Chole Tikki
Chola Tikki, Chickpeas Crispy Patties
Ingredients
- 1 cup chickpeas boiled garbanzo kable chana
- 3 medium potatoes
- 1 tbsp ginger shredded
- 1 tbsp cilantro chopped
- 2 green chilies chopped, adjust to taste
- 1/2 tsp black pepper
- 1 tsp salt
- 1 tsp lemon juice
- oil to shallow fry
For Serving
- 1/4 cup plain yogurt
- 2 tbsp hari cilantro chutney
- 2 tbsp tamarind chutney
Instructions
- 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.
- 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.
Notes
Savor the Flavor of Chola Tikki
Chola Tikki are crispy and flavorful patties made from mashed chickpeas (chola) and spices. This chola tikki recipe is perfect snacks or indian appetizers, offering a delightful blend of textures and flavors. Whether served alone or with chutneys, these patties are sure to be a hit with your family and friends.
The Essence of Chola Tikki
The essence of chola tikki lies in its crispy exterior and soft, flavorful interior. Chickpeas are mashed and mixed with spices, herbs, and binding agents to form patties, which are then shallow-fried to golden perfection. These Indian chickpea patties are not only delicious but also nutritious, making them a great addition to your indian snack repertoire.
Origin and Popularity
Chola tikki, also known as chole tikki, is a popular Indian street food, especially in North India. These chickpea patties are enjoyed for their savory taste and satisfying crunch. They are often served with chutneys and yogurt, making them a flavorful and refreshing snack. This chickpea tikki is a versatile dish that can be enjoyed in various ways, from a standalone snack to a component of chaat (Indian street food).
Why You’ll Love This Recipe
- Crispy and Flavorful: The perfect combination of a crispy exterior and a soft, flavorful interior.
- Nutritious: Packed with protein and fiber from chickpeas.
- Easy to Make: Simple ingredients and easy preparation.
- Versatile: Can be served as a snack, appetizer, or part of a larger meal.
Other Variations of Recipes
Exploring Manjula’s Kitchen reveals a treasure trove of other delicious vegetable dry recipes that you might enjoy. Here are some related dishes that you might find interesting:
- Kadhi Pakora: A tangy yogurt-based curry with gram flour dumplings, seasoned with spices. Recipe:
- Methi Thepla: Spiced flatbreads made with fenugreek leaves, perfect for breakfast or as a snack. Recipe:
- Stuffed Bell Peppers: Bell peppers stuffed with a spiced potato filling and baked to perfection. Recipe:
- Moong Dal Khichdi: A comforting and nutritious one-pot dish made with rice and yellow lentils. Recipe:
- Lobia Curry: Black-eyed peas cooked with tomatoes and spices, offering a hearty and delicious curry.
Serving Suggestions
Chola tikki can be enjoyed in various ways:
- With Chutneys: Serve with mint chutney, tamarind chutney, or yogurt for a burst of flavor.
- As a Snack: Perfect for tea-time or as an evening snack.
- In Chaat: Use as a base for chaat with toppings like yogurt, chutneys, and sev.
- With Salad: Pair with a fresh salad for a healthy meal.
Tips and Tricks
To perfect your chola tikki recipe, consider these helpful tips:
- Use Cooked Chickpeas: Ensure the chickpeas are well-cooked and mashed for a smooth texture.
- Bind Well: Use enough binding agents like bread crumbs or gram flour to help the patties hold together.
- Fry Evenly: Fry the patties on medium heat to ensure they are cooked through and golden brown.
- Season Well: Adjust the spices to your taste preference for the best flavor.
FAQs
Can I Bake the Tikkis Instead of Frying?
Yes, you can bake the tikkis in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through.
How Long Does Chola Tikki Last?
Store leftover tikkis in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Is Chola Tikki Gluten-Free?
To make it gluten-free, use gluten-free bread crumbs or omit them and use gram flour as a binder.
Can I Add Vegetables to the Mixture?
Yes, you can add finely chopped vegetables like bell peppers, or spinach to the mixture for added nutrition and flavor.
What Can I Serve with Chola Tikki?
Chola tikki pairs well with chutneys, yogurt, salads, and can also be used as a patty in a sandwich or burger.
80 Responses
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Namaste! I have returned to your site after some time. I make a variety of spicy potato patty that I created myself. I have found that for recipes for potato patties, the best way to keep the patty from being too wet is to cook the potatoes in the microwave rather than boil them. Then they are unable to absorb water. It might also help to sprinkle a little besan /chick pea flour on either side before frying. I used to have to add flour to the patty mix but now with microwaving the poatoes it is not necessary.
