Spiced Potato and Black Chickpea Patties (Kala Chana Tikkis)

These flavorful spiced patties combine the goodness of boiled potatoes and protein-rich black chickpeas, seasoned with aromatic spices. Perfect as a snack or appetizer, these tikkis are crispy on the outside and soft on the inside.

Preparation Time:

• Total Time: 45 minutes
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes

Ingredients:

• 2 large potatoes, boiled and mashed
• 1 cup black chickpeas (kala chana), cooked
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt, to taste
• 1 tablespoon besan (gram flour)
• 2 tablespoons fresh coriander leaves, chopped
• 2 tablespoons oil
• Water, as needed

Directions:

Prepare the Potatoes and Chickpeas:

1. In a large mixing bowl, combine the boiled and mashed potatoes with the cooked black chickpeas. Mix well to combine.

Prepare the Seasoning:

1. Heat oil in a skillet over medium heat. Add the cumin seeds and mustard seeds. Let them splutter.
2. Add the finely chopped onion and green chilies. Sauté until the onions are translucent.
3. Add the ginger-garlic paste and sauté for another minute.

Combine the Ingredients:

1. Add the turmeric powder, red chili powder, and salt to the skillet. Mix well.
2. Add the mashed potato and chickpea mixture to the skillet. Mix thoroughly to combine all the ingredients.
3. Add the besan (gram flour) to the mixture and mix well. If the mixture is too dry, add a little water to get a soft dough-like consistency.

Shape the Patties:

1. Take small portions of the mixture and shape them into small patties or tikkis.

Cook the Patties:

1. Heat a little oil in a non-stick skillet over medium heat.
2. Cook the patties on both sides until they are golden brown and crispy.

Serve:

1. Garnish with fresh coriander leaves.
2. Serve hot with chutney or sauce of your choice.

Serving Suggestions:

• Appetizer: Serve with mint chutney or tamarind chutney.
• Snack: Enjoy with a side of yogurt dip or raita.
• Main Dish: Pair with a salad or wrap in a flatbread with vegetables and sauce.

Cooking Tips:

• Texture: Ensure the potatoes are well-mashed and the chickpeas are cooked until soft for the best texture.
• Binding: If the mixture feels too loose, add a bit more besan to help bind the patties.
• Spices: Adjust the green chilies and red chili powder according to your spice preference.

Nutritional Benefits:

• Potatoes: Provide carbohydrates and are a good source of vitamins C and B6.
• Black Chickpeas: High in protein and fiber, supporting muscle growth and digestive health.
• Besan: Adds protein and acts as a binding agent.

Dietary Information:

• Vegetarian: This recipe is completely vegetarian.
• Gluten-Free: Ensure all ingredients, especially besan, are gluten-free if needed.
• Dairy-Free: This recipe does not contain dairy, making it suitable for those with lactose intolerance.

Storage:

• Refrigerate: Store any leftover patties in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet before serving.
• Freeze: Patties can be frozen for up to 1 month. Thaw in the refrigerator before reheating.

Why You’ll Love This Recipe:

• Flavorful: Packed with spices and herbs for a delicious taste.
• Healthy: A nutritious blend of protein-rich chickpeas and vitamins from potatoes and vegetables.
• Versatile: Great as a snack, appetizer, or part of a main meal.

Conclusion:

These Spiced Potato and Black Chickpea Patties are a tasty and nutritious addition to any meal. Easy to prepare and full of flavor, they are sure to become a favorite. Serve them with your preferred chutney or sauce for a delightful culinary experience. Enjoy the crispy exterior and the soft, spiced filling of these delightful tikkis!