Chola Tikki Patties | Catskill Animal Sanctuary

For the Patties

1 (15.5 ounce) can chickpeas

3 large Russet potatoes

1 tbsp freshly grated ginger

1 tbsp chopped cilantro

2 chopped green chili peppers, seeded and minced

½ tsp ground black pepper

1 tsp salt

1 tsp lemon juice

½ cup Coconut oil for shallow frying

For the Chutney

2 tbsp tamarind paste

5 dates, pitted

1 cup water

¼ tsp ground cumin

¼ tsp ground coriander

¼ tsp ground ginger

⅛ tsp ground cayenne pepper

¼ tsp salt

To make the tikkis (patties): Boil potatoes whole, in their skins until they are tender and you can pierce them with a fork. Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water because the potatoes will absorb the extra water, making potatoes mushy. After potatoes are cool, peel the skin off with a vegetable peeler and cut into chunks. Place in a medium bowl.

Drain the water from chickpeas and dry the chickpeas using paper towel making sure there is no excess water in chickpeas. Add the chickpeas to the bowl with the potatoes and mash with a fork, leaving the mixture somewhat chunky. Add in remaining ingredients, mix together and adjust salt and pepper to your taste. (Alternatively, you can pulse in a food processor being careful not to blend too much.)

Heat the oil in pan over medium-high heat. Using your hands, shape patties (tikkis) and when the oil is hot (not smoking!) place 3 to 4 in tikkis in the pan. Fry for 3 to 4 minutes until browned on the bottom, then gently flip onto the other side and fry for another 3 to 4 minutes. If the pan gets dry, add more oil and heat first before adding more tikkis. You may have to adjust the heat while cooking as needed.

To make the chutney: Simmer all the ingredients in water for about 10 minutes. Let cool, then place in a blender or food processor and blend until smooth. Taste and adjust seasonings.

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Chola Tikki (Chickpea Patties)