Aloo Chana Tikki
Servings Prep Time
15-18Patties 30Minutes
Cook Time
35 Minutes
Servings Prep Time
15-18Patties 30Minutes
Cook Time
35 Minutes
Ingredients
  • 1 russet potato(large)
  • 1can chickpeas(540 ml)
  • 3/4 sweet onion
  • 1/2cup cilantro
  • 2tbsp canola oil
  • 1tsp salt
  • 3/4tsp black pepper
  • 1/4tsp cayenne pepper
  • 1 1/2tbsp rice flour
  • 1 1/2 tsp mango powder
  • 1/2tsp cumin(heaping)
  • 1/2tsp garam masala
  • 1/4 tsp red chili pepper flakes
  • 1/3cup green peas(frozen; heaping full)
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.

Aloo Chana Tikki