Meet Your New Best Friends: Chole and Pattice

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.)
In a vat bowl, place the desired amount of pattice. Cover with a hearty portion of chole. Top as desired with onion, tomato, cilantro, chow mein noodles and yogurt.


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2 thoughts on “Meet Your New Best Friends: Chole and Pattice

  1. You could make almost any base and if you ended it with potato patties I would be all over it. I can live without mashed potatoes, french fries and more, but something about potato mixed with herbs or others flavors and cooked as a patty gets me every time!

  2. Those patties sound delicious, truly delicious! Honestly, not a big fan of chick peas. I know they are really good for you (full of antioxidants and protein) so I really should try this complete recipe some time and not just the pattice!

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