Indian Chole Aloo Tikki

Name: Indian Chole Aloo Tikki
Total time: 70
Yield: 4
Ingredients: 2 potatoes; salt and freshly ground black pepper to taste; 3.5 tablespoons vegetable oil, divided; 1 tablespoon cornstarch; 1 teaspoon ground ginger; 1 teaspoon ground cumin; 1 teaspoon cayenne pepper; 1 tablespoon chopped fresh cilantro; 0.5 teaspoon black peppercorns; 2 whole cloves; 2 small dried chile peppers; 1 teaspoon cumin seeds; 2 bay leaves; 1 onion, chopped; 2 cloves garlic, grated; 1 (1/2 inch) piece fresh ginger, grated; 2 teaspoons curry powder; 1 teaspoon ground turmeric; 1 teaspoon tomato paste; 1 teaspoon water; 1 tomato, chopped; 1 (15 ounce) can garbanzo beans, drained; 1 tablespoon cilantro leaves

Recipe by Pankaj from allrecipes.com

Dinner,Appetizer 1 Hr. 10 Mins.

Ingredients

4 servings

•

2 potatoes
•

salt and freshly ground black pepper to taste
•

3.5 tablespoons vegetable oil, divided
•

1 tablespoon cornstarch
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1 teaspoon ground ginger
•

1 teaspoon ground cumin
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1 teaspoon cayenne pepper
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1 tablespoon chopped fresh cilantro
•

0.5 teaspoon black peppercorns
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2 whole cloves
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2 small dried chile peppers
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1 teaspoon cumin seeds

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2 bay leaves
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1 onion, chopped
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2 cloves garlic, grated
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1 (1/2 inch) piece fresh ginger, grated
•

2 teaspoons curry powder
•

1 teaspoon ground turmeric
•

1 teaspoon tomato paste
•

1 teaspoon water
•

1 tomato, chopped
•

1 (15 ounce) can garbanzo beans, drained
•

1 tablespoon cilantro leaves

Instructions

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and peel.
Place cooked potatoes into a bowl and add cornstarch, ginger, cumin, cayenne, cilantro, salt, and pepper. Mash together with a fork. Oil your hands with a little vegetable oil and divide the potato mixture into 4 equal portions. Pat each portion into a potato patty about 1/3-inch thick.
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Fry potato cakes until golden, about 3 minutes on each side. Remove from heat and keep warm.
Grind peppercorns and cloves with a mortar and pestle.
Heat the remaining 2 tablespoons vegetable oil in a skillet over medium-high heat. Stir in red chile peppers, cumin, bay leaves. Add onion, ginger, and garlic. Cook and stir until onion is golden, about 5 minutes. Add pepper-clove mixture, curry powder, and turmeric.
Mix tomato paste with water. Stir diluted tomato paste and tomato into the skillet. Cook over medium heat until the tomato has softened, about 5 minutes. Stir in chickpeas and simmer over low heat for 10 minutes.
Spoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.