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| Main Ingredients | Chickpeas (kabuli chana), Potatoes |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 7-8 hour |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 1 cup chickpeas (kabuli chana), boiled
- 3 medium potatoes, boiled, peeled and grated
- 2 green chillies, roughly chopped
- 1 inch ginger chopped
- 1 tablespoon lemon juice
- Salt to taste
- 2 tablespoons fresh coriander leaves, chopped
- ½ teaspoon black pepper powder
- 4 tablespoons cornflour
- Oil for greasing + for deep frying
- Green chutney to serve
- Tomato ketchup to serve
Method
- Put boiled chickpeas in a food processor jar, add green chillies and ginger, and grind to a coarse paste. Transfer into a bowl.
- Add potatoes, lemon juice, salt, coriander leaves, black pepper powder, cornflour, and mix well.
- Heat sufficient oil in a kadai.
- Grease your palms with a little oil, divide the mixture into equal portions and shape each portion into a tikki.
- Slide the tikkis into hot oil and deep-fry the tikkis till golden brown and crisp. Drain on absorbent paper.
- Arrange the tikkis on a serving platter and serve hot with green chutney and tomato ketchup.
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