I love the recipes on your site — they give me good ideas.
I agree, I had trouble making potato patties before because my potatoes were always too watery no matter what I did, but by cooking them in the microwave I was able to make Manjula’s patty recipes with no problem.
To cook them in the microwave, wash them before and immediately wrap them in kitchen paper, put them in the microwave at ~800 W. With my model I cook 3 small-medium potatoes in 8 minutes, it’s very practical, they also taste better than boiled and retain more minerals. The time may vary depending on your oven and quantity of potatoes but once you get it it’s very easy.
Madam,
Potato-chole tikki are so tasty that my family members have enjoyed a lot. Thank u.
Dear Manjula….. I am so pleased to have found your recipes. My husband and I visited India for the first time last year and fell in love with the food. We tried other recipe sites but they were not so good…..The food just did not have that authentic Indian taste…but after trying a variety of your recipes we feel that eveytime we eat it, for a little while we are back in India, a beautiful place, that we both fell in love with…..The people of your homeland are incrediable hospitable…I even had the experiance of 3 Indian woman dressing me in a beautiful pink saree…it was a most profound and wonderful experiance….sincerely maggie
I made a cilantro/mint/lime juice chutney that was delicious.
I added a little besan flour to the second batch so it held together a little better.
My family loves your recipes, I have made Chola Tikki several times. Your recipes are always simple and very tasty. Thank you so much for posting them.
hello aunty,
can u please tell me how many gram it is.
i dont understand how big that cup should be.
thank ya
Hello Manjula Aunty,
In these recipe do we need to soak chola for few hrs and than boil or just boiling them without soaking ahead is fine
Jaya does have a habit of being the slightest bit condescending on the way she comes across on this site at times – I think she means well though. I would have been able to figure this out even if the recipe is not perfectly written.
hello manjulaji h r u
can we use green peas or anything else instead of chick peas
Hi Archana,
Green Peas work great I do that often.
Hello Manjulaji,
Can I use canned chickpeas and make the tikkies 3 days ahead and bake them on the day of party? I will make sure I drain the chickpeas properly.
Thank you.
Thank you so much for the wonderful recipe.I made this for our anniversary and my husband liked it a lot.
Also Manjulaji, are there any foods / recipes which can help in overcoming morning sickness.
Vrisika, have light meals and mainly juices and fruits. Let me know how you feel.
Manjulaji, any recipes for early stages of pregnancy especially when having morning sickness?Thanks
Ginger is good, as is banana. I made smoothies when I was pregnant … 1/2 a pint of milk, 1 banana, 1/4 tsp dry ground ginger, about 1oz porridge oats (or oatmeal). Blitz until smooth. Also eating ginger biscuits helps, because morning sickness is often caused by low blood sugar.
I love these! Actually, I love all your recipes!
hi manjula aunty,
i m really found of your recepies….as i am newly married girl and does not cook good but thanks to your recepies..it really helps me a lot..
Hello Manjulaji,
I tried your tikki recipe, the taste was good, but the tikkis became very mushy while frying, and some broke while shallow frying. Could you tell me what went wrong
Hi Anju,
I think mix was too soft or heat was too low.
The same happened to me when I overcooked the potatoes. Maybe that was your problem too…
Namaste Manjuji
Do you have a receipe for ragra patties? i think it is also a receipe from India. Please do put on ya website if ya do. Thank ya.
ragra patties is another name of tikki
Here it is
INDIAN RECIPES : RAGDA PATTIES RECIPE
Ingredients:
• 2 Cups soaked white peas
• 4 Potatoes (boiled)
• 1/2 Cup rava
• 1 Cup bread crumbs
• 10 Green chillies
• 1 tbsp Coriander
• 1 tbsp Mint
• 1/2 tsp Cumin powder
• 1/2 tsp Pepper power
• 1/2 tsp Turmeric powder
• 1/2 tsp Garam masala
• Oil for frying
• Salt to taste
How to make Ragda Patties:
Cook 1/4 cup white peas in a pressure cooker.
Add coriander, mint and chopped green chillies.
Blend it well to make a paste.
Heat the oil and fry this paste.
Mix cumin powder, turmeric powder and garam masala
Fry it for few more minutes.
Add peas and water.
Boil till it turns thick.
Ragda is ready.
Mash the boiled potatoes.
Mix mashed potatoes, bread crumbs, rava, green chillies, turmeric powder and salt.
Prepare light dough.
Make a flat round patties from the dough.
Bake them at 350f till they turn crisp.
