Chickpea Tempeh Kabuli Tikki with Mint Chutney
Can Indian street food be made healthier? This recipe is a twist on Kabuli Aloo Tikki Chaat, or chickpea potato spiced patties infused with the quintessential Indian spices of garlic, ginger, onion, green chillies, and cumin. It uses Angie's Chickpea Tempeh instead of regular chickpeas for an easier load on the digestive system. A refreshing coriander and mint chutney to go along, it is a full-flavoured appetizer for parties (or since we are practicing social distancing due to Coronavirus outbreak), can be made ahead, stored in the freezer, and heated for a quick lunch.
Chickpea Tempeh Kabuli Tikki
1 tsp oil
2 tsp cumin seed
4 no green chilli, seeded and fine dice
1 small (50g) red onion, fine dice
5 cm (15g) ginger, grated
1 tsp (3g) turmeric powder
1 pack (200g) Angie's Chickpea Tempeh, diced
2 small (150g) potatoes, boiled, peeled and mashed
1 tsp roasted cumin powder
To taste, Himalayan salt
To deep-fry, vegetable oil
To garnