Saturday, February 28, 2009
1 cup of boiled chickpeas (kable chana)
3 medium potatoes
1 tablespoon shredded ginger
1 tablespoon chopped cilantro (hara dhania)
2 chopped green chili seeded, adjust to taste
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon lemon juice
Oil to shallow fry
1/4 cup plain yogurt, stirred until smooth
2 tablespoons hari chutney (cilantro chutney)
2 tablespoons tamarind chutney
Boil potatoes until they are tender.
Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water because the potatoes will absorb the extra water, making potatoes mushy.
After potatoes are cool, peel the skin off and mash the potatoes.
Drain the water out of the chickpeas and dry the chickpeas using paper towel making sure there is no access water in chickpeas.
Mash the chickpeas coarsely; do not make smooth.
Mix all the ingredients together; adjust salt and pepper to your taste.
With oiled hands, divide the mixture into 8 to 10 equal portions.
Make them into the shape of patties keeping them about a half inch thick.
Heat the oil in a flat bottom saucepan on medium high heat (oil should cover the surface of the pan generously). To check the oil, place a little piece of tikki in the oil, this should make the oil sizzle.
Place the tikkis in the pan and shallow fry the Tikkis on both sides until both sides are golden brown. If the Tikki is very dry use more oil as needed without making them too greasy.
You may have to adjust the heat while cooking as needed.
Serve Tikki hot. Drizzle some yogurt, tamarind chutney and hari chutney over the Tikki, or use any combination you prefer. See the recipes for chutney on this site.
Tikki can also be served with tomato ketchup.
Tikki can be made before needed and refrigerated for two or three days. Just before serving, heat the Tikki in the oven at 350 degrees for about 15 minutes or until they are hot.
Baking in oven: heat the oven to 350 degrees, brush oil generously on both sides of the Tikki and bake them on a greased cookie sheet. Let them bake for about 20 minutes then turn and cook for another 10 minutes until the Tikki are golden brown.