Chole Aloo Tikki

    50 minutes

    This is a delicious Indian vegetarian recipe, chickpeas over small potato cakes, seasoned with curry and garlic. Works well as a starter for four, or as a vegetarian and vegan main for two.

    3 people made this

    Serves: 4 

    • For the aloo tikki
    • 2 potatoes, cooked and peeled
    • 1 teaspoon cornflour
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cumin
    • 1 teaspoon chilli powder
    • 1 teaspoon finely chopped fresh coriander
    • salt and ground black pepper
    • 1 tablespoon vegetable oil, plus more for oiling your hands
    • For the chole
    • 1/2 teaspoon black peppercorns
    • 2 whole cloves
    • 2 tablespoons vegetable oil
    • 1 teaspoon cumin seeds
    • 2 bay leaves
    • 2 small dried red chillies (optional)
    • 2 garlic cloves, grated
    • 1 teaspoon grated root ginger
    • 1 brown onion, chopped
    • 1 teaspoon ground turmeric
    • 2 teaspoons curry powder
    • 1 tomato, chopped
    • 1 teaspoon tomato puree, mixed with 1 teaspoon water
    • 1 (400g) tin chickpeas, drained
    • a few coriander leaves

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

      Make the aloo tikki

    1. Place the cooked potatoes into a bowl, add the cornflour, ginger, cumin, chilli powder, coriander, salt and pepper. Mash together with a fork. Oil your hands with a little vegetable oil, and divide the potato mixture into 4 equal parts. Pat each portion into a potato cake about 1cm thick.
    2. Heat 1 tablespoon of the vegetable oil in a frying pan over medium heat, and fry the potato cakes until golden, about 3 minutes on each side. Set aside; keep warm.
    3. Make the chole

    4. Grind the peppercorns and the 2 whole cloves with a mortar and pestle.
    5. Heat a frying pan with 2 tablespoons of vegetable oil over medium high heat, and stir in the cumin, bay leaves and red chillies, if using. Stir in the grated garlic, ginger and onion, and cook and stir until the onions are golden, about 5 minutes.
    6. Stir in the turmeric, curry powder and peppercorn-clove mixture. Stir in the tomatoes and tomato puree, and cook over medium heat until the tomatoes soften, about 5 minutes. Stir in the chickpeas and simmer over low heat for 10 minutes.
    7. Serve with the potato cakes, and sprinkle with coriander leaves.

    To serve

    Place the potato cakes on a plate, serve the chickpeas on top, and don't forget the sauces! Recipes for Indian sauces - coriander sauce and tamarind sauce - are on this site. Finally, sprinkle with some fresh coriander leaves and a few thin slices of fresh onion.

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    Reviews in English (15)


    Great flavor profile!!! Loved this vegetarian dish and will use again. I made a quick sauce with sour cream, cilantro and ground cumin. I also serve this dish with some naan, which was a helpful way to eat all the beans.  -  12 Apr 2018  (Review from Allrecipes USA and Canada)


    6y  -  03 May 2019  (Review from Allrecipes USA and Canada)


    Kind of hot! Don’t think I will make it again!  -  19 Apr 2019  (Review from Allrecipes USA and Canada)