tablespoon (Hari Chutney)|
|Tamarind chutney||2 Tablespoon|
1.Boil potatoes until they are tender; once cooked, drain the water and let it cool. Do not cool the potatoes under running water because the potatoes will absorb the extra water and become mushy.
2.After potatoes are cool, peel the skin off and mash the potatoes.
3.Drain the water out of the chickpeas and dry the chickpeas using paper towel making sure there is no excess water.
4.Mash the chickpeas coarsely; do not make smooth.
5.In a large bowl, mix all the ingredients together; adjust salt and pepper to your taste.
6.With oiled hands, divide the mixture into 8 to 10 equal portions.
7.Make them into the shape of patties keeping them about a half inch thick.
8.In a flat bottom saucepan, heat the oil to medium high temperature (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.
9.Place the tikkis in the pan and shallow fry the on both sides until s golden brown on each side. If the Tikki is very dry use more oil as needed without making them too greasy.
10.Adjust the heat while cooking, as needed.
11.Drizzle some yogurt, tamarind chutney, cilantro chutney or ketchup over the tikki or serve them on the side.
Tikki can be made before and refrigerated for two or three days. Just before serving, heat the Tikki in the oven at 350°F for about 15 minutes or until they are hot.
Baking in oven: heat the oven to 350°F 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 they are golden brown.