Festive Aloo Tikki Chole Recipe

There’s something about biting into a crispy aloo tikki, smothered in spicy, tangy chole, that just feels like a warm hug on a plate. Trust me, this recipe will take your taste buds on a joyful ride through delicious, savory goodness. Let’s dive into this vibrant culinary adventure and bring a taste of the street food magic right into your kitchen!

I love making recipes that bring joy to the dining table, and my Festive Aloo Tikki Chole is a perfect instance. Crisp potato patties with cornstarch and a hint of “garam masala” pair beautifully with a spicy chickpea curry brimming with cumin, tomatoes, and fresh coriander.

It’s a flavorful, protein-rich dish that’s sure to impress.

Ingredients

• Potatoes: Rich in carbohydrates, provide energy, and are a comfort food staple.
• Chickpeas: High in protein and fiber, they aid in digestion and muscle health.
• Cornflour: Used as a binding agent, adds slight crispness to the tikkis.
• Red chili powder: Adds heat and a vibrant color, boosting metabolism.
• Garam masala: A blend of spices for warmth and depth of flavor.
• Turmeric powder: Known for its anti-inflammatory properties, adds color.
• Amchur: Contributes a tangy, sour taste to the chole.
• Chole masala: A spice mix that enhances the authentic flavor of chickpeas.
• Ginger-garlic paste: Aromatic, adds depth, and aids in digestion.
• Fresh coriander leaves: Adds a fresh, herbaceous flavor and garnishing touch.

Ingredient Quantities

• 4 medium potatoes, boiled and mashed
• 2 tablespoons cornflour
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• Oil for shallow frying
• 1 cup chickpeas, soaked overnight and boiled
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon amchur (dry mango powder)
• 1 tablespoon chole masala
• Fresh coriander leaves for garnish
• Lemon wedges for serving

How to Make this

1. In a big mixing bowl, mix the cornflour, red chili powder, half a teaspoon of garam masala, and salt together with the boiled and mashed potatoes. Make sure it’s all well combined, then shape it into small, flat tikkis.

2. Place a pan on medium heat and add oil. When the oil is hot, shallow fry the tikkis, cooking them until they are golden brown and crispy on both sides. Remove them from the pan and set aside.

3. To make the chole, take some oil in a different pan and heat it. Add to it some cumin seeds, and when they start to crackle, put in a finely chopped onion. Sauté the onion until it turns golden brown.

4. Sauté the ginger-garlic paste for a minute more, until the strong smell disappears.

5. Add tomato puree, coriander powder, turmeric powder, amchur, chole masala, and the leftover half teaspoon of garam masala. Cook until the oil begins to separate from the masala.

6. Include the boiled chickpeas, salt, and approximately one cup of water or as needed. Simmer for 10-15 minutes, allowing the flavors to blend well.

7. Adjust the seasoning as needed, and then finish by garnishing with freshly chopped coriander leaves.

8. To serve, put two or three aloo tikkis on a plate. Ladle some of the prepared chole on top of the tikkis.

9. Add freshly chopped coriander and lemon wedges on the side.

10. Savor the festive Aloo Tikki Chole as a scrumptious snack or as part of a delightful main meal.

Equipment Needed

1. Mixing bowl
2. Potato masher or fork
3. Measuring spoons
4. Frying pan
5. Spatula
6. Saucepan
7. Stirring spoon
8. Knife
9. Cutting board
10. Serving plate or platter

FAQ

• Q: Can I use canned chickpeas instead of dried chickpeas?A: You can use canned chickpeas. Just be sure to drain and rinse them well before using.
• Q: Is there an alternative to cornflour in the Aloo Tikki?A: Certainly. You can use rice flour or breadcrumbs instead of cornflour.
• Q: What can I use if I don’t have amchur powder?A: You can use a splash of lemon juice or a bit of tamarind paste as a substitute for amchur powder.
• Q: How do I make the dish less spicy?1. Cut down on the red chili powder and customize the garam masala to your taste.
• Q: Can these tikkis be baked instead of fried?A: Of course, they can be baked at 400°F (200°C) for about 15-20 minutes, with a halfway flip, to achieve an end product that is crisp and golden.
• Q: How can I store leftover Aloo Tikki?A: Keep them in a container that will not permit any air to get in. The best place to store them is in the refrigerator, where they will stay fresh for up to 3 days. If you want them warm again, use a pan to reheat.

Festive Aloo Tikki Chole Recipe Substitutions and Variations

Instead of cornflour, use 2 tablespoons of all-purpose flour or rice flour for binding the tikkis.
If needed, substitute red chili powder with cayenne pepper.
If garam masala is not available, you can use a mixture of equal parts ground cumin, coriander, and a pinch of cloves.
Different texture: Canned white beans, drained and rinsed, can be used in place of chickpeas. Canned white beans are a suitable alternative.
If you cannot obtain amchur, lemon juice or tamarind paste can supply the tangy flavor that is required.

Pro Tips

1. Chickpea Texture Enhancement After boiling the chickpeas, lightly mash a few of them before adding them to the masala. This will help create a thicker, more cohesive sauce for the chole.

2. Flavor Infusion in Potatoes For extra flavor in your tikkis, consider adding a pinch of finely chopped green chili and fresh coriander into the potato mixture before shaping them.

3. Masala Integration To enhance the depth of flavor in your chole, allow the masala (onion-tomato mixture) to cook on low heat for a few more minutes than usual before adding the chickpeas. This enhances the caramelization of the onions and deepens the tomato flavor.

4. Crispier Tikkis To get the tikkis extra crispy, chill them for about 15-20 minutes in the refrigerator before frying. This helps them hold their shape and crisp up well.

5. Serving Suggestion For an authentic touch, serve the dish with a side of finely chopped raw onions and a drizzle of tamarind chutney or mint chutney. It adds an extra layer of flavor and elevates the dish.