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We hope you got benefit from reading it, now let’s go back to aloo tikki chole recipe. To make aloo tikki chole you only need 23 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to make Aloo tikki chole:
- You need 2 potatoes
- Prepare To taste salt and black pepper Powder
- You need 3 1/2 tablespoon vegetable oil
- Get 1 tablespoon cornstarch
- Use 1 teaspoon ginger
- Provide 1 teaspoon cumin seeds
- You need 1 teaspoon cayenne pepper
- Take 1 tablespoon chopped fresh cilantro
- Take 1/2 teaspoon black peppercorns
- Get 2 cloves
- Use 2 small dried chilli peppers
- Prepare 1 teaspoon cumin seeds
- Provide 2 bay leaves
- Take 1 onion chopped
- Prepare 2 garlic cloves grated
- Provide 1 invh ginger grated
- Take 2 teaspoon curry powder
- You need 1 teaspoon turmeric powder
- Take 1 teaspoon tomato paste
- You need 1 teaspoon water
- Take 1 tomato chopped
- Take 1/2 cup garbanzo beans drained
- Prepare 1 tablespoon cilantro leaves
Steps to make Aloo tikki chole:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and peel.
- Place cooked potatoes into a bowl and add cornstarch, ginger, cumin, cayenne, cilantro, salt, and pepper. Mash together with a fork. Oil your hands with a little vegetable oil and divide the potato mixture into 4 equal portions. Pat each portion into a potato patty about 1/3-inch thick
- Heat 1 tablespoon vegetable oil in a skillet over medium heat. Fry potato cakes until golden, about 3 minutes on each side. Remove from heat and keep warm.
- Grind peppercorns and cloves with a mortar and pestle.
- Heat the remaining 2 tablespoons vegetable oil in a skillet over medium-high heat. Stir in red chile peppers, cumin, bay leaves. Add onion, ginger, and garlic. Cook and stir until onion is golden, about 5 minutes. Add pepper-clove mixture, curry powder, and turmeric.
- Mix tomato paste with water. Stir diluted tomato paste and tomato into the skillet. Cook over medium heat until the tomato has softened, about 5 minutes. Stir in chickpeas and simmer over low heat for 10 minutes.
- Spoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.
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