Indian chole aloo tikki

    40 min

    This is a delicious Indian recipe, vegetarian 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.

    16 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 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

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    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. Grind the peppercorns and the 2 whole cloves with a mortar and pestle.
    4. 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.
    5. 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.
    6. 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.


    Indian chole aloo tikki
    Indian chole aloo tikki

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    Average global rating:

    Reviews in English (13)


    Used twice as much ginger and substituted fresh turmeric for ground.  -  15 Oct 2015


    A tasty and filling meal - will make this again  -  16 Jun 2013


    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 US | Canada)