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Kala Chana Tikki | Black Chickpea Patty

Protein packed, vegan Kala Chana Tikki | Black Chickpea Patty is no deep fry, truly delicious, packed with variety of veges, oats and goodness of seeds.
Course Snack
Cuisine Indian
Keyword Black chana patty, Black chickpea patty, kala chana patty, kala chana tikki
Prep Time 15 minutes
Cook Time 15 minutes
Soaking time 8 hours
Servings 13 Tikkis
Author Lata Lala

Ingredients

  • 1 cup boiled kala chana / Black chickpea
  • 3 boiled potatoes grated
  • 1 carrot grated
  • 3 tbsp roasted oats powder
  • 3 tbsp boiled corn coarsely pulsed
  • 3 tbsp coriander leaves finely chopped
  • 3 Green chillies
  • 1 tsp garlic paste
  • Salt to taste
  • 1 tsp garam masala powder
  • 1 tsp red chilli powder
  • 2 tsp jeera
  • 2 Tbsp mix of roasted unsalted Melon and Sunflower seeds
  • 2 tbsp dry roasted oats

Instructions

  • Wash and rinse the Kale chana/ black chickpeas thoroughly under running water.
  • Next, in a big bowl soak the black chickpeas overnight in 4 cups of water. It will double in the size the next morning.
  • Rinse and add enough water in a cooker to cover the black chana.
  • Add 1 tsp salt, cook soaked kala chana till tender. It will take around 10 minutes.
  • Remove it from cooker and drain out the  water and let channa remain in a seive so that the water drips out.
  • Once cool down, coarsely grind the kala channa. Keep it aside.
  • Meanwhile take a big bowl. Add potatoes, carrots, boiled corn, oats powder, ginger garlic green chili and coriander leaves . Combine this with coarsely grinded kala chana.
  • Next add salt, jeera, red chilli powder and garam masala powder.
  • Top it up with seeds and roasted oats. Combine everything to make a dough.
  • Once the dough is formed make equal sized balls. Make round shape tikki.
  • Keep in airtight container in fridge till you are ready to make them. These can be stored in fridge for 3-4 days. For shallow frying, heat a flat pan/griddle, grease with oil.
  • Place 5 to 6 tikki in circular shape. Let it  cook on medium to high flame till down side turns golden.
  • Now lower the flame, gently with a slotted spoon flip the tikki carefully one by one and fry till golden.
  • Serve this hot with chutney/ ketchup.

Notes

1. You can use sprouted kala chana also to make this tikki.
2. You can replace the oats with chickpea/besan flour.
3. This tikki is very versatile. Stuff this in burgers, use it in making kathi rolls or make sandwich.