Sunday, June 22, 2014

Chickpea Tikki aka Chickpea Burger

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.[1]
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
  1. 2 cups dried chickpeas (soaked overnight and boiled) or 2 can chickpeas/garbanzo beans drained and washed
  2. 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
  3. finely chopped green chillies/ paste to taste
  4. 1 tbsp finely grated ginger
  5. salt to taste
  6. 2 tbsp dry roasted and ground cumin and coriander powder - feel free to adjust to taste and liking for the flavor
  7. 1 tbsp Chaat masala
  8. 2 tbsp lemon/lime juice
  9. coarsely chopped cilantro/coriander leaves

  1. 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
  2. Transfer the mashed chickpea in to a bowl and mix in the remainder of ingredients. You can always adjust the spices to your taste.
  3. 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!!
  4. Lightly grease a cookie sheet and place the tikkis. You can make a crowd unlike for cookies :)
  5. Bake at 400 C for 15 - 20 mins or until lightly browned. Turn to brown both sides.
  6. Serve with your favorite chutney or any condiment.

Variations: You can also add spinach, sweet peas, onions to name a few to this recipe

French Crepe

Summer in Tennessee is as bountiful as it can be! With the onset of Summer Solstice, I wanted to get "indulged" in what the golden Sun and verdant Earth is blessing us with. The first best opportunity came on a Sunday morning. With incessant music of the Song birds and the whirling fog into my living room, I started beating up eggs and flour.....and, mention I must, I was missing more than one friend for company. Marie-May - you inspire me with love and life. Bon appetit!

Servings: 12

Ingredients for batter:

  1. 1 cup self-rising flour
  2. 1 tsp granulated sugar
  3. 1/4 tsp salt
  4. 3 eggs
  5. 2 cups milk
  6. 2 tbsp butter, melted
For filling: 

I went with fruits that I had - strawberries and Kiwi, slightly drizzled with honey and heavy cream. Do what you fancy!

  1. In a deep mixing bowl, sift together all the white ingredients, add eggs and beat up to a smooth batter
  2. Add butter and mix well into the batter
  3. Heat a non-stick frying pan and lightly grease with butter or cooking spray. Use ~ 2tbsp of the batter for one crepe and roll the pan to uniformly and thinly spread the batter (do not use the Spatula to do so)
  4. Light brown on both sides, turning very gently, and serve hot with your favorite filling