Chola Tikki ( Chickpea Patties)

These make a great snack for any time of the day.

Ingredients:

• 1 cup of boiled chickpeas
• 3 medium potatoes
• 1 tablespoon shredded ginger
• 1 tablespoon chopped cilantro (hara dhania)
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon lemon juice
• Oil to shallow fry

Method:

• Boil potatoes until they are tender.
• Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water because the potatoes will absorb the extra water, making potatoes mushy. 
• After potatoes are cool, peel the skin off and mash the potatoes. 
• Drain the water out of the chickpeas and dry the chickpeas using paper towel making sure there is no excess water in chickpeas.
• Mash the chickpeas coarsely; do not make smooth.
• Mix all the ingredients together; adjust salt and pepper to your taste.
• With oiled hands, divide the mixture into 8 to 10 equal portions.
• Make them into the shape of patties keeping them about a half inch thick.
• Heat the oil in a flat bottom non stick saucepan on medium high heat ( oil should cover the surface of the pan generously). To check oil temperature, place a little piece of tikki in the oil, this should make the oil sizzle. 
• Place the tikkis in the pan and shallow fry on both sides until both sides are golden brown. You may have to adjust the heat while cooking as needed.
• Serve Tikki hot. Drizzle some whipped sweet yogurt, tamarind chutney or hari chutney over the Tikki, or use any combination you prefer. You may also serve them with ketchup. Tikki can be made before hand and refrigerated for two or three days. Just before serving, heat the Tikki in the oven at 350 degrees for about 15 minutes or until they are hot.