Tikki Chole

Tikki:

1. Boil the potatoes and peel the skin once cooled.
2. Preheat oven at 180C.
3. Mash and add salt and chilli powder.
4. Grease you’re hand with a little oil and make little patties and place onto a greased oven tray. This should make roughly 12 patties.
5. Place under the grill until light brown.

Chole:

1. Heat the coconut oil in a pan and then add cumin, asafoetida, cinnamon stick, bay leaf, ginger and chillies.
2. After 2 mins add the blended tomatoes, salt, chana masala and garam masala.
3. Cook for a 5-7mins.
4. Add the agave syrup and chickpeas.
5. Add a little hot water and let simmer for 8-10 mins. You don’t want the sauce to dry up – add a little more water if needed.

Serve with coriander chutney and a date and tamarind chutney.

Layer up the tikki with chole and drizzle both chutneys on top. Sprinkle with sev and pomegranate seeds.

Trust me you’ll love it!!!