Palmerston Gardens

Aloo Tikki and Chole!!

Do you remember that time you spent hours on that mix cd for your crush? Or perhaps the time you decided to grow your hair like this because you thought it was cool?

Well let’s face it my kiddies; sometimes it takes time to do rad stuff - like cook delicious dishes. Luckily I hate time consuming projects unless they involve foosball, trinity park hang outs or drinking ciders on rooftops. So we’ve found a way to make this next recipe faster than normal. 

Laura and I went to a Sikh wedding for my childhood friend Raman and his beautiful wife where they served an array of epic food. One of the tasty dishes was this fried potato patty (Aloo Tikki) topped with Chole (a chickpea saucy thing). 

We are going to provide both recipes for you. Although both are good on their own, we strongly suggest making them together for maximum “OMFG These are good.”

Let’s start with my project. The Aloo Tikki. I got an authentic recipe from my friend at work and looked up a few others before I realized a bunch of spices along with some patience and I could probably turn out something edible. 

Ingreeeds:

8 mid-large potatoes (boiled)

1 cup peas - thawed and mashed  

4 tblsp bread crumbs

1.5 tsp each cumin, garam, coriander

1 inch ginger, grated (1 tblsp) 

1 shallot chopped fine

1 tsp salt

*if not eating with chole, 1 tsp chili powder

Once potatoes are done, peel and mix all ingredients together with masher until big pieces are broken up. Then start mashing it with your hands until all lumps are gone. Break into small balls and shape into small discs or patties. Place in frying pan with 2 cm very hot oil and cook until brown, flip and brown then place in oven at 350 degrees for roughly ten minutes. 

Sweet, right? These patties can be eaten as a side, frozen and heated as breakfast snacks for those rushed mornings, or as a full meal with Chole. 

Speaking of which… Laura pretty much created this from her beautiful mind. I’m sure you know I say this alot but, hers turned out WAY better than mine.

2 cans of chickpeas drained and rinsed

1 shallot minced

1 clove garlic minced

2 tbsp chana masala spice

1 tsp garam masala

1/2 tsp cumin

1/2 tsp coriander

salt and pepper to taste

3/4 cup crushed tomatoes

2 tsp baking soda

3/4 cup water

tbsp olive oil

1/2 green chili minced

Saute the onion, garlic, and green chili in the olive oil until the onion is translucent. Add all dry spices, lower heat and saute this paste for 1 minute. Add crushed tomatoes, chickpeas, water, and baking soda. Bring to a boil then reduce heat to low and simmer for 45 mins.

Eat up, friends. This is one of those dishes you can plate for your family to make you look super grown up. Or just whip out a couple hundred of these and feed your guests (because they’re that good). 

DL & LD.  <3

PS - Since I know you want to see pics from the wedding…… here you go. (We’re in the second last shot)