Baked Chickpeas Patties

How is the festive season coming for you all? Are you people linking your amazing recipes at my Cook With White Event And 2 Giveaways? Talking about festivals, they do bring lots of work and guests at home. Most of us cook the traditional mathri, namkeen and sweets during this time and we gain lot of attention as well as KGs.I know back in India I used to prepare what not to please guests and finally gaining lot of weight. Things have been different after coming to London. I now look for different and healthy snacks.

I always prefer to make patties for my guests. Reason? You can prepare them and keep in the fridge and when guests arrive all you need is to roast or grill on pan and serve hot. Who doesn't like hot snacks? I have made loads of patties in past. Please see here.

Chickpeas patties are very popular but it is generally fried. No no, not at my place. I baked these ones and I got healthier and crispier patties. Chickpeas are great sources of fibre and protein. These tikkis are very much like falafel but only baked and thinner. Trust me these patties are great alternative in your burger buns. Hot and spicy.

Ingredients:

1 can of chickpeas (250 grams)

3 cloves garlic

1 small onion, diced

3 Tablespoon fresh chopped parsley (optinal)

2 tablespoon fresh chopped cilantro

1 teaspoon cumin powder

1 teaspoon coriander powder

Juice of 1 lemon (about 1 Tablespoon.)

Salt to taste

1/2 teaspoon crushed red pepper flakes

2 Tablespoon all-purpose flour

1 teaspoon baking powder

2 tablespoon olive oil

Method:

1. Start by preheating the oven to 400F/200C
2. Drain the chickpeas and rinse well. 
3. Place the garlic in a food processor, and pulse a few times to chop it roughly. Now add the onions, the chickpeas, the parsley, cilantro, cumin, and coriander and lemon juice to the food processor. Add the salt, the red pepper flakes, flour and the baking powder. 
4. Cover and pulse until the mixture is well combined. Do not over mash, it should be chunky.
5. Now drizzle about a tablespoon of the olive oil onto a baking sheet. 
6. Form the patties into 1-1/2-inch rounds and flatten slightly with your fingers. Place on the oiled baking sheet. Brush the upper side of patties with oil.
7. Bake in the preheated oven 15-18 minutes until golden brown on the bottom.
8. Turn and  bake another 5-7 minutes until browned on the other side.

Notes:

If not using canned chickpeas, then soak chickpeas overnight. Next day boil it.

The patties can be kept in fridge for hours before baking.

I chose to bake, where else this can be toasted on pan or even fried.

Taste:

Crispy, spicy and healthy.

Corn Cheese Patties

It was my hubby’s birthday on last Friday and I wanted to make many starters for his birthday. My idea was to make 4-5 starters and no main course. He is very fond of patties and that is why you will find many recipes in my blog,- Til Tikkis, Mint Paneer Tikkis and Aloo badam patties are some of them. I find patties ideal for parties, tea time snacks and Sunday brunch. Love them :)

I made these patties with boiled mashed potatoes and sweet corn. They taste best when escorted with green spicy chutney. A little amount of green chilli brings the exact punch, corn adds in apt sweetens, lime juice balances the zing and mozzarella cheese oozes out spot on flavour and taste. So if you have ever imagined plain potato patties with some awesomeness included-Try Corn Cheese Patties :)

Ingredients:

Boiled and mashed potatoes -1 cup

Boiled corn – 1/4 cup

Lime juice - 1 tsp

Green chilli chopped-2

Chat Masala - 1/2 tsp

Grated mozzarella cheese-1/8 cup

Green Coriander chopped- 2 tsp

Salt - to taste

Bread crumbs to coat

Oil to sprinkle

Method:

In a bowl combine sweet corn, mashed potatoes, salt, lime juice, green chilli, chat masala, cheese and coriander. Mix well.

Divide the dough in 6 equal parts and flatten the tikkis a bit to shape like patties.

Coat the tikkis in the breadcrumbs and keep in fridge for half an hour.

Heat a pan and add oil. Cook on medium-low heat until golden both the sides.

Notes: Adding cheese is optional. In fact you can add any other cheese also if you can get mozzarella.

Freezing the tikkis helps in holding the shape but if in hurry omit this step.

If you feel the mixture is not tight, consider adding corn flour or bread crumbs.

I wanted to make healthier one so I toasted on pan with little oil, however it can be shallow fried.

Tatse:

Spicy and cheesy.

