Snacks are a big thing in our home, not store bought but homemade ones that are devoured with much gusto after the boys get back home from school and work.
Snacks are also an important part of every party we hold at home, because we really love the sit down, relaxed, course by course dinner over the buffet style anyday. Hence there are plenty of recipes on my blog for this category but I realised that somehow there aren’t many vegetarian options in the list.
And I often get requests from friends asking for vegetarian snack or appetizer recipes which got me thinking that I need to make more of these. And that’s how these chickpea tikkis happened.
Chickpea is a popular ingredient worldwide, amongst all cuisines, vegetarians and nonvegetarians alike. We also know that it is a really good source of protein which makes it a pretty healthy option too. I love using chickpeas in curries, rice dishes, salads, dips etc…. but this is the first time I have tried out a tikki using it.
This recipe is actually an adaptation of several kebab and tikki recipes that I have made before or read in books. I didn’t want to use potatoes as the binding agent, so instead used soft white bread and flour. Since the latter are in small amounts, the taste and texture of the chickpeas really shines through. And these are grilled with very less oil on a flat nonstick or cast iron pan because it has a crumbly texture.
So let’s get on to making these delicious, super moreish chickpea or chana tikkis/patties, best paired with this mint coriander chutney. And if you try it out, do tag me in your photograph (#thespiceadventuress) so that I can see it too.
- 2 cups chickpeas; cooked in salted boiling water till mushy
- 1 tsp cumin seeds
- 2-3 medium garlic cloves; grated
- ½ inch ginger; grated
- 1 medium red onion; finely chopped
- 1 tsp chaat masala
- 1 tsp coriander powder
- 1 tsp red chilli powder
- A pinch of asafoetida/hing
- 2-3 tbsp breadcrumbs (more if necessary)
- 1-2 tbsp white flour
- Vegetable oil
- 1 tbsp coriander leaves; finely chopped
- Salt, to season
- Soak the chickpeas overnight; cook in salted boiling water till soft and mushy. Drain and keep aside.
- Add 2 tbsp oil in a pan, add cumin seeds and allow to crackle. Then add the chopped onions, garlic paste and ginger paste. Sauté till the onions are softened and light brown.
- Next add the cooked chickpeas, coriander powder, red chilli powder, chaat masala and asafoetida. Season with salt (remember the chickpeas already has salt) and cook on low heat for about 1-2 minutes.
- Add the chopped coriander leaves and remove from heat. Allow to cool well before grinding.
- Once cooled, grind the chickpea mixture without water. Then add the flour and breadcrumbs and knead to dough like consistency. Add more breadcrumbs till you get the desired consistency.
- Slightly grease your palms using oil and shape the chickpea mixture into round patties/tikkis. Refrigerate for about 15 minutes just to firm up but bring back to room temperature before grilling.
- Heat oil in a nonstick pan, just enough to coat the surface as we need to lightly grill the patties and not shallow fry. Place the tikkis on the pan and cook well on one side before flipping over. Take care as you flip over as the tikkis have a crumbly texture or it will break.
- Serve warm with mint coriander chutney.
Note – Another way of enjoying these tikkis or patties is by crushing it between a pav; add a dollop of chutney and you have another version of your favourite vada pav. Or go Western by crushing it lightly between a slider bun and add some greens and your favourite mayo for a vegetarian slider.