Tikki Chole (Potato Quinoa Patties with Chickpea curry)

Tikki Chole – crispy potato pars with chickpea spicy curry – an Indian popular snack, has an absolutely incredible flavor! I add Quinoa to prepare these warm potato quinoa cutlets. Serve with Tamarindo or Chutney of coriander for even more delicacy. This post was originally published on July 25, 2013

Tikki Chole was a favorite event on Friday or Sunday evening while growing. The crunchy potato meatballs are delicious on their own, I mean crunchy potatoes! Combine it with the Curry of Caci in Indian style of the North Incredibly delicious and easy, assemble with chopped onion, lime juice, coriander, chutney such as chutney of tamarindo or chutney of coriander mint! It is an outbreak of flavors and plots. My father loves my mother’s Chikki Chikki, so I didn’t deviate myself much from the recipe. I added some quinoa cooked to the potato meatballs, for crunning and extra proteins. This Indian street food recipe is soy, walnutless and easily gluten -free.

Curry of Ceci uses some entire spices and mixture of chole masala spices. If you do not have the mixture of Chole Masala spices, you can instead use Garam Masala, but Chole Masala has a truly unique flavor. It is a mixture of punjobi spices with cumin, coriander, black pepper grains, cloves, red peppers, cardamom, cinnamon and dried mango dust.

Tikki Chole is delicious on its own, or you can serve it garnished with chopped onion tomato, chutney and non -dairy yogurt -caseario, for the Street style experience of Chole Tikki Chole Full! Try with my spicy mango chutney, the chutney of Tamarindo, the mint chutney, the tomato chutney or the spicy blueberry chutney.

You can also serve these crunchy potato quinoa cutlets without chickpea curry, serve with chutney or choice sauces. Or serve with Chana Masala or a chickpea curry or different beans.

Because you will love Tikki Chole

• Quinoa meatballs crispy potatoes
• Curry of spicy chickpea, rich
• Easy to customize with favorite condiments and chutney
• Of course without soy and walnuts with easy gluten -free option

Ingredients and replacements

• potatoes and quinoa – This is the base for crunchy meatballs.
• aromatic and fresh herbs – The meatballs get tons of onion flavor, green chili pepper, coriander and ginger. Curry gets onion flavor, ginger garlic and fresh ginger.
• Entire spices – For meatballs, you will need carom seeds or cumin seeds. For chickpeas, we are using cumin seeds, cardamom, bay leaves and cloves.
• land spices – Tikkis use red chilli pepper, coriander, kala namak and salt. For chole, use Kashmir chilli dust, coriander, chole Masala or Garam Masala, Greek fieen and Kala Namak or dried mango dust.
• bread – helps meatballs to be together. You can use coarsely ground with gluten -free oats.
• Non -dairy yogurt – adds creaminess to the chickpeas.
• chickpeas – For the choke.
• condiments – Cross the choke with coriander, lemon juice and pepper bows. At the top of the Tikki Stretnel with chopped onion, tomato and cucumber together with lemon juice, salt and pepper. You can also serve with favorite chutney on the side.

How to prepare the Tikki beetle

Add the potatoes and quinoa to a water pan. Bring to a boil, then cover and cook over low heat for 15-20 minutes, until the potatoes are tender. Drain and transfer to a bowl.

In a large bowl, crush the potatoes well. Add the rest of the ingredients, mix well.

Model in meatballs and fry or cook them. See cooking instructions in the notes below. Heat 2 teaspoons of oil in a pan over medium heat. When hot, add the potato meatballs. Cook for 3 minutes or more until golden brown, then turn upside down and cook the other side until golden and crunchy. Prepare these meatballs of potatoes after preparing chickpea curry as the best consistency when just fried or cooked.

Curry of chickpeas: Heat a pan over medium-high heat. Add the oilAnd once the oil is hot, add the cumin seeds And cook them until they are very fragrant and change the color significantly, about 1/2 to 1 minute. So add the file Black cardamom, bay leaves and cloves.

Mix for 15-20 seconds, then mix the onion and 1/4 of teaspoon of salt. Continue to cook until the onion is golden, adding splashes of water to help the onions cook evenly, from 6 to 8 minutes.

Therefore, mix throughout the land spices and two tablespoons of water, and then add the Ginger garlic paste. Stir and cook for about a minute, so that spices and ginger garlic paste can cook a little and be well roasted.

Add the Non -dairy yogurt, ground ginger, remaining 1/4 teaspoon rooms, 1 cup of water and chickpeas and bring to a boil. Cover with the lid, reduce the medium heat and continue cooking over low heat for about 10 minutes.

Open the lid and regulates the coherence by adding more water if necessary. Taste it and season the salt and flavor, adding more salt, heat or tang, if necessary. Crush some of the chickpeas and turn off the fire.

To serve the chole Tikki, add a good help of chickpea curry and add it with potato meatballs. At the top of the entire mixture with a little chopped onion, tomato, cucumber, a narrow juice narrow, salt and pepper and serve. You can also season some Chutney, such as Tamarind’s Chutney or Mango’s Chutney and a little non -dairy yogurt, for an authentic Indian street food experience.

What to serve with Tikki Chole

This is an excellent snack alone, or make it a meal by serving with a plate of rice, like Lucknowi Biryani. You can also serve with other Indian road foods, such as Bhel.