CHICKPEA TIKKI /Channa Patties
This is one of the recipes from our ‘No Waste Kitchen’, this is something I learnt from my mom and grand mother- no food was ever wasted or thrown away, left overs were re-purposed to make tasty new avatar’s. Left over dal/ paneer/ potato veggies was often turned into dal parantha (unleavened bread with lentil) or poori (fried dal bread) the next morning. Left over kidney beans, chips turned into yummy kebabs/ tikki’s. Left over rice often became fried rice or pulao or biryani. So I had a bowl of boiled chickpea which I had saved to use to make salad the following day when I had made channa masala curry. The next day, the salad idea just didn’t tickle my taste buds so to perk them up, I made these drool worthy tikki’s.
Prep Time: 10 Mins
Cooking Time: 15 mins
Recipe Level: Medium
Spice Level: Medium-High
Serves: 2 People
Shelf Life: Can be refrigerated for 2-3 days
Serving Suggestion: With green salad, spiced onions and green chutney
A food processor, saucepan, plate, bowl, wooden spoon and griddle/ electric grill.
1 cup chickpeas; cooked in salted boiling water till soft
2 medium garlic cloves; grated
½ inch ginger; grated
2 medium red onion; finely chopped
1 tsp chaat masala
1 tsp coriander powder
1 tsp garam masala
1 tsp anardana
2 tbsp oats flour
A handful of mint and coriander leaves; chopped
Salt, to season
- Soak the chickpeas overnight; cook in salted boiling water along with whole spices like dry gooseberry, black cardamom, bay leaf, cloves and whole black pepper, till soft and mushy. Drain and keep aside.
- Add 2 tbsp oil in a pan, add cumin seeds and allow to crackle. Then add the chopped onions, garlic paste and ginger paste. Sauté till the onions are softened and light brown.
- Next add the cooked chickpeas, coriander powder, garam masala, anardana and chaat masala Season with salt and cook on low heat for about a minute. Add the oats flour and sauce again.
- Remove from heat and let it cool. Allow to cool well before grinding.
- Once cooled, grind the chickpea mixture without water (it may require 2-3 tsp of water if its too dry). Then add chopped onion and herbs and knead together.
- Moist your hands slightly using water and shape the chickpea mixture into round tikkis.
- Heat oil in a nonstick pan, place the tikkis on the pan and cook well on one side before flipping over. Gently flip over as the tikkis have a crumbly, soft texture or it will break.
- They make for yummy vegetarian patties in your burger along or with green chutney and soonth in your vada pav instead of aloo bonda.