As a bengali, I grew up calling chickpeas "Kabuli Chana" and always thought that this quintessential Sunday treat with fried Luchi must hail from Kabul!! For more than 30-yrs, I have devoured on its various culinary appearances, and only thought of fact-checking when starting to put together this recipe for the blog - and am relieved to learn I was not too mistaken!
Citing Wikipedia here:
The chickpea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East.
Other common names for the species include garbanzo bean, ceci bean, channa and Bengal gram.
I thought of making the tikkis with two things in mind - firstly, I wanted to have something savory without all the deep frying and secondly, wanted something high in protein and fiber. I must mention at this point how transforming an experience it is when "you know what you eat". It's a lifelong journey and I am taking baby steps towards it. Yes, take it as my words of wisdom :)
Serving size: 2 tikkis
- 2 cups dried chickpeas (soaked overnight and boiled) or 2 can chickpeas/garbanzo beans drained and washed
- 4 grated boiled potatoes. Add 1 - 2 beaten eggs if you like - the purpose being of a binding agent. Corn starch would be another alternative
- finely chopped green chillies/ paste to taste
- 1 tbsp finely grated ginger
- salt to taste
- 2 tbsp dry roasted and ground cumin and coriander powder - feel free to adjust to taste and liking for the flavor
- 1 tbsp Chaat masala
- 2 tbsp lemon/lime juice
- coarsely chopped cilantro/coriander leaves
- Coarsely mash the chickpeas in a food processor or go crazy with a fork or your best warriors, your hands that is. Do not make into a fine paste as you would for a hummus. You want some texture in you tikkis or patties
- Transfer the mashed chickpea in to a bowl and mix in the remainder of ingredients. You can always adjust the spices to your taste.
- Once the mixture has come together, shape into small balls (roughly golf size balls) and lightly flatten with your palm to give shape of tikkis or patties or burgers!!
- Lightly grease a cookie sheet and place the tikkis. You can make a crowd unlike for cookies :)
- Bake at 400 C for 15 - 20 mins or until lightly browned. Turn to brown both sides.
- Serve with your favorite chutney or any condiment.
Variations: You can also add spinach, sweet peas, onions to name a few to this recipe