Potato Cutlets With Chickpea Curry (aloo Tikki Chole)
Potato Cutlets with Chickpea Curry, also known as Aloo Tikki Chole, is a popular dish from Punjabi cuisine. This flavorful and satisfying recipe combines crispy potato cutlets with a spicy and tangy chickpea curry, creating a perfect balance of textures and flavors.
Ingredients
- 4 large potatoes, boiled and mashed
- 1 cup bread crumbs
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 cup chickpeas, cooked
- 2 tomatoes, pureed
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- Fresh coriander leaves, chopped
- Salt to taste
- Oil for frying
Instructions
- In a large bowl, mix the mashed potatoes, chopped onion, green chili, ginger-garlic paste, garam masala, cumin powder, and salt. Shape the mixture into round patties.
- Coat the patties with bread crumbs and shallow fry in hot oil until golden brown and crispy. Drain on paper towels and set aside.
- In a separate pan, heat some oil and add the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.
- Add the cooked chickpeas and some water. Simmer for 10-15 minutes until the curry thickens. Garnish with fresh coriander leaves.
- Serve the hot potato cutlets with the spicy chickpea curry.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 10g
- Fat
- 15g
Supplies
Frying pan Mixing bowl Spatula Knife Cutting board
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the Potato Cutlets with Chickpea Curry alongside some tangy tamarind chutney and cool yogurt for a complete meal.
Tips & tricks
Tips: Make sure the potato cutlets are well-coated with bread crumbs to achieve a crispy texture when frying.
Cost
$10