Pour ragda on hot patties.
Serve with green chutney.
http://www.indobase.com/recipes/details/ragda-patties.php
Heena, you need to improve on your recipe writing skills and give more details. What is “ragda” and “white peas”? How much water to add to the peas? etc.
lmfaoo… jaya r u trina ask 4 more info or r u insultin heena?
I agree with DJ. Jaya is being more than a little condescending. You should instead thank Heena for posting a recipe.
Heenaji thanks for the ragda pattice recipe…
Hello Manjula auntie,
I am so glad that I have your website! You are really amazing.
Thank you for the many things you taught me.
Me and my family doesn’t use any garlic or onion ,so it was exactly what we
needed.
Also your recipes are so simple and delicious that anyone could try it.
Be sure that a lot of people like you and appreciate what you do !
Best wishes from Anita from Aruba
hi manjula ji,
can i store tikki for 15 days.
thanks,
payal
15 days is much too long to store them in the fridge. You would need to freeze them during that time (allow them to cool completely after frying, then wrap them well in plastic wrap before freezing).
OMG, I am so glad that I found your website on youtube. I am from Guyana (in south America) where Indian influenced food is huge and I love love loved this recipe. I make it every week on Sunday as a snack… yummy!
hi…………
i tried chola tikki………its really very nice and yummiiiiiii………..ur recipes r really very simple and good……….? dont u show curry recipes for white rice……..and ? not non veg………..r u a vegitarian
Hi Manjula,,just love ur recipes,,im a cook here in melbourne …
I tried your chola tikki. Turned out good. Lemon added more taste. Thanks.
Rupali
Hi,
I tried thie recipe and it came out to be good..My only concern is the tikkis were breaking ..Why so…I had to use breadcrumbs to save it from breaking…
why did my tikkis break while i was cooking them in shallow oil
Firstly, I would like to thank you for giving us such good recipes. Since you show us with video, its easy for us to understand the consistencies of a particular product. Your recipes are AWESOME!!!!!!!!!!!!!!!!!!!!!!!
Im trying all your recipes now…..
Keep posting new recipes aunty….
Hi Manjula Aunty,
I tried your chola tikki. It came out well but it got separated when i shallow fried in oil.
Dont know why it became like that. But then i added little corn flour to the mixture and did the frying.
Hi Manjula
Been away from the uk for 5 years could do with a onion baji receipe if you have one. Or anyone else in that matter.
Steve n Donna
i made this dish but i dont know why when i put it in oil to be fried it spread in the oil at all and it was so soft that there were no more circle???
Hi Manjula Aunty ,
I am currently addicted to ur website.Early in the morning i listen to our videos.
I get the warmth and love of a mother from you.
I love ur recipes and videos.
I have a 3 year old kid. It is a challenge tomake her eat.Can u post some recepies for Kids too?
Love Ya take Care
Deepa
Hi Manjula Aunty! Thank you so much for this recipe. I tried it yesterday, and it was great! My parents loved it! At first, they came out mushy because the potatoes were overboiled. But after my second try, it was perfect.
Thanks so much Aunty! 🙂
DEAR MANJULA JI:
NAMASTE. THIS IS A GREAT YUMMY RECIPE…I WILL DEFINTELY MAKE IT. THANKS
wow!!!! it came out very nice,,,, we all loved it Thanks a lot.
Hello Manjula aunty,
wow really nice recipes. I’m amazed. First time cooking actually made sense haha. Thank you soo much for sharing recipes. I do have one question though, I’m going on a diet for about 3 months–If you could give me some creative salad recipes that be great, so i could actually like to eat the salad daily. Thank you again for sharing those recipes. keep up the good work.
Hi Manjulaji,
I tried the tikkis and they became a little mushy.
The only liquid I added was bottled lemon juice.
Please let me know if I can add bread crumbs to it to make them retain their shape or if they will spoil the taste.
Thanks
Shivangi
Potato mixture was too soft, make sure potatoes are not over boiled and chola before adding with potato pat dry.
Thank you Manjula for this recipe. I plan to serve this over the holidays as an appetizer. I have just recently found your videos on youtube. I plan to join youtube so that I can learn how to cook your delicious vegetarian dishes. And I like the addition of ketchup as a condiment. This was very delicious.
hello manjula aunty,
is it possible for you to put up some more recipes? which we usually do not make it at home.
Great healthy, feel good and tasty dish. Came out well and was very delicious. Thank You for sharing another lovable recipe of yours.
