Almond Tikki With Chhole Recipe

Cooking Directions

• STEP 1.Boil the potatoes until they are soft and mash them well.
• STEP 2.In a mixing bowl, combine the mashed potatoes, finely chopped almonds, ginger-garlic paste, red chili powder, garam masala, and salt. Mix well.
• STEP 3.Divide the mixture into small portions and shape them into round patties.
• STEP 4.Heat oil in a pan and shallow fry the patties until they are golden and crispy on both sides.
• STEP 5.For the chhole, heat oil in a separate pan and add cumin seeds, chopped onions, and ginger-garlic paste. Saute until the onions are golden brown.
• STEP 6.Add the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook for a few minutes.
• STEP 7.Add the boiled chickpeas and water. Simmer for 10-15 minutes until the chhole is well-cooked and the flavors are well-blended.
• STEP 8.Serve the almond tikki with hot chhole, garnished with chopped onions, coriander leaves, and a squeeze of lemon juice.

Cooking Tips

• Make sure to boil the potatoes until they are soft and easy to mash.
• You can add finely chopped green chilies for an extra kick of spice.
• For a healthier version, you can bake the tikki instead of shallow frying them.
• Garnish the dish with a dollop of yogurt or tamarind chutney for added flavor.

Storage and Serving

• Leftover tikki can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the tikki in a preheated oven or on a stovetop pan for a few minutes before serving.
• Serve the almond tikki with chhole as a snack or as a main course with rice or naan bread.