Chola Aloo Tikki Recipe Video


Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4


 Boiled chickpeas1 Cup (16 tbs)
 Potatoes3 Medium
 Ginger1 Tablespoon, shredded
 Cilantro1 Tablespoon, chopped
 Green chili2 , chopped (Adjust To Taste)
 Black pepper1⁄2 Teaspoon
 Salt1 Teaspoon
 Juice of lemon1 Teaspoon
 Oil2 Cup (32 tbs) (For Frying)
 Plain yogurt1⁄4 Cup (4 tbs), stirred until smooth
 Cilantro chutney2 Tablespoon (Hari Chutney)
 Tamarind chutney2 Tablespoon

Nutrition Facts

Serving size

Calories 1155 Calories from Fat 1023

% Daily Value*

Total Fat 116 g178%

Saturated Fat 15.2 g76.2%

Trans Fat 0 g

Cholesterol 1.9 mg

Sodium 570.3 mg23.8%

Total Carbohydrates 31 g10.4%

Dietary Fiber 4.9 g19.6%

Sugars 4.3 g

Protein 4 g8.3%

Vitamin A 6.6% Vitamin C 66.1%

Calcium 4% Iron 7.5%

*Based on a 2000 Calorie diet


1.Boil potatoes until they are tender; once cooked, drain the water and let it cool. Do not cool the potatoes under running water because the potatoes will absorb the extra water and become mushy.
2.After potatoes are cool, peel the skin off and mash the potatoes.
3.Drain the water out of the chickpeas and dry the chickpeas using paper towel making sure there is no excess water.
4.Mash the chickpeas coarsely; do not make smooth.

5.In a large bowl, mix all the ingredients together; adjust salt and pepper to your taste.
6.With oiled hands, divide the mixture into 8 to 10 equal portions.
7.Make them into the shape of patties keeping them about a half inch thick.
8.In a flat bottom saucepan, heat the oil to medium high temperature (oil should cover the surface of the pan generously). To check the oil, place a little piece of tikki in the oil, this should make the oil sizzle.
9.Place the tikkis in the pan and shallow fry the on both sides until s golden brown on each side. If the Tikki is very dry use more oil as needed without making them too greasy.
10.Adjust the heat while cooking, as needed.

11.Drizzle some yogurt, tamarind chutney, cilantro chutney or ketchup over the tikki or serve them on the side.
12.Serve immediately.

Tikki can be made before and refrigerated for two or three days. Just before serving, heat the Tikki in the oven at 350°F for about 15 minutes or until they are hot.
Baking in oven: heat the oven to 350°F degrees, brush oil generously on both sides of the Tikki and bake them on a greased cookie sheet. Let them bake for about 20 minutes then turn and cook for another 10 minutes until they are golden brown.

Editors Review

Chef Manjula has a Chola Aloo Tikki recipe that is as good as regular aloo tikki but with a little extra protein. She is adding chick peas for a little twist keeping the delicious taste intact. They can be enjoyed by itself as appetizer or finger foods or can be a tasty addition to chole or curried chickpeas. The chef is giving many ideas to enjoy Chola Aloo Tikki along with a detailed demo.