I found this recipe online and tweaked it a bit to make it spicy and crunchy. It needed a dipping sauce (doesn’t everything?) so I came up with the Cool Dill Dipping Sauce for it.
Chola Tikki Ingredients:
3 med. Yukon Gold potatoes, boiled and cooled to room temp. (don’t cool with running water, potatoes will be mushy and not hold a good consistency)
1 1/2 cups chick peas
1 medium red onion, diced
1 tablespoon lemon juice
1 teaspoon cumin
1 tablespoon grated fresh ginger
1 half each diced red pepper and green pepper
salt and pepper to taste
About 1 1/2 inch oil for frying
Mash potatoes and peas till chunky, not smooth. Add all other ingredients, except oil. Let the mixture chill for an hour or so (not necessary but it made the patties hold together really well). Heat oil. Shape mixture into 8-10 patties and place into hot oil. Let cook for about 5-7 minutes then flip to the other side. Let cook 5-7 minutes, till both sides are very golden and crisp. Remove to paper towels to drain.
Cool Dill Dipping Sauce
(Make ahead of time and chill in fridge at least 2 hours so flavors can mesh)
1 (10 1/2 ounce) package lite silken firm tofu, crumbled
1 tablespoon canola or olive oil
4 to 5 teaspoons lemon juice
2 teaspoons apple cider vinegar ( I use Braggs Organic)
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup fresh dill
1/2 medium cucumber, peeled, seeded and diced
Put all ingredients into a food processor or blender and process/blend till smooth and creamy.
This can be a meal for 2 or appetizers for 4-5.