Tikki Chole

Cook the potatoes (3) and cooked quinoa (1 cup) if you haven’t already. Add the uncooked [potatoes] and [quinoa] to a saucepan of [water] over medium heat. Bring to a boil then cover and simmer for 15 to 20 minutes, until the [potatoes] are tender. Drain and add to a large bowl. Start 20m timer

Mash the [potatoes] and [quinoa] well. Add the chopped onion (0.5 cup), green chili (1 hot), chopped cilantro (0.5 cup), chopped ginger (1 tbsp), carom seeds (0.5 tsp), cayenne (0.5 tsp), coriander ground (1 tsp), kala namak (0.25 tsp), salt (0.75 tsp), and stale bread (1 slice) (crumbled). Mix well. Add more [breadcrumbs] if needed. Shape into patties and pan fry or bake them. Heat oil (2 tsp) in a skillet over medium heat. When hot, add the [potato patties]. Cook for 3 minutes or longer until golden then flip and cook the other side as well until golden and crisp. Short on time or missing spices for the [chickpea curry]? Make just these delicious [potato patties] and serve with your favorite dip or chutney.

Heat a skillet over medium-high heat. Add the [oil], and once the [oil] is hot, add the cumin seeds (0.5 tsp) and cook them until they're very fragrant and change color significantly, about 0.5 to 1 minute. Then, add in the cardamom (1 black), leaves (2 bay), and cloves (2 whole). Mix in for 15 to 20 seconds, then stir in the chopped onion (0.5 cup) and salt (0.25 tsp) (from the divided amount). Continue to cook until the [onion] is golden, adding splashes of [water] in between to help the onions cook evenly, 6 to 8 minutes. Start 8m timer

Then, stir in the chili powder (2 tsp), coriander ground (1 tbsp), chole masala (1 tsp), fenugreek (0.5 tsp), kala namak (0.25 tsp) (from the divided amount), and water (2 tbsp). Then add the ginger-garlic paste (1 tbsp). Mix in and cook this for about 1 minute, so that the [spices] and the [ginger-garlic paste] can cook and get roasted. Start 1m timer

Add in the non dairy yogurt (2 tbsp), minced ginger (1 tsp), remaining salt (0.25 tsp), water (1 cup), and chickpeas (15 oz) and bring to a boil. Cover with the lid, reduce the heat to medium, and continue to simmer this for about 10 minutes or longer. Start 10m timer

Open the lid and adjust the consistency by adding more [water], if needed. Taste it and adjust the [salt] and flavor, adding more [salt], heat, or tang, if needed. Mash some of the [chickpeas], and switch off the heat. Garnish with [cilantro], [pepper flakes] and [lemon juice].

To serve the [tikki chole], add a good helping of the [chickpea curry] and top it with the [potato patties]. Top the whole mixture with some chopped [onion], [tomato], [cucumber], a squeeze of [lemon juice], [salt], and [pepper black] and serve. You can also drizzle some chutneys, like [tamarind chutney] or [mango chutney] and some [non dairy yogurt], for an authentic Indian street food experience.

Store the [patties] and [chickpea] separately for up to 3 days in the fridge. [Chickpea curry] is freezer friendly.