Growing up I was always surrounded by my family and friends and not to mention the impromptu visits by relatives. After getting married and settling here in CA, it took me a while to understand and accept that socializing is seen more as an event here. We got really bored with our monotonous routine these past weeks that we hosted a last minute potluck dinner yesterday night and I had to quickly prepare something that’s more appetizing not just for my family but the entire crowd. With chole(garbanzo beans) soaking I had narrowed down my choices to either chole subzi or chola tikki. It didn’t take me long to decide that chaat will always prevail over the subzi option and made these tikkis as an appetizer.
I was pleasantly surprised that the chola tikkis were selling like hot cakes not just with adults but with kids too, as they got to sprinkle their own toppings. The chole(garbanzo beans) and potatoes were so good together and when combined with tongue tickling spices they tasted out of the world not to mention the array of toppings- soothing and slightly sour yogurt, two different yet tasty chutneys, and crispy sev. Yum…Yum!
In a bowl mix green chillies, coriander leaves, onions, coarsely mashed chickpeas(garbanzo beans), lemon juice, and mashed potatoes.
Add garam masala, chilli powder, amchur powder(dry mango powder), turmeric powder, salt, corn flour, bread crumbs and mix well. Make small patties and shallow fry them in hot oil until crispy and golden brown on both sides. Serve hot topped with whipped yogurt, green chutney, tamarind chutney, and fine sev or simply with ketchup. Enjoy!!!
- Chick Peas (cooked) --- 1 cup
- Potatoes --- 3 medium
- Bread Crumbs -- 1/4 cup
- Corn Flour --2 Tbsp
- Garam Masala Powder -- 1/4 tsp
- Turmeric Powder -- 1/4 tsp
- Chilli Powder --- 1 tsp
- Green Chillies -- 2 (finely chopped)
- Amchur Powder (Dry Mango Powder) -- 1/2 tsp
- Coriander Leaves/Cilantro -- 3 Tbsp (finely chopped)
- Onions -- 1 cup (finely chopped)
- Lemon Juice --- 1 1/2 Tbsp
- Salt -- to taste
- Oil -- for shallow frying
- Yogurt -- 1 cup
- Green Chutney -- 1 cup
- Tamarind (sweet) Chutney -- 1 cup
- Fine Sev -- 1 cup
- Boil potatoes and mash them well. Mash cooked chick peas coarsely. In a large bowl combine green chillies, chopped coriander leaves, onions, potatoes, chick peas, and lemon juice.
- Add salt, turmeric powder, garam masala, chilli powder, amchur(dry mango) powder, corn flour and mix well. Do not use water while mixing, water from onions and potato is enough to mix them. Add bread crumbs and divide the mixture into small balls and shape them into patties. Note: If you find that the mixture is more wet, add more corn flour or bread crumbs to make a firm dough.
- Heat oil in a wide pan. When hot, fry the tikkis until golden brown, flip to fry on other sides. Strain the tikkis in a paper towel.
- Place tikkis in a serving bowl, top them with yogurt followed by green chutney, tamarind chutney and some fine sev. Serve hot. Enjoy!!!
Dry chickpeas should be soaked overnight and cooked in pressure cooker. Alternatively canned chickpeas can be washed, rinsed and used in this recipe. Drain the water completely from chick peas before mashing them. Similarly while peeling the skin from potatoes, do not rinse potatoes in water.
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