Aloo Tikki Coated With Til/ Sesame Seeds Coated Potatoe Patties- "Gold Coins"

Aloo tikki/ potato patties are my all time favorite and those of you who read my blog knows that I like to add news twists to Potato Patties. Today's twist is inspired by one of the recipes that I tasted in the restaurant. Tikkis are generally pale and looks boring, so I coated the tikkis with sesame seeds-it not only adds the color to it but also enhances the taste and aroma. Sesame seeds brings that missing crunch and makes it tastier. These are perfect starter and will be enjoyed by all.

Ingredients:

• Potatoes - 3 to 4
• Red chilly powder- 1 tsp
• Oats- 1/2 cup
• Grated carrot-1
• Amchoor powder/dry mango powder- ¼ tsp
• homemade chaat masala  - ¼ tsp
• Green chillies chopped  - 1 tsp
• Lemon juice - 1 tsp
• Corn flour- 2 tbsp
• Sesame seeds/Til- 1/4 cup
• Freshly chopped coriander leaves - 2 tbsp
• Salt to taste
• Milk-1/8 cup      
• Ghee- 2tbsp

Method:

1. Wash and boil the potatoes in their skin, until tender & soft. I cook them in pressure cooker for 4 to 5 whistles.
2. Once the pressure goes off, peel the skin and mash the potatoes.
3. In a wide bowl, add the mashed potatoes,carrot, oats, red chilly, amchoor, salt, chaat masala, green chillies & coriander leaves.
4. Squeeze fresh lemon juice and add corn flour to it & mix thoroughly.
5. Apply some ghee on your palms and  divide it into equal portions and roll them into balls.
6. Flatten them to small disc shape. Roll the tikki in milk and then coat them with sesame seeds/til. Milk being a wet ingredient will help with the coating of til/sesame.
7. Heat a pan/tawa on medium flame and add ghee and roast the tikkis. When they’re golden brown and crisp at both sides, remove the tikkis.

Serve hot with chutneys or dips.

These tikkis were a great hit in my family and my hubby has named it as Gold Coin (interesting isn't it??)

Bean Patties/ Rajma Tikkis

Rajma Tikki/ Patties are my favorite. They are healthy and very tasty.Perfect to serve as starters, evening snack, but I like to use these patties as and alternative to potato patty in my Burger. Do try this recipe, its quick and most importantly healthy.

Ingredients:

2cup of boiled kidney beans

1 boiled potato

2 tbsp cornflour

1 chopped green chilli

4 tbsp chopped coriander

Salt to taste

2 tbsp lemon juice

4-5 tbsp oil

Method:

Blend the boiled rajma in the mixer till coarse paste is formed.

Then mash together all the remaining ingredients and make cutlets with it.

Heat oil in a plan and roast till golden in color.
Notes- Canned beans can also be used.
-Gramflour/ Besan and bread crumbs can also be used instead of corn flour to bind the patties.
Find more Patties recopies here

Aloo Badam Tikki/ Potato Almond Patties

Aloo tikki/ potato patties are my all favourite. Potato Almond Patties is the new twist to old boring aloo tikki. Belive me when you add almonds to the tikkis the taste gets crunchier and thus tastier. These are perfect starter and will be enjoyed by all.

Ingredients:

• Potatoes - 3 to 4
• Onion finely chopped    - ¾ cup
• Turmeric powder/haldi - a pinch
• Red chilly powder- 1 tsp
• Amchoor powder/dry mango- ¼ tsp
• Ginger garlic paste - ½ tsp
• Cumin powder/jeera - ¼ tsp
• Chaat masala powder - ¼ tsp
• Green chillies chopped  - 1 tsp
• Lemon juice - 1 tsp
• Bread Crumbs- 5 tbsp
• Almonds -1 cup
• Freshly chopped coriander leaves - 2 tbsp
• Salt to taste
• Oil to shallow fry               

Method:

1. Wash and boil the potatoes in their skin, until tender & soft. I cook them in pressure cooker for 4 to 5 whistles.
2. Dry roast the almonds (put aside some to garnish) and powder it in the mixer.
3. Once the pressure goes off, peel the skin and mash the potatoes.
4. In a wide bowl, add the mashed potatoes, finely chopped onion, turmeric, red chilly, amchoor, salt, ginger garlic paste, cumin, chaat masala, green chillies, almond powder & coriander leaves.
5. Squeeze fresh lemon juice and bread crumbs to it & mix thoroughly.
6. With oiled hands, divide it into equal portions and roll them into balls.
7. Flatten them to small disc shape. Garnish with almond on the top
8. Heat a pan on medium flame.
9. Add oil and fry .When they’re golden brown and crisp at both sides, remove the tikkis.

