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.
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.
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)
My boyfriend agreed his is definitely an authentic Indian recipe. I liked the tikki, but chole tasted just like spiced chickpeas to me, there was hardly any gravy. Also, who eats one tikki as a serving?! We ate two each. Too much time and effort for two servings, in my opinion; I wish I had doubled the recipe. - 30 Jun 2018 (Review from Allrecipes USA and Canada)
The flavors in the chickpea sauce were outstanding! I combined a few steps for ease. The potato cakes definitely need some salt. which I will add next time. Rather than mixing the water and tomato paste separately, I just stirred them right into the chickpea mixture. Also, I this was a pretty dry sauce, and I wanted it to be a little "saucier", so it wouldn't just lie on the tomato patties in a lump. I added 2 t paste instead of 1, and eventually added about 1/2 cup of water, stirring it in gradually to get the consistency right. It was definitely spicy, so I cut back on the cayenne a bit so my son would eat it. It was full of delicious Indian flavors and I will be making this again! A great vegan dinner. - 28 Apr 2018 (Review from Allrecipes USA and Canada)