Crispy Potato Quinoa Patties + Tangy Chickpea Curry is a Match Made in Heaven! | TIKKI CHOLE Recipe
Recipe Overview
Overview
Tiki Cholay is a delightful fusion of textures and flavors, making it a standout dish in Indian street food. The crispy potato quinoa patties are not only satisfying but also provide a nutritious twist with the addition of quinoa. This recipe is perfect for gatherings, especially during festive occasions like Diwali, where sharing delicious food is a cherished tradition.
The preparation begins with boiling potatoes and quinoa together, ensuring they cook evenly. Once mashed and mixed with spices, the patties are shaped and pan-fried to achieve a golden-brown crust. The chickpea curry, rich in spices and flavors, complements the patties beautifully, creating a harmonious balance.
What makes Tiki Cholay truly special is the variety of toppings you can add. Fresh onions, tomatoes, and a squeeze of lime juice elevate the dish, while chutneys provide a burst of flavor. This recipe is not just about cooking; it’s about creating an experience that brings people together around the table.
Whether you’re serving it as an appetizer or a main dish, Tiki Cholay is sure to impress your guests. It’s a perfect example of how traditional recipes can be adapted to suit modern tastes while retaining their authentic charm.
Recipe Details
Steps & Tips
Peel and cube potatoes, add to a saucepan with water and uncooked quinoa, then cook over medium heat until fork tender.
Tip: Cut potatoes into less than an inch size cubes for similar cooking time with quinoa.
Drain potatoes and quinoa, then transfer to a bowl and mash well.
Add cilantro, chopped onion, green chili, minced ginger, spices, and crumbled stale bread to the mashed mixture.
Tip: Use slightly stale bread for better texture in patties.
Mix all ingredients well without over-mashing.
Tip: Avoid over-mashing the mixture to prevent gummy potatoes.
Shape the mixture into sturdy patties.
Heat oil in a skillet over medium-high heat, add patties, and cook for 2-3 minutes on each side until golden brown.
Heat oil in a skillet over medium-high heat, add cumin seeds, and cook until fragrant.
Tip: Cook cumin seeds until fragrant and change color for best flavor.
Add black cardamom, cloves, bay leaves, and mix for a few seconds.
Add chopped onion, green chili, and a pinch of salt, then cook until golden.
Reduce heat, add ground spices and water, mix, and cook for 15 seconds.
Tip: Add water to ground spices to prevent burning.
Add ginger garlic paste, mix, and cook for half a minute.
Add water, chickpeas, and salt, then mix.
Cover and cook for 10-15 minutes, stirring once.
Taste and adjust flavor and salt, then add minced ginger and non-dairy yogurt.
Tip: Adjust the consistency of the curry by adding more water for a saucier dish.
Adjust consistency of curry as desired and bring to a boil.
Serve chickpea curry in a bowl, top with crispy potato patties and crunchy veggies.
Tip: Top the chickpea curry with crunchy veggies for added texture.
Tip: You can bake the potato patties or cook them in a waffle iron for a different texture.
Tip: Reheat pre-made patties in the oven or pan fry to maintain crunch.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Tiki Cholay is a popular street food from North India, often enjoyed as a snack.
- •The dish combines crispy potato patties with a flavorful chickpea curry, topped with fresh vegetables.
- •Using quinoa in the potato patties adds extra protein and texture.
- •Chutneys like tamarind or cilantro mint enhance the flavors of the dish.
