Veggies and chickpeas are served on tiny potato cakes in this delectable vegan Indian meal. It works nicely as a major dish for two vegetarians and vegans or as an appetizer for four people. Serve the chickpeas on top of the potato cakes and don’t forget the sauces! This website contains recipes for two Indian sauces: coriander sauce and tamarind sauce. Add a few thin slices of fresh onion and some fresh coriander leaves as a finishing touch.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 potatoes
- salt and freshly ground black pepper to taste
- 3 ½ tablespoons vegetable oil, divided
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 tablespoon chopped fresh cilantro
- ½ teaspoon black peppercorns
- 2 whole cloves
- 2 small dried chile peppers (Optional)
- 1 teaspoon cumin seeds
- 2 bay leaves
- 1 onion, chopped
- 2 cloves garlic, grated
- 1 (1/2 inch) piece fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon tomato paste
- 1 teaspoon water
- 1 tomato, chopped
- 1 (15 ounce) can garbanzo beans, drained
- 1 tablespoon cilantro leaves
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and peel.
- Place cooked potatoes into a bowl and add cornstarch, ginger, cumin, cayenne, cilantro, salt, and pepper. Mash together with a fork. Oil your hands with a little vegetable oil and divide the potato mixture into 4 equal portions. Pat each portion into a potato patty about 1/3-inch thick.
- Heat 1 tablespoon vegetable oil in a skillet over medium heat. Fry potato cakes until golden, about 3 minutes on each side. Remove from heat and keep warm.
- Grind peppercorns and cloves with a mortar and pestle.
- Heat the remaining 2 tablespoons vegetable oil in a skillet over medium-high heat. Stir in red chile peppers, cumin, bay leaves. Add onion, ginger, and garlic. Cook and stir until onion is golden, about 5 minutes. Add pepper-clove mixture, curry powder, and turmeric.
- Mix tomato paste with water. Stir diluted tomato paste and tomato into the skillet. Cook over medium heat until the tomato has softened, about 5 minutes. Stir in chickpeas and simmer over low heat for 10 minutes.
- Spoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.
Reviews
This is such a flavorful recipe; I didn’t have dried chilis, so I added in fresh ones (thankfully just the one), but that with the curry sauce means this is a SUPER spicy dish, not for the faint hearted (i.e. my poor husband). The potato pancakes are not too spicy, but beware the chickpea concoction on the side. I recommend not adding optional chilis and halving the amount of curry powder if you don’t want something very spicy. If you do – and want that amazingly spicy thing to be super flavorful – you have found your dream dish!
Always looking for heart healthy recipes and this one has the freshness and flavor that sometimes is missing in a potato based dish. This is great as a main with Naan.
Italian cook here, looking to branch out & be healthy
I made this exactly as written (seriously who ever does that? ), and the flavors are excellent. My problem is with the potato cakes. They suck up all the oil and fall apart in a greasy mess. Next time I make this I definitely follow my instincts and add an egg to the potato mixture. You should, too.
Really good. A bit spicy so not really for kids so I may tone it down a bit. But well liked.
Used half sweet potatoes and half regular potatoes and it was amazing !
We made just the potato cakes Andover them! Plan to make the rest next time as well.
this was so delicious! I cut up the potatoes into cubes before boiling, which helped them soften up faster
this was really good, but I made the following changes: only used about 1/3 tsp of cayenne and one dried chili, and it was plenty hot enough for my husband and me – even with this lower heat level it was too hot for my kids. doubled the tomato paste/water mixture and added a small can of tomato sauce. also added about 1/4 cup of water to the chickpea mixture – this gave it more of a gravy. I’m guessing the chickpeas would’ve been pretty dry without these changes
SO good, easy and inexpensive to make. Opted for an egg instead of the cornstarch for extra protein making this dish a wonderful, flavorful dinner.
Wow, this recipe did not disappoint. It was deliciously spicy and satisfying. I added some tang by drizzling the potato cakes with coriander chutney, and garnished with thinly sliced red onion and fresh coriander leaves. Sooo yummy.
Really liked this. It was easy to pull together, had dinner on the table within 40 mins. The potato cake is super spicy but you could reduce the amount of cayenne if you don’t like hot. I also will add another tomato or two next time. And maybe add a side of green veg….
I made these and they were very good. Even better when served with tamarind chutney
It was delicious. I just added a bit more salt. Loved it.
Very good aloo tikki recipe
I just returned to a vegetarian lifestyle, and this was my first attempt at an Indian dish. It was delicious! Next time I will add a little more salt to the potato mixture but that is my only (tiny) tweak to this fantastic recipe.
6y
Kind of hot! Don’t think I will make it again!
Sooo good. My husband “expects” this to be made at least once a week
Watch Naan Bread
Delicious. No changes to this recipe necessary. Very good.