Kid’s Snack: Chana Aloo Tikki

This recipe draws inspiration from the beloved Aloo Tikki, a crispy and flavorful potato-based snack. Tikki, which means “patties” in Hindi, is a versatile dish often enjoyed with chutney or as a filling in chaat recipes.

The other day, I had some leftover cooked garbanzo beans (chickpeas) and decided to experiment. Combining the idea of Falafel with traditional Tikki, I mixed the mashed chickpeas into the regular Tikki dough to create these protein-packed Chana Aloo Tikki. While the addition of chickpeas doesn’t change the taste drastically, it boosts the nutritional value with plenty of protein and fiber.

The kiddo has been surprisingly enthusiastic about this snack (fingers crossed!), so I sometimes include it as a side for his lunchbox. To save time, I prepare the dough the previous night, and in the morning, I quickly fry up a few and pack them fresh.

For a creative twist, try adding finely chopped vegetables like cabbage or carrots to the dough. This not only makes the Tikkis healthier but also adds a colorful crunch. You can even substitute garbanzo beans with any legume or bean of your choice—lending the recipe endless versatility. Enjoy these delightful patties as an afternoon snack with hot tea; they pair wonderfully with a side of ketchup or your favorite chutney.

Ingredients: 

• 3/4 cup cooked garbanzo beans/ canned is also fine
• 1 big potato (peeled and boiled)
• ½ cup chopped onion
• 1 tsp red chilli powder
•  1 tsp Aamchur powder (optional)
• 1 tsp Jeera (cumin seeds)
• 1 Tbsp coriander leaves (chopped)
• 1 cup bread crumbs
• Oil
• Salt

Method:

• (If using the canned beans then ignore this step) Soak the garbanzo beans in enough water overnight. Pressure cook the beans until it is soft (not mushy).
• Drain the water and then using a potato masher mash the beans until there are no lumps.
• Similarly mash the potato (peeled and boiled) and keep aside.
• On a big plate combine mashed potato, beans along with the other ingredients (except oil and bread crumbs) well making sure there are no lumps. Taste for seasonings and adjust taste.
• Heat a flat bottom pan (preferable non-stick) and spread around 1 tsp of oil.
• Divide this mixture into big lemon sized balls, take one and using the tip of your hands flatten it.
• Coat this thoroughly in the bread crumbs on both sides and place them on the pan. Continue the same process for the remaining balls.
• Put little oil around each patty and cook until it is done.
• After one side is cooked, gently turn it on the other side and let it to cook. Transfer to plates after they are evenly browned on both sides. Eat with ketchup!