Chholay Tikki(Traditional Garbanzo Beans and Potato Patties)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
CHHOLAY250gms.Garbanzo Beans(Kabuli Chana/Chholay)250gms.Shallots(Red Onions)150gms.Tomatoes25gms.Ginger Root25gms.Garlic Flakes4tsps.MDH Brand Chana Masala3tsps.Red Chilli Powder(MDH Brand Degi Mirch)3tsps.Coriander-Cumin Powder3tsps.Everest Brand Chana Masala Powder1.5tsps.Turmeric Powder2-3 Taj Mahal Brand Tea Bags(or any strong black Tea bags)75gms Ghee(Clarified Butter)SEASONING50gms.Ghee(Clarified Butter)25gms.Ginger Root1.5tsps.Cumin Seeds1.5tsps.Everest Brand Garam Masala Powder1.5tsps.Asafoetida(Hing)Powder10-15 whole hot Green ChilliesTIKKIES500gms.Potatoes100gms.Garbanzo Beans(Chholay/Kabuli Chana)3tsps.Coriander-Cumin Powder2tsps.Dried Raw Mango Powder2tsps.Red Chilli Powder(MDH Brand Degi Mirch)Salt to taste100gms.Ghee for fryingGARNISHINGHot Mint-Coriander ChutneySuntha/Soanth Chutney(Recipes for both Chutneys in'Komal53's Indian Spice Powders,Pickles and Chutneys Cook Book)100gms Shallots50gms.Tomatoes15-20 hot whole Green Chillies1 bunch fresh Coriander9cilantro)Leaves
PREPARATION
Pick,clean and wash all the Garbanzo Beans.Soak the Beans overnight in warm Water.
Grind together the Shallots,25gms each of Ginger Root and Garlic Flakes to a fine paste.Puree the Tomatoes.
Boil Potatoes and peel them.Mash the Potatoes to a smooth dough with a dash of Salt and set aside.
Finely mince the Shallots and Fresh Coriander Leaves for garnishing.Chop Tomatoes fine and remove the stalks of the whole Green Chillies.
METHOD
Cook the soaked Garbanzo Beans along with the Tea Bags and 2 cups of Water for 4-5 whistles in a pressure cooker.
Allow to cool to room temprature.Open cooker and remove the Tea Bags.Separate approximately 1 cup( 100gms)of cooked Beans in a colander to drain dry.Set aside till needed for the Tikki stuffing.
CHHOLAY
Mash the remaining Beans in the pressure cooker in the Liquid lightly to break and mix evenly to form a thick soup and keep aside till needed.
Heat 75gms Ghee in a non-stick wok and fry the Shallot,Ginger and Garlic Paste in it on medium flame till the mixture is brown and dry of all the juices.Lower flame and add the Tomato Puree and keep frying till Ghee shows at the edges.Add Turmeric Powder and saute for 1 minute more.Add the Coriander-Cumin,Red Chilli, Everest and MDH Brand Powders,Fry for 2-3 minutes till aroma wafts up.Add the cooked Beans along with the Liquid and Salt to taste.Cover and simmer for 10-15 minutes.
SEASONING
Heat 50gms Ghee in a Seasoning Pan.Add the Ginger Juliennes,Cumin Seeds and whole Green Chillies and cover the Pan.When the Chillies are done popping add the Garam Masala and Asafoetida Powders.Pour this boiling hot Seasoning over the prepared Beans and cover to seal in the flavours instantly.Remove from flame and serve hot.
TIKKIES
Mash the drained Garbanzo Beans with Salt to taste,Red Chilli,Aamchoor and Coriander-Cumin Powders to a coarse paste and set aside.
Divide the Potato Dough into equal sized balls.Flatten each ball and fill with the prepared Garbanzo Bean Paste in the centre.Gently bring the edges together to seal in the Stuffing.Flatten the round stuffed Potato ball into a Pattie.Make all the Patties in this manner.Heat Ghee in a nonstick frying pan and fry these Patties on both sides till browned on both sides.
