Traditionally, an aloo tikki is a rich, savory deep fried potato patty that is served with a steaming hot cup of chai. We’ve taken this indulgent traditional Indian snack and RADNUTtified it today! Our version includes chickpeas (chana) for healthy fiber and protein, isn’t deep fried, and can be enjoyed without that upset stomach or guilt that often results from eating oily foods. This tikki can be cooked in a pan or in the oven and can even be made into patties for sandwiches and served with a side of vegetables. If you get them right off the stove-top, the outside will be crisp while the potato and chickpeas on the inside merge to melt in your mouth!

radnut tikki

 

Aloo Chana Tikki
Print Recipe
Servings Prep Time
15-18 Patties 30 Minutes
Cook Time
35 Minutes
Servings Prep Time
15-18 Patties 30 Minutes
Cook Time
35 Minutes
Aloo Chana Tikki
Print Recipe
Servings Prep Time
15-18 Patties 30 Minutes
Cook Time
35 Minutes
Servings Prep Time
15-18 Patties 30 Minutes
Cook Time
35 Minutes
Ingredients
  • 1 russet potato (large)
  • 1 can chickpeas (540 ml)
  • 3/4 sweet onion
  • 1/2 cup cilantro
  • 2 tbsp canola oil
  • 1 tsp salt
  • 3/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 1/2 tbsp rice flour
  • 1 1/2 tsp mango powder
  • 1/2 tsp cumin (heaping)
  • 1/2 tsp garam masala
  • 1/4 tsp red chili pepper flakes
  • 1/3 cup green peas (frozen; heaping full)
Servings: Patties
Instructions
  1. Cook potato in microwave, pressure cooker, or in boiling water
  2. Rinse canned chickpeas in a colander and let air dry. Mince onion and cilantro
  3. Add 1/4 tsp oil to a small pan and cook onion at med-high heat with a small pinch salt until translucent and lightly browned, then set aside
  4. Add chickpeas to food processor with 1/4 tsp salt, 1/4 tsp pepper, approximately 1/8 tsp cayenne, and blend well
  5. Mash cooked, peeled, potato in a large mixing bowl. Add chickpeas, cooked onion, cilantro, rice flour and mix well with a spatula
  6. Add 1/2 heaping tsp salt, 1/8 tsp cayenne, 1/2 tsp black pepper, mango powder, cumin, garam masala, chili flakes and peas. Mix well and taste to adjust spices as needed
  7. Lightly oil hands and make small patties by pressing the mixture tightly into palms and creating a circular shape
  8. Add 1 tsp oil at med-high heat to the pan used to previously cook onions. Once pan is hot, cook 3-4 patties at a time for 4-5 minutes on each side until golden brown. When flipping patties, additional 1/2 tsp oil may be needed to prevent burning
  9. Serve with your favorite chutney or ketchup and hot sauce and enjoy!
Recipe Notes

Alternatively these tikkis can be baked on a well oiled pan at 450 degrees (center rack) for 8 minutes on each side. Spray the tikkis lightly with oil when initially putting them into the oven and when flipping them. Note: this method results in a slightly drier end product.

Share this Recipe
Aloo Chana Tikki

2 thoughts on “Aloo Chana Tikki

  • 04/08/2016 at 7:44 AM
    Permalink

    hello what is mango powder?

  • 04/08/2016 at 10:45 AM
    Permalink

    Hi Paul, what a great questions. Mango powder is a traditional east Indian spice. Usually it’s found in Indian grocery stores under the name “amchoor powder” and it adds a slightly savory and sour flavor to the potato chick pea mixture. It’s one of my favorite flavors in these tikkis and the baked pakoras.

Leave a Reply

Your email address will not be published. Required fields are marked *