Indian Chole Aloo Tikki Recipe

Chickpeas: Soaked overnight to soften and cooked until tender.

Onion: Finely chopped to add a savory base to the dish.

Tomatoes: Finely chopped to provide a rich, tangy flavor.

Ginger garlic paste: A blend of ginger and garlic that enhances the overall taste.

Turmeric powder: Adds a warm, earthy flavor and vibrant color.

Coriander powder: Provides a subtle, citrusy note.

Cumin powder: Adds a nutty, peppery flavor.

Garam masala: A spice blend that brings warmth and complexity.

Salt: Enhances the flavors of all ingredients.

Oil: Used for sautéing and frying.

Potatoes: Boiled and mashed to form the base of the patties.

Red chili powder: Adds heat and spice.

Chaat masala: A tangy spice mix that adds a unique flavor to the patties.

When preparing the chickpeas, ensure they are soaked overnight to achieve the perfect texture. This not only helps in cooking them faster but also makes them easier to digest. While sautéing the onions, aim for a golden brown color to bring out their sweetness and depth of flavor. For the aloo tikki, make sure the potatoes are thoroughly mashed and free of lumps to create a smooth and cohesive mixture. When frying the patties, use medium heat to ensure they cook evenly and develop a crispy exterior without burning.

• chickpeas - Substitute with canned chickpeas: If you don't have time to soak and cook dried chickpeas, canned chickpeas are a convenient alternative. Just rinse and drain them before use.

• finely chopped onion - Substitute with shallots: Shallots have a milder flavor and can be used in a pinch if onions are unavailable.

• finely chopped tomatoes - Substitute with canned diced tomatoes: Canned diced tomatoes can be used when fresh tomatoes are not in season or unavailable.

• ginger garlic paste - Substitute with freshly grated ginger and minced garlic: If you don't have the paste, you can use fresh ginger and garlic in equal parts.

• turmeric powder - Substitute with saffron or curry powder: Saffron can provide a similar color, while curry powder can add a similar flavor profile.

• coriander powder - Substitute with ground cumin: Ground cumin can provide a similar earthy flavor if coriander powder is unavailable.

• cumin powder - Substitute with ground caraway seeds: Ground caraway seeds have a similar flavor profile and can be used as a substitute.

• garam masala - Substitute with curry powder: Curry powder can be used as a substitute, though it may alter the flavor slightly.

• salt - Substitute with soy sauce: Soy sauce can add saltiness and umami flavor to the dish.

• oil - Substitute with ghee: Ghee can add a richer flavor to the dish compared to regular oil.

• boiled and mashed potatoes - Substitute with sweet potatoes: Sweet potatoes can add a different flavor and nutritional profile to the dish.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper can provide a similar level of heat.

• cumin powder - Substitute with ground caraway seeds: Ground caraway seeds have a similar flavor profile and can be used as a substitute.

• chaat masala - Substitute with lemon juice and black salt: Lemon juice and black salt can mimic the tangy and salty flavor of chaat masala.

• salt - Substitute with soy sauce: Soy sauce can add saltiness and umami flavor to the dish.

• oil for frying - Substitute with butter: Butter can be used for frying to add a rich flavor to the dish.

• Allow the chole and aloo tikki to cool completely before storing. This helps to prevent condensation, which can make the food soggy.

• For the chole, transfer it to an airtight container. Make sure to leave some space at the top to allow for expansion if you plan to freeze it.

• Store the chole in the refrigerator for up to 3-4 days. If freezing, it can last for up to 2-3 months. Label the container with the date to keep track.

• For the aloo tikki, place them in a single layer on a baking sheet lined with parchment paper. Freeze them for about 1-2 hours until they are firm.

• Once the aloo tikki are frozen, transfer them to a ziplock bag or airtight container. This prevents them from sticking together and makes it easier to take out individual pieces.

• Store the aloo tikki in the freezer for up to 1-2 months. Label the bag or container with the date.

• When ready to reheat, thaw the chole in the refrigerator overnight. Reheat it on the stove over medium heat, adding a splash of water if needed to adjust the consistency.

• For the aloo tikki, you can reheat them directly from frozen. Heat a little oil in a pan and fry the aloo tikki on medium heat until they are heated through and crispy on the outside.

• Alternatively, you can reheat the aloo tikki in an oven. Preheat the oven to 375°F (190°C) and bake the aloo tikki on a baking sheet for about 15-20 minutes, flipping halfway through.

• Garnish the reheated chole and aloo tikki with fresh onions and coriander before serving to restore their vibrant flavors.

• Stovetop Method:

  • Heat a non-stick pan over medium heat.
  • Add a small amount of oil or ghee to the pan.
  • Place the aloo tikki in the pan and cover with a lid.
  • Cook for 2-3 minutes on each side until they are heated through and regain their crispy texture.
  • For the chole, transfer it to a saucepan and add a splash of water to prevent it from drying out.
  • Heat over medium-low heat, stirring occasionally, until warmed through.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Place the aloo tikki on a baking sheet lined with parchment paper.
  • Lightly brush or spray the tikki with oil to help them crisp up.
  • Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.
  • For the chole, transfer it to an oven-safe dish, cover with foil, and bake for 15-20 minutes, stirring halfway through.

• Microwave Method:

  • Place the aloo tikki on a microwave-safe plate.
  • Cover with a damp paper towel to prevent them from drying out.
  • Microwave on high for 1-2 minutes, checking halfway through to ensure they are heated evenly.
  • For the chole, transfer it to a microwave-safe bowl.
  • Cover with a microwave-safe lid or another damp paper towel.
  • Microwave on high for 2-3 minutes, stirring halfway through, until heated through.

• Air Fryer Method:

  • Preheat your air fryer to 350°F (175°C).
  • Lightly brush or spray the aloo tikki with oil.
  • Place the tikki in the air fryer basket in a single layer.
  • Air fry for 5-7 minutes, flipping halfway through, until they are heated through and crispy.
  • For the chole, transfer it to an air fryer-safe dish, cover with foil, and air fry for 5-7 minutes, stirring halfway through.

• Pressure cooker: Essential for cooking the soaked chickpeas quickly and efficiently until they are soft.

• Pan: Used for sautéing onions and cooking the chickpea mixture with spices.

• Spatula: Handy for stirring and mixing ingredients while cooking.

• Knife: Necessary for finely chopping onions and tomatoes.

• Cutting board: Provides a safe surface for chopping vegetables.

• Measuring spoons: Ensures accurate measurement of spices and other ingredients.

• Mixing bowl: Used for combining mashed potatoes with spices to form the aloo tikki mixture.

• Potato masher: Helps in mashing the boiled potatoes smoothly.

• Frying pan: Ideal for frying the aloo tikki until they are golden brown on both sides.

• Tongs: Useful for flipping the aloo tikki while frying.

• Serving plate: For presenting the final dish of aloo tikki with chole on top.

• Ladle: Helps in serving the chickpea curry over the aloo tikki.

• Grater: Optional, but can be used for grating ginger if fresh ginger is preferred over paste.

Prepare ingredients in advance: Soak chickpeas overnight and chop onions and tomatoes beforehand to save time.

Use a food processor: Quickly blend onions and tomatoes instead of chopping them manually.

Cook chickpeas in bulk: Prepare a large batch of chickpeas and freeze portions for future use.

Pre-mix spices: Combine all spices in a small bowl before cooking to streamline the process.

Use non-stick pans: This reduces the need for excessive oil and makes cleaning up faster.

Double up: Make extra aloo tikki patties and freeze them for a quick meal later.