I love re-creating something I’ve eaten outside of my own kitchen. Maybe it’s my Mom’s Cabbage Rolls or most recently the Silk Handkerchief pasta I had in Orlando, but I enjoying challenging myself.
This is an attempt at a dish our local vegetarian Indian restaurant calls Tikki Channa Chaat. It is described as “Delhi style friend patties served on a bed of curried chickpeas, topped with onions, cilantro and chutneys” and it is heavenly.
Every time Michael and I eat there, we order this appetizer. I love it so much. Without fail, I always leave the restaurant and by the time I’m in the car, I decide they should make it bigger, with more potato patties and consider it a main dish. I get to make these kind of decisions, you see.
Except I don’t, so I made it myself.
Is it the most authentic thing? Doubtful and laughable. But it does hit the spot on days when I can’t make the drive out to get it.
For the Chole (Curried Chickpeas):
- 2 15 oz. cans of chickpeas (garbanzo beans), drained and rinsed
- 2 Tablespoons vegetable oil
- 1 cup diced onion
- 1 jalapeno, diced
- 1 fresh bay leaf
- 1/2 cinnamon stick
- 1 cardamom pod
- 1/2 teaspoon cumin seeds
- 1 teaspoon coriander
- 1/2 teaspoon garam masala
- 1 teaspoon ginger garlic paste
- 1 cup tomato puree
- 1 medium tomato, diced
- 2 Tablespoons chopped cilantro
In a pot, cover the chickpeas with water. Bring to a boil over high heat. Once boiling, reduce the heat and simmer for 10 minutes.
While the beans are simmering, heat a large pan over medium-high heat. Add in the oil – the whole spices and toast until fragrant. Toss in the onion and jalapeno, stir to combine. Cook until beginning to soften and add the dry spices and garlic-ginger paste. Cook for 3 minutes.
Stir in the tomato puree and diced tomato. Drain the chickpeas from the water, add them to the tomato gravy and simmer for 10 minutes.
For a thicker sauce, smash a few of the chickpeas with the back of a spoon. Remove from heat and stir in cilantro.
For the Pattice (Potato Patties):
- 3 large russet potatoes, peeled and boiled
- 1/4 teaspoon ground ginger
- 1/4 teaspoon coriander
- 1/8 teaspoon cumin
- 1/4 cup chopped cilantro
- salt and pepper to taste
- 2 Tablespoons cornstarch
In a large bowl, put your boiled potatoes through a ricer for a smooth consistency. If you don’t have one, give them a thorough mashing. Stir in the remaining ingredients except the cornstarch, kneading the mixture together until combined. Taste for seasoning – when it’s to your liking, thoroughly mix in the cornstarch.
Get a plate for holding your patties. Using your hands, form the potato mixture into the size patties of your choice. I make a golf ball sized round and then smush them flat. Whatever floats your boat.
When you’re ready to pan fry the pattice, heat a skillet with your oil over medium high heat. When the oil is hot, gently add the potato patties. Cook for 2-3 minutes on each side, or until golden brown.
To Serve You’ll Also Need:
- Chopped cilantro
- Diced Onion
- Diced Tomato
- Plain Yogurt
- Chow Mein Noodles (Note: Traditionally the little crunchies are something called ‘Sev’ but I did not have access to an Indian market, and these seemed to do the trick.)
