Aloo Tikki Chole

Since it was Diwali a couple days ago, and like many holidays around the world, a major part of this Hindu holiday is food, so I decided to make this delicious and easy North Indian chaat (savory desserts). I severed it on some Amritsari Chole, which is like a curry chickpea. Also, since there’s no meat or dairy in this dish, it is vegetarian.


You need (for Aloo Tikki):

  • 3 medium size potatoes
  • 2 tsp salt
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp fennel
  • 1/2 tsp red chili powder
  • 1/4 tsp ginger powder
  • 2 tbsp bread crumbs
  • 3 tbsp chopped cilantro

You need (for Amritsari Chole):

  • 2 can chickpeas
  • 1 red onion
  • 1/2 cup canned chopped tomato
  • 1 tsp salt
  • 1 tsp red chili powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp tamarind paste
  • 3 tbsp oil
  • 4 bay leaf
  • 5 cloves
  • 1 tsp brown sugar

How to make this:

  1. Boil the potatoes for 40 min (while the potato is boiling, we will cook the Amritsari Chole)
  2. Chop the onion into fine bits, cook them in oil on medium until they turn translucent, mix in the salt, red chili powder, cumin powder, and coriander powder
  3. Add the tamarind paste and chopped tomato, keep stirring until it mixed evenly, add a splash of water if the mixture is too thick
  4. Cook the chickpea, bay leaf, cloves & brown sugar with the lid on, let it simmer on low
  5. While the chickpea is being cooked, take out the potato, peel off the skin, mash the potato
  6. Mix the potato with salt, cumin powder, coriander powder, fennel, red chili powder, ginger powder, bread crumbs and chopped cilantro
  7. Divide the mixture and form them into 6 small patties
  8. Fry the patties in oil on medium high for about 5 min each
  9. Sever the Aloo Tikki on top of the Amritsari Chole, with some mint chutneys and chopped red onion

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