Indian Chole Aloo Tikki Recipe

Chickpeas: Soaked overnight, these are the base for the chole curry.

Onion: Finely chopped, adds sweetness and depth to the curry.

Tomatoes: Pureed, they form the sauce for the chole.

Ginger garlic paste: Adds a pungent, aromatic flavor.

Chole masala: A spice blend specifically for chickpea curry.

Cumin seeds: Adds a warm, earthy flavor.

Turmeric powder: Provides color and a subtle earthy taste.

Red chili powder: Adds heat and color.

Salt: Enhances all the flavors.

Oil: Used for cooking the chole and frying the tikkis.

Potatoes: Boiled and mashed, they form the base for the tikkis.

Green chili: Finely chopped, adds heat to the tikkis.

Garam masala: A blend of ground spices, adds warmth and complexity.

When preparing the chickpeas, ensure they are soaked overnight to achieve the right tenderness. This not only reduces cooking time but also enhances their texture, making them perfect for the chole. Additionally, when frying the aloo tikki, make sure the oil is hot enough before adding the patties. This helps in achieving a crispy exterior while keeping the inside soft and flavorful.

• soaked overnight chickpeas - Substitute with canned chickpeas: If you don't have time to soak chickpeas overnight, 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 place of onions for a slightly different taste.

• pureed tomatoes - Substitute with tomato paste and water: Mix tomato paste with water to achieve a similar consistency and flavor as pureed tomatoes.

• ginger garlic paste - Substitute with freshly grated ginger and minced garlic: Freshly grated ginger and minced garlic can be used in equal parts to replace the paste.

• chole masala - Substitute with garam masala and ground coriander: If you don't have chole masala, a mix of garam masala and ground coriander can provide a similar flavor profile.

• cumin seeds - Substitute with ground cumin: Ground cumin can be used in place of cumin seeds, though the flavor will be slightly more intense.

• turmeric powder - Substitute with saffron or annatto: Saffron or annatto can provide a similar color and a unique flavor, though they are not exact matches.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper can be used as a substitute, but use less as it is spicier.

• salt - Substitute with soy sauce: Soy sauce can add saltiness and umami flavor, but use it sparingly to avoid overpowering the dish.

• oil - Substitute with ghee: Ghee can be used for a richer flavor, especially in Indian cooking.

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

• finely chopped green chili - Substitute with jalapeño: Jalapeños can be used in place of green chilies, though they may be slightly less spicy.

• garam masala - Substitute with allspice and ground cloves: A mix of allspice and ground cloves can mimic the warm, complex flavors of garam masala.

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

• Allow the chole and aloo tikki to cool completely before storing. This prevents condensation and keeps them from becoming soggy.

• For the chole, transfer it to an airtight container. Ensure the container is clean and dry to maintain the freshness of the chickpeas curry.

• Store the chole in the refrigerator for up to 3-4 days. If you plan to keep it longer, consider freezing.

• To freeze the chole, portion it into freezer-safe containers or heavy-duty freezer bags. Label with the date and contents for easy identification.

• For the aloo tikki, place the patties on a baking sheet lined with parchment paper. Ensure they are not touching each other to prevent sticking.

• Freeze the aloo tikki on the baking sheet for 1-2 hours or until they are firm. This step is called flash freezing and helps maintain their shape.

• Once the aloo tikki are firm, transfer them to a freezer-safe container or a resealable freezer bag. Separate layers with parchment paper to prevent sticking.

• Label the container or bag with the date and contents. The aloo tikki can be frozen for up to 1 month.

• When ready to use, thaw the chole in the refrigerator overnight. Reheat in a pot over medium heat, stirring occasionally until warmed through.

• For the aloo tikki, thaw them in the refrigerator for a few hours or overnight. Reheat by frying in a pan with a little oil until they are crispy and heated through.

• Alternatively, you can reheat the aloo tikki in the oven. Preheat the oven to 350°F (175°C) and bake for 10-15 minutes or until they are hot and crispy.

• Serve the reheated chole and aloo tikki together as a delicious and convenient meal.

• Stovetop Method:

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

• Oven Method:

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

• Microwave Method:

  1. Place the chole in a microwave-safe bowl, cover with a microwave-safe lid or plate.
  2. Heat on high for 2-3 minutes, stirring halfway through, until thoroughly heated.
  3. For the aloo tikki, place them on a microwave-safe plate.
  4. Heat on high for 1-2 minutes, flipping halfway through. Note that this method may not retain the crispiness of the tikki.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly brush or spray the aloo tikki with oil.
  3. Place the tikki in the air fryer basket in a single layer.
  4. Air fry for 5-7 minutes, flipping halfway through, until they are hot and crispy.
  5. For the chole, transfer it to an air fryer-safe dish, cover with foil, and heat for about 10 minutes, stirring halfway through.

• Steaming Method:

  1. Set up a steamer with water and bring it to a boil.
  2. Place the aloo tikki on a steaming tray or plate.
  3. Steam for 5-7 minutes until heated through. This method will not retain crispiness but will keep the tikki moist.
  4. For the chole, place it in a heatproof bowl and steam for 10-15 minutes, stirring occasionally.

• Pot: Used to cook the soaked chickpeas until they are tender.

• Pan: Used to heat oil and cook the spices and chickpeas.

• Spatula: Essential for stirring the ingredients while cooking.

• Knife: Needed for finely chopping the onion and green chili.

• Cutting board: Provides a surface to chop the onion and green chili.

• Mixing bowl: Used to mix the mashed potatoes, green chili, garam masala, and salt.

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

• Measuring spoons: Ensures accurate measurement of spices like chole masala, cumin seeds, turmeric powder, red chili powder, and garam masala.

• Serving spoon: Used to serve the chole and aloo tikki.

• Plate: Used to shape the potato mixture into patties.

• Frying pan: Used to fry the aloo tikki until golden brown.

• Tongs: Helps in flipping the aloo tikki while frying.

• Strainer: Used to drain the water from the cooked chickpeas.

• Blender: Used to puree the tomatoes.

• Bowl: Used to serve the final dish.

Use canned chickpeas: Save time by using canned chickpeas instead of soaking and cooking dried ones.

Pre-made ginger garlic paste: Opt for pre-made ginger garlic paste to cut down on prep time.

Batch cook: Prepare a large batch of chole and aloo tikki and freeze portions for future meals.

Food processor: Use a food processor to quickly chop onions and puree tomatoes.

Non-stick pan: Fry aloo tikki in a non-stick pan to reduce the amount of oil needed and make cleanup easier.