Tikki Chole (Potato Quinoa Patties with Chickpea Curry)

Why You’ll Love This Recipe

I enjoy this recipe because it’s a complete and satisfying meal that’s also vegetarian and nutrient-dense. The potato quinoa patties (tikkis) are crispy on the outside, tender inside, and perfect for soaking up the spiced chickpea gravy. I also like that it’s great for meal prep and can be served for lunch, dinner, or even as a festive dish for gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Tikkis (Potato Quinoa Patties):

• Boiled potatoes, mashed

• Cooked quinoa

• Bread crumbs

• Green chili, finely chopped (optional)

• Fresh cilantro, chopped

• Ground cumin

• Garam masala

• Salt to taste

• Oil for shallow frying

For the Chole (Chickpea Curry):

• Cooked chickpeas (or canned chickpeas, drained and rinsed)

• Onion, finely chopped

• Tomato puree

• Ginger-garlic paste

• Ground cumin

• Coriander powder

• Turmeric powder

• Garam masala

• Red chili powder

• Salt to taste

• Oil

• Fresh cilantro for garnish

Directions

Make the Tikkis:

1. I combine mashed potatoes, cooked quinoa, bread crumbs, green chili, cilantro, cumin, garam masala, and salt in a bowl.

2. I shape the mixture into round patties.

3. I heat oil in a skillet over medium heat and shallow fry the patties for 3–4 minutes per side until golden and crispy. I set them aside on a paper towel to drain excess oil.

Make the Chole:
4. I heat oil in a pan, add onions, and sauté until golden brown.
5. I stir in ginger-garlic paste and cook for a minute.
6. I add tomato puree and cook until the oil begins to separate.
7. I mix in cumin, coriander, turmeric, garam masala, chili powder, and salt, cooking for another minute.
8. I add chickpeas along with a little water to make a gravy, then simmer for 10–15 minutes to let the flavors blend.

Assemble:
9. I place 2–3 tikkis on a plate, ladle the hot chole over them, and garnish with fresh cilantro.

Servings and timing

This recipe serves 4 people. I usually spend 20 minutes prepping and 30 minutes cooking, so the total time is about 50 minutes.

Variations

• I sometimes add grated carrots or spinach to the patties for extra nutrition.

• I make the patties gluten-free by using chickpea flour instead of bread crumbs.

• I add a squeeze of lemon juice to the chole before serving for extra brightness.

• I serve with tamarind or mint chutney for added tang and freshness.

storage/reheating

I store the tikkis and chole separately in airtight containers in the fridge for up to 3 days. I reheat the patties in a skillet or air fryer to keep them crispy and warm the chole on the stovetop.

FAQs

Can I bake the patties instead of frying?

Yes, I bake them at 400°F (200°C) for about 20 minutes, flipping halfway through.

Can I make this vegan?

Yes, it’s naturally vegan as long as I avoid dairy-based garnishes.

Can I use canned chickpeas?

Yes, canned chickpeas save time and work perfectly for this recipe.

Can I prepare the components ahead of time?

Yes, I often make the patties and curry a day ahead, then assemble right before serving.

What can I serve with Tikki Chole?

I like pairing it with naan, parathas, or a fresh salad.

Conclusion

I love making Tikki Chole because it’s a hearty, flavorful dish that blends crisp patties with rich, spiced curry. The combination of potato, quinoa, and chickpeas makes it both comforting and nourishing, and it’s a recipe that never fails to impress. Whether for a family dinner or a festive meal, this dish always delivers big on taste.