Spicy Chana Masala with Crispy Aloo Tikki
Spicy Chana Masala
Ingredients
- • 1 cup chickpeas, soaked and boiled
- • 1 large onion, finely chopped
- • 2 tomatoes, pureed
- • 1 tbsp ginger-garlic paste
- • 1 tsp cumin seeds
- • 1/2 tsp turmeric powder
- • 1 tsp coriander powder
- • 1/2 tsp red chili powder
- • 1/4 tsp garam masala
- • 1/2 tsp amchur powder (dry mango powder)
- • 2 tbsp oil
- • Salt to taste
- • Fresh coriander for garnish
Cooking Steps
Heat oil in a pressure cooker. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and sauté for a minute.
Add tomato puree and cook until oil separates.
Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
Add boiled chickpeas and water to achieve desired consistency.
Close the pressure cooker and cook for 2 whistles.
Let the pressure release naturally. Open the cooker.
Add garam masala and amchur powder. Mix well.
Garnish with fresh coriander and serve hot.
Crispy Aloo Tikki
Ingredients
- • 2 medium potatoes, boiled and mashed
- • 1/4 cup breadcrumbs
- • 2 tbsp chopped coriander
- • 1/2 tsp cumin powder
- • 1/4 tsp red chili powder
- • Salt to taste
- • Oil for shallow frying
Cooking Steps
In a bowl, combine mashed potatoes, breadcrumbs, coriander, cumin powder, red chili powder, and salt.
Mix well and form small, flattened patties (tikkis).
Heat oil in a pan over medium heat.
Shallow fry the tikkis until golden brown and crispy on both sides.
Drain on paper towels and serve hot.