Fabolus Manzula. I tried this resicpie and gave it to my children and they said it is very good. I add a bit of Francium and rubidium and it tastes good. Try it once yourself. Thanks Aunty
thanks a lot jaya.. i’m glad that i saved up some tikkis to be fried once i get the reply from u.. 🙂
Hi Ria,
In my experience it was too much oil in the frying pan that made the tikkis come apart. Just use little drizzles at a time to allow the tikki to get golden and crisp.
Jaya 🙂
hi aunty!
i made the tikkis today.. it tasted very yummy!
but i had one small problem.. wen i started frying the tikkis.. it started to melt and it soaked up all the oil and it broke up.. is it because i mashed the aloo too much?
please reply to my query.. thank u..
Namaste Manjula, Bonjour de France,
Merci pour vos excellente recettes indiennes et végétarienne, je suis ravie d’apprendre avec vous, la cuisine indienne est très raffinée ! Merci
Thank you for your excellents indian vegetarian recipes, i’m so happy to learn with you, the indian foods is rafined, thank you very much. In France , there is too much non-vegetarian recipes, it’s sad… please don’t stop !
Love your all the recipies. Thank you so much….keep uploading:)
hi,aunty,i learned lots of reciepes from your website.its helps me lot.Basically we are swaminaryan so we can’t use onion& Garlic.so thanks to teach me this jain recipes.
Hi Victor, you can add 1/4 cup (more if you like) of finely chopped onions to the mixture.
Not all Indians eat onions or garlic. But onions, more so than garlic, can be added to most veg. dishes. Generally they’re added to the hot oil in the beginning just after the cumin seeds and any other whole spices have had a few seconds to sizzle and pop.
Hope this helps. 🙂
Hello Victor, I use white bread for pakodas.
Enjoyed your video on Indian cooking, The bread you used to make pakodas, what kind of bread? Also you are not using any onions why??
thanks
victor
Hello Sonia, Mixture had too much moisture dry the chick peas with a paper towel before adding to potatoes.
Hello Aunti,
I made aloo tiki and it taste really good but when i was frying them it was breaking pretty badly so is there any thing we can use so that they won’t break.
what did i do wrong potatoes weren’t wet too because i have them boiled in microwave and used canned chick pea…. and i still can’t figure out why were they breaking could plz help me why??
Thankyou
Hi Shehla, Tikkis dont taste good after freezeing potatoes taste too dry.
Hello,
Just wanted to know if the tikks could be frozen?
Thanks million
You are AMAZING!!! Thank you for all this beautiful instruction !
Hi manjula
i just saw ur chola tikki video and started smelling the tikkies hahaha LOL and now im going to make them!!!
Namaste Manjula,
I just tried this recipe and it came out delicious!
Thanks!!
Kiran
I made the Tikki today in te oven. I also made Hari chutney. My blender is not fast enough to make it a paste but it tasted excellent with the Tikkies. Very nice recipies. Thank you.
Dear Manjulaji,
I love all your recipes and am trying them all. But most of your videos arent working. It says that the video is currently unavailable…i wanted to c how u make kachori. its always better to see how its done even though the ingresients and the method is given. Could you pls check the videos aunty ???
yes you can use can use canned garbanzo beans
HELLO THERE MANJULA JI…. YOU HAVE WONDERFUL RECIPES AND I HAVE TRIED MANY OF THEM … WITH THIS RECIPE CAN I SUBSTITUTE BOILED GARBANZO BEANS FOR CANNED ? THANK YOU ..
Hello yes you dont need to add ginger.
can i dont put ginger in this recipe?
Ya i thnk potato were soft…bcos i did strain water frm chola & made sure the mixture is dry .
Thank you fr yr reply ..
if mixture is wet for any reason Tikki will break. May be potatoes were too soft or you did not drain chola.
Hi,
I tried this 1 ..I didnot deep fry made it on a non stick pan but why it breaks??
Give me a solution pls…
thanks.
Yes you can deep fry them just coat them lightly with all purpose batter,
Hi manjula ji..
can we deep fry them??
looking forward to watch more of your new recipes
thanks.
thank you am I watching your recepie everyday and making it.
i was making without any measurement, now i am making with your measurement and the recepie us very tasty
i have learnt a lot from your recepie. now my food is very good.
my son and husband likes it very much.
daily i am making one dish everyday. please add new receipes and i will try everyone of it. i enjoy watching yr videos.
thank you very much.
i am from mumbai, india.
hello manjula ji,
this dish is superb.i prepared and served to my guests they just liked it so much that they themselves asked me serve some more…:)the way u have shown the garnishing method its very nice!
please show some more appetizers….!
thank you…