Chickpea Tikki Recipe / Chole Tikki Recipe /Chickpea Kebab Recipe - Vegetarian Kebab

Chickpea Tikki Recipe with step by step photos. I am so happy to join Blogging Marathon # 16 after a month break. This time I made everything in advance ie., I prepared all seven recipes soon after the theme announcement. Keeping my health issue in mind this time I have chosen all simple and easy to do recipes. And also I did not spend much time/energy for presentation & pictures. But at the same time wanted to share the recipe with an inviting pictures....hope You all will like my recipes :) For this edition, I am going to share recipes under the theme "Pick One Cook All" with Chickpea/Kabuli Channa as my Star  ingredient. ie. I have to cook all course (Starter, Main course, Sweet/Desserts, Soup, Salad and Snack) of recipes with Chickpea as the main ingredient. So lets start with an interesting n healthy starter recipe. This is very easy and quick starter with simple ingredients. For this tikkis I made spiced yogurt dip, which suited well and tasted so yummy. But still you can enjoy this tikkis with simple ketchup or with both it tasted so yummy. Now to the recipe...

This time I took step wise pictures with my mobile camera, so lighting n image was poor n blur...kindly excuse me ....will update sometime later with neat pictures. 

Ingredients

1. Chickpeas    1 and 1/2 cup (pressure cooked n ground)
2. Carrot    1/4 cup (shredded)
3. Bell Pepper    2 tbsp(finely chopped)
4. Ginger    2 tsp(finely chopped)
5. Cilantro    2-3 tbsp(finely chopped)
6. Red chilli Powder     1 tsp( i used kashmiri red chilli powder)
7. Cumin Powder    1/2 tsp
8. Garam Masal Powder    1/4 tsp
9. Pepper Powder      to taste ( i added less than 1/4 tsp)
10. Sesame seeds     1/4 tsp
11. Corn Flour    2 tsp
12. Water or Thick yogurt   1-2 tbsp
13. Salt    to taste
14. Oil    to cook Tikkis/Kebab

Method

• Soak dry chickpeas for 6-8 hours or overnight, then wash n pressure cook the chickpeas with enough water n pinch of salt to 3-4 whistles.
• Then wait till pressure cools down, drain n take a blender add cooked chickpeas n blend to a fine coarse mixture.

• After that, transfer the ground chickpeas to a bowl, and add carrots, bell pepper, ginger, masala powder, cilantro, sesame seeds, salt and mix everything well.
• Now add corn flour n sprinkle water and knead to a smooth dough, then cover the bowl using cling wrap n refrigerate the dough for 20-30 minutes. (this refrigeration helps to bind so that the tikkis will be firm to roast if not it will crumble while roasting the tikkis)

• After refrigeration,  divide the dough in to 8 small lemon sized balls, gently press between your palms and keep the tikkis ready.
• Then heat a tawa, smear oil around n place 3-4 tikkis at a time, based on your tawa size....and allow to cook for 3-4 minutes after that turn the tikkis other side and cook until crisp and turns golden brown.
• That's it...chickpea tikkis ready...enjoy it with ketchup or with spiced yogurt dip. Really it smells so good n so appetizing.

For Spiced Yogurt Dip : I simply used my Aloo Raitha without potatoes n also make the yogurt little thin.
For  1cup of yogurt - take 1/4 cup cilantro+1/4 tsp cumin seeds+few mint leaves+1 green chilli grind it to a coarse paste...then add it to yogurt with 1/4 cup water n salt. Mix everything well...adjust spices n salt...that's it...spiced yogurt dip is ready.

Notes:
If using canned chickpeas, drain n wash thoroughly and ground it to a smooth mixture.
Then proceed the above recipe.
You can also add some finely chopped spinach to make it even more healthy n tasty.
Adjust spices n vegs to your taste. you can also add 1/2 cup of mashed potato to the mixture n make tikkis instantly without refrigeration.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 16.