Seared potato cakes with masala chickpeas (Chowk ki tikki) from Cinnamon Kitchen: The Cookbook (page 60) by Vivek Singh

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomato and onion seed chutney

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned black-eyed beans for canned chickpeas.

  • Ganga108 on September 03, 2024

    Yum. I made a wet curried base by sauteing the onions and chilli, adding some liquid with the tomatoes, and the other ingredients. Brought to a simmer. Once warmed through, removed from heat and added lemon ju and chaat masala. I liked this saucy base and tomato chutney with the potato cakes. (The left-over base was excellent mixed with cubed, cooked potatoes the next day.) A kachumber (simple Indian salad) is nice on the side. NOTE that the potato cakes are smaller than might be expected (to get 12) if using medium to large-medium potatoes. You might like to add another one or use large potatoes. The ingredients have "2 Tblspn vegetable" - I presume this to be vegetable oil.

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