ALOO CHOLE TIKKIES (POTATO PATTIES SERVED WITH CHICK PEAS)
INGREDIENTS FOR CHOLE:
60 gms Chick peas
1 tomato, chopped
1 onion, chopped finely
3 flakes garlic, minced
1" piece ginger, minced
1 green chilli, slit
1 tsp. ground coriander seeds
1 tsp. cumin seeds
1/2 tsp. garam masala
1/2 tsp. chilli powder
1/4 tsp. haldi
1 teaspoon sugar
2 tblspn ghee (clarified butter)
salt to taste
lemon juice

METHOD: Wash the chick peas and soak overnight. Boil them
in salted water. Heat the ghee in a saucepan and fry the
onion till golden brown. Add the garlic, ginger, green
chili, tomato and all the other dry ingredients. cook for
a while. Simmer for some time then add lemon juice.
Season, if necessary. Garnish with a few cilantro leaves.

INGREDIENTS FOR TIKKIES
2 large potatoes, boiled, peeled and mashed
1/4 tsp. ground pepper
1/2 cup frozen baby peas, defrosted & par boiled
1/4 tsp. garam masala
1/2 tsp., dry roasted cumin seeds, crushed.
salt to taste
plain flour ghee or vegetable oil for frying

METHOD: Mash the peas coarsely using a fork. Add the
pepper, garam masala, crushed cumin and salt. Mash
briefly. divide into equal portions Divide the potato
mixture into equal portions. Flatten each portion on the
palm of your hand. Place a portion of pea mixture in the
center of potato patty and fold the edges together so that
the peas are completely nestled inside. gently flatten
them into 2 inch patty. Shape all the pieces this way.
Gently coat all the patties with plain flour. Heat the oil
/ghee in a frying pan. fry the patties (few at a time)
till golden brown on both the sides. Serve hot with chole.