We have an advertising relationship with some of the stores we link to on this site. Your prices are not affected!

Printer-friendly versionPrinter-friendly version

Name of Event

Deepavali (Diwali) - the festival of lights

Cuisine From

India

Description

Crisp & browned spiced potato patties served with a spicy chickpea curry

Summary

Yield 3-4
Preparation time Potato fritters - 25 minutes Chickpea curry - 25 minutes
Cooking time 20 minutes
Main Ingredient Potato Chickpeas

Ingredients

Aloo Tkki Chole (Potato Fritters)

  • 3 or 4 medium size potatoes
  • 1 tsp ground cumin 
  • 1 tsp ground coriander
  • 1 tsp fennel/saunf powder
  • ½ tsp red chili powder
  • 1 tsp dry mango powder/amchur powder
  • ¼ tsp dry ginger powder
  • ½ tsp chaat masala powder
  • 11/2 or 2 tbsp corn flour/corn starch
  • 1 or 2 tbs. oil for frying 
  • salt or rock salt as required

Chole Masala (Chickpea Curry)

  • 1 and half cup canned chickpeas or garbanzo beans, drained.
  • 2 medium sized onions, finely chopped
  • 3 medium sized tomatoes, finely chopped
  • 1 tsp ginger paste or coarsely ground ginger or grated ginger
  • ¼ to ½ tsp garam masala powder
  • ½ to 1 tsp kashmiri chilli powder (if using a hot variety, then just add ¼ to ½ tsp)
  • 1 tsp amchur powder/dry mango powder
  • 2 green chillies, slit
  • 1 cup vegetable or chicken (for non-vegetarians)stock
  • 2 to 3 tbs. oil
  • salt
spices for the punjabi chole masala:
  • 4-5 black cardamoms (these are diiferent than the more common green)
  • 1 inch cinnamon
  • 5-6 black peppercorns
  • 3 cloves
  • 1 bay leaf
  • 1 and half tsp cumin seeds 
  • 1 and half tsp coriander seeds
  • 1 and half tsp fennel seeds 
  • 2 dry red chillies

Note: All spices above are common ingredients and can be found at Indian grocers and many Asian grocers

Instructions

Aloo Tkki Chole (Potato Frittters)

  1. Boil or steam the potatoes until till soft. (skins on)
  2. Peel the potatoes when they are still warm and then mash them.
  3. Add all the spice powders listed above including salt.
  4. Add the corn flour, stir and mix well.
  5. Make medium sized patties from the potato mixture.
  6. Shallow fry or pan fry till the patties are crisp and browned.
  7. Drain on kitchen paper. 
  8. serve aloo tikki chole immediately.
  9. Serve with chickpea curry. You can top with both mint-coriander chutney and tamarind-dates chutney. Also add some chopped onions, chaat masala, you can also add some yogurt if you want.

Chole Masala (Chickpea Curry)

  1. In a pan, dry roast all the spices mentioned above till brown. Don't burn them. Once they are cooled, grind them into a fine powder.
  2. Now in the same pan, add oil. Once the oil becomes hot, add the chopped onions. Fry till they become transparent.
  3. Now add the ginger paste. Once the raw smell of the ginger disappears, then add the chopped tomatoes. Add a little salt so that the tomatoes gets cooked fast.
  4. Saute the tomatoes till the oil starts to leave the sides of the onion-tomato-ginger mixture.
  5. The whole mixture would clump together and oil would be clearly seen leaving the sides.
  6. Then add the powdered spices that we made, along with the red chili powder, garam masala powder and green chilies to the onion-ginger-tomato mixture. Saute for a minute.
  7. .Simmer for 8-10 minutes on a low to medium flame till the gravy thickens a bit and become smooth.
  8. Add the amchur powder. Then garnish Chole Masala with chopped onions and cilantro leaves.

For more recipes, gift ideas and background on this celebration visit our Diwali/Deepavli page