TO ASSEMBLE
Arrange 2 Potato Patties on a plate.Top with the prepared Chholay.Spoon 1.5 or 2 tsps. of the hot Mint-Coriander Chutney and the Suntha/Soanth Chutney on top.Garnish with finely chopped fresh Coriander Leaves, Shallots,Tomatoes and whole Green Chillies and a sprinkling of Lemon Juice.Add hot Green Mint Chutney and Sweet Tamarind Chutney on top as well if desired to add greater taste.Serve hot.
TIP
Serve as the part of your meal with piping hot Parathas or deep fried Puries instead of the Tikkies.
Number of Servings: 4
Recipe submitted by SparkPeople user KOMAL53.
Pick,clean and wash all the Garbanzo Beans.Soak the Beans overnight in warm Water.
Grind together the Shallots,25gms each of Ginger Root and Garlic Flakes to a fine paste.Puree the Tomatoes.
Boil Potatoes and peel them.Mash the Potatoes to a smooth dough with a dash of Salt and set aside.
Finely mince the Shallots and Fresh Coriander Leaves for garnishing.Chop Tomatoes fine and remove the stalks of the whole Green Chillies.
METHOD
Cook the soaked Garbanzo Beans along with the Tea Bags and 2 cups of Water for 4-5 whistles in a pressure cooker.
Allow to cool to room temprature.Open cooker and remove the Tea Bags.Separate approximately 1 cup( 100gms)of cooked Beans in a colander to drain dry.Set aside till needed for the Tikki stuffing.
CHHOLAY
Mash the remaining Beans in the pressure cooker in the Liquid lightly to break and mix evenly to form a thick soup and keep aside till needed.
Heat 75gms Ghee in a non-stick wok and fry the Shallot,Ginger and Garlic Paste in it on medium flame till the mixture is brown and dry of all the juices.Lower flame and add the Tomato Puree and keep frying till Ghee shows at the edges.Add Turmeric Powder and saute for 1 minute more.Add the Coriander-Cumin,Red Chilli, Everest and MDH Brand Powders,Fry for 2-3 minutes till aroma wafts up.Add the cooked Beans along with the Liquid and Salt to taste.Cover and simmer for 10-15 minutes.
SEASONING
Heat 50gms Ghee in a Seasoning Pan.Add the Ginger Juliennes,Cumin Seeds and whole Green Chillies and cover the Pan.When the Chillies are done popping add the Garam Masala and Asafoetida Powders.Pour this boiling hot Seasoning over the prepared Beans and cover to seal in the flavours instantly.Remove from flame and serve hot.
TIKKIES
Mash the drained Garbanzo Beans with Salt to taste,Red Chilli,Aamchoor and Coriander-Cumin Powders to a coarse paste and set aside.
Divide the Potato Dough into equal sized balls.Flatten each ball and fill with the prepared Garbanzo Bean Paste in the centre.Gently bring the edges together to seal in the Stuffing.Flatten the round stuffed Potato ball into a Pattie.Make all the Patties in this manner.Heat Ghee in a nonstick frying pan and fry these Patties on both sides till browned on both sides.
TO ASSEMBLE
Arrange 2 Potato Patties on a plate.Top with the prepared Chholay.Spoon 1.5 or 2 tsps. of the hot Mint-Coriander Chutney and the Suntha/Soanth Chutney on top.Garnish with finely chopped fresh Coriander Leaves, Shallots,Tomatoes and whole Green Chillies and a sprinkling of Lemon Juice.Add hot Green Mint Chutney and Sweet Tamarind Chutney on top as well if desired to add greater taste.Serve hot.
TIP
Serve as the part of your meal with piping hot Parathas or deep fried Puries instead of the Tikkies.
Number of Servings: 4
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 325.6
- Total Fat: 5.9 g
- Cholesterol: 6.9 mg
- Sodium: 605.2 mg
- Total Carbs: 62.7 g
- Dietary Fiber: 10.3 g
- Protein: 10.5 g
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