Name of EventDeepavali (Diwali) - the festival of lights
|Preparation time||Potato fritters - 25 minutes Chickpea curry - 25 minutes|
|Cooking time||20 minutes|
|Main Ingredient||Potato Chickpeas|
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
- 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
Aloo Tkki Chole (Potato Frittters)
- Boil or steam the potatoes until till soft. (skins on)
- Peel the potatoes when they are still warm and then mash them.
- Add all the spice powders listed above including salt.
- Add the corn flour, stir and mix well.
- Make medium sized patties from the potato mixture.
- Shallow fry or pan fry till the patties are crisp and browned.
- Drain on kitchen paper.
- serve aloo tikki chole immediately.
- 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)
- 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.
- Now in the same pan, add oil. Once the oil becomes hot, add the chopped onions. Fry till they become transparent.
- 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.
- Saute the tomatoes till the oil starts to leave the sides of the onion-tomato-ginger mixture.
- The whole mixture would clump together and oil would be clearly seen leaving the sides.
- 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.
- .Simmer for 8-10 minutes on a low to medium flame till the gravy thickens a bit and become smooth.
- 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