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Aloo tikki chole
Aloo tikki chole

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You already are aware of how essential it is to have a healthy heart. Of course, if your heart is in bad shape then the rest of you isn’t going to be healthy also. You already know that if you want your heart to be healthy, you must follow a good and healthy lifestyle and work out on a regular basis. Still, did you know that there are several foods that have been discovered to help you improve your heart health? Keep reading to find out which foods are beneficial for your heart.

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We hope you got insight from reading it, now let’s go back to aloo tikki chole recipe. To cook aloo tikki chole you only need 23 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Aloo tikki chole:
  1. Prepare 2 potatoes
  2. Prepare To taste salt and black pepper Powder
  3. Provide 3 1/2 tablespoon vegetable oil
  4. Take 1 tablespoon cornstarch
  5. Prepare 1 teaspoon ginger
  6. Get 1 teaspoon cumin seeds
  7. Get 1 teaspoon cayenne pepper
  8. Provide 1 tablespoon chopped fresh cilantro
  9. Take 1/2 teaspoon black peppercorns
  10. Take 2 cloves
  11. Prepare 2 small dried chilli peppers
  12. Get 1 teaspoon cumin seeds
  13. Get 2 bay leaves
  14. Prepare 1 onion chopped
  15. Prepare 2 garlic cloves grated
  16. You need 1 invh ginger grated
  17. Use 2 teaspoon curry powder
  18. Provide 1 teaspoon turmeric powder
  19. You need 1 teaspoon tomato paste
  20. Prepare 1 teaspoon water
  21. Provide 1 tomato chopped
  22. Provide 1/2 cup garbanzo beans drained
  23. Get 1 tablespoon cilantro leaves
Instructions to make Aloo tikki chole:
  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and peel.
  2. Place cooked potatoes into a bowl and add cornstarch, ginger, cumin, cayenne, cilantro, salt, and pepper. Mash together with a fork. Oil your hands with a little vegetable oil and divide the potato mixture into 4 equal portions. Pat each portion into a potato patty about 1/3-inch thick
  3. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Fry potato cakes until golden, about 3 minutes on each side. Remove from heat and keep warm.
  4. Grind peppercorns and cloves with a mortar and pestle.
  5. Heat the remaining 2 tablespoons vegetable oil in a skillet over medium-high heat. Stir in red chile peppers, cumin, bay leaves. Add onion, ginger, and garlic. Cook and stir until onion is golden, about 5 minutes. Add pepper-clove mixture, curry powder, and turmeric.
  6. Mix tomato paste with water. Stir diluted tomato paste and tomato into the skillet. Cook over medium heat until the tomato has softened, about 5 minutes. Stir in chickpeas and simmer over low heat for 10 minutes.
  7. Spoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.

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