Chole Aloo Tikki

Ingredients 

• 1 cup chickpeas (kabuli chana), boiled
• 3 medium potatoes, boiled, peeled and grated
• 2 green chillies, roughly chopped
• 1 inch ginger chopped
• 1 tablespoon lemon juice
• Salt to taste
• 2 tablespoons fresh coriander leaves, chopped
• ½ teaspoon black pepper powder
• 4 tablespoons cornflour
• Oil for greasing + for deep frying
• Green chutney to serve
• Tomato ketchup to serve

Method

1. Put boiled chickpeas in a food processor jar, add green chillies and ginger, and grind to a coarse paste. Transfer into a bowl.
2. Add potatoes, lemon juice, salt, coriander leaves, black pepper powder, cornflour, and mix well.
3. Heat sufficient oil in a kadai.
4. Grease your palms with a little oil, divide the mixture into equal portions and shape each portion into a tikki.
5. Slide the tikkis into hot oil and deep-fry the tikkis till golden brown and crisp. Drain on absorbent paper.
6. Arrange the tikkis on a serving platter and serve hot with green chutney and tomato ketchup.