Chickpea potato patties (aloo chana patties or tikki) is the perfect snack recipe if you want to make a slight deviation from the usual and want to prepare an evening snack for tea for guests. I actually made these to take to a friend’s place for a potluck. The best about chickpea potato patties is that you can also squish them between burger buns, add some condiments and vegetable slices to call it a vegetable burger. I tried two methods to make the patties – pan frying and baking. The pan-fried chickpea potato patties turned out great (of course) and the baked version was a bit on the dry side (which chickpea patties tend to be) so probably better to make them that way if you plan to use them as burger patties or just don’t like fried snacks. Pin Coming to the flavours you can add to the patties – I stayed on the regular chilli, coriander, salt, garam masala trail but added a dash of freshly cracked black pepper for an added kick. Chopped coriander leaves add a nice twist too and I’d highly recommend this as well if you have some lying around. Beyond that, sky is the limit, you can add pretty much whatever else your mind fancies. Garlic powder, cayenne chilli, dried herbs like oregano or basil, the base of potato and chickpeas really lends itself well for experimentation so take it away! Pin Other patty and tikki type snack recipes you are sure to love: Raw banana kofta Palak aloo tikki Quick potato patties Mushroom tikki Step by Step Chickpea Potato Patties Recipe Boil potatoes, peel, and mash before measuring out 2 cups Pin If using canned chickpeas, drain and rinse before adding 1 cup to the mashed potato in a large bowl. If using dried chickpeas, soak overnight and pressure cook for 20 minutes before using Pin Using a potato masher, mash the potato and chickpeas together Pin until you get a smooth mixture Pin To this, add 1/4 cup minced onions (this is optional), 1/2 tsp red chilli powder, 1 tsp garam masala, 1/4 tsp powdered cumin powder, 1 tsp ginger garlic paste, 1/2 tsp freshly cracked black pepper, 1/4 cup chopped fresh coriander leaves and salt to taste Pin Mix well until the ingredients are well incorporated. Taste a small bit to see if the spice levels and salt are as you prefer Pin If you have store-bought breadcrumbs, measure out 1/2 cup and add at this time. If not, toast a slice of bread until nicely browned (I used homemade bread which is why my slice looks uneven) Pin powder coarsely in a mixer or blender Pin and add 1/2 cup breadcrumbs to the above chickpea potato patty mixture Pin Mix again well until you get the patty mixture. If it’s too moist and sticky and you can’t shape the patties easily, add more breadcrumbs or a tablespoon of rice flour (or even besan or chickpea flour) before continuing Pin Shape into desired sized patty (larger sizes if you want to use for burgers) and set aside For baking the patties: Place on a greased or lined baking tray and bake at 180C for 15 minutes or until the patties turn golden brown. Spray or add some oil on top to get a better texture Pin For frying the patties: Heat oil in a pan and when smoking hot, add the patties without overlapping Pin Fry until golden brown Pin Drain and set aside on plates lined with kitchen towels. Serve with ketchup or green chutney. Best served warm but also tastes just fine when it cools down to room temperature, making this the perfect snack to serve at parties or for guests. For chickpea potato patties recipe in Hindi, Tamil, Telugu, Kannada, Urdu, Marathi, etc please use the Google translate button in the sidebar. If you make these patties at home, do share a picture with #ediblegarden on Twitter or Instagram, I’d love to see it!