Serve hot with chutneys or dips.

Patties From Leftover Rice

Do you have leftover rice and do not know how to use it? Whether it's white rice or brown, don’t throw it away! Turn leftover rice into easy starter. You'll be surprised, because you won't even recognize it as leftovers. I made patties/dumplings using leftover rice and it turned out to be awesome. 

Ingredients:

·1 cup cooked rice(Chawal)

·1/2 cup chickpea flour (besan)

·1 tbsp ground peanut (moongfali)

·A pinch of turmeric powder (haldi)

·1/2 tsp green chili paste or adjust to your taste

·1/4 tsp garlic paste(Lasan)

·1/4 tsp ginger paste(Adrak)

·5 tbsp oil

·Salt if needed only as rice is cooked with salt

·1 tbsp finely chopped cilantro (dhaniya)

·1 tsp finely chopped curry leaves

·1 tbsp lime juice

·A pinch of sugar

Method:

1.Take a bowl and combine all ingredients in it (add only 2 tbsp oil)

2.Sprinkle water (if needed only) and mix all well. Keep mashing rice while mixing.

3.Make small balls or patties of the shape and size you desire.

4.Heat remaining oil in non stick pan and cook them on medium heat on both sides till golden brown.

5.Crispy ,Tasty rice patties is ready.

Serve hot with tomato-garlic chutney or mint-chilli chutney

Linking this for Leftover Makeover And Giveaway event at Cutchi Kitchen

Ragda Patties

Ragda Patties is all time favourite street food. Ragda is made from white peas and patties are fried balls of mashed potatoes. What I have made is a healthy version of potato patties because it is full of vegetables and not fried. These patties can be served individually with sweet and spicy chutney as a starter; but it tastes better with peas ragda. This can be served as main course for dinner because it is very filling.

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Ingredients:
For Patties:
3 to 4 boiled and mashed potatoes (approx. 2 cups)
2 tbsp finely chopped onion
2 tbsp finely chopped capsicum
2 tbsp finely chopped cabbage
2 tbsp grated carrot
5 to 6 finely chopped green chillies
2 tbsp finely chopped coriander leaves
1/2 tsp grated ginger
Salt to taste
1 tbsp sugar
1/2 lemon juice
Dry bread crumbs for binding/Corn Flour
Oil

For Ragda:
1 cup dry green or white peas - soaked
1 table spoon oil
1 tea spoon cumin seeds
1 onion finely chopped
1 tea spoon garlic paste
1 tea spoon ginger paste
4 to 5 green chillies finely chopped
Salt to taste
1 tea spoon turmeric powder
1 table spoon red chilli powder
1/2 table spoon cumin seeds powder
1/2 table spoon dry coriander powder
1 table spoon tomato sauce
1 table spoon jaggery
1 tea spoon lemon juice
1 small tomato finely chopped
1/4 cup finely chopped coriander leaves


Serve With:
Sweet Tamarind Chutney-1 tbsp
Spicy Green Chilli –Mint Chutney-2tbsp

Curd-1 tbsp

Sev- 3 tbsp
finely chopped onion
finely chopped coriander
(serving ingredients quantity can be changed as per the taste)

Method:
For Patties:
Mix all the ingredients and add spices to it.

Make medium size balls from it and give them flat patties shape.

Grill them on tava/Pan by adding little oil to both sides. 

For Ragda:

Soak peas for 5 to 6 hours in water. Drain water and add fresh water and salt in pressure cooker .Cook them till 3 whistles.

Heat oil in a pan and add cumin seeds, when it crackles add green chillies, ginger and garlic paste. Cook till raw smell fades away. Add onions and cook again for a minute

Now add boiled peas, all dry spices, tomatoes, tomato sauce, lemon juice and jaggery. Cook till it boils.

Add coriander leaves.

Serving:

Place 2 patties in a serving plate and cover it with piping hot ragda. 

Garnish with both the chutneys, sev, onion and coriander.

Hot and healthy Ragda patties are ready to serve.

Tip: Use same ragda to fill in Panipuri.