Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Indian Chole Aloo Tikki Recipe
Indian chole aloo tikki creates delicious vegan preparation where seasoned vegetables and chickpeas are served over small potato cakes for authentic street food experience. This plant-based dish showcases how traditional Indian street food can provide complete nutrition and satisfaction without any animal products. The delicious vegan nature proves that authentic Indian cuisine naturally accommodates plant-based diets through traditional ingredients and techniques. This combination of chickpeas, vegetables, and potato cakes provides varied textures and substantial protein for filling meals. The street food authenticity makes this dish perfect for those seeking genuine Indian flavors in convenient, satisfying formats.
This is a delicious vegan Indian recipe where vegetables and chickpeas are served over small potato cakes. It works well as a starter for four, or as a vegetarian and vegan main for two. Place the potato cakes on a plate, serve the chickpeas on top, and don’t forget the sauces! Recipes for Indian sauces – coriander sauce and tamarind sauce – are on this site. Finally, sprinkle with some fresh coriander leaves and a few thin slices of fresh onion.
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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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
Directions
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.
Nutrition Facts (per serving)
| 314 | Calories |
| 14g | Fat |
| 44g | Carbs |
| 7g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 314 | |
| % Daily Value * | |
| Total Fat 14g | 17% |
| Saturated Fat 2g | 11% |
| Sodium 274mg | 12% |
| Total Carbohydrate 44g | 16% |
| Dietary Fiber 8g | 27% |
| Total Sugars 3g | |
| Protein 7g | 14% |
| Vitamin C 32mg | 35% |
| Calcium 70mg | 5% |
| Iron 4mg | 19% |
| Potassium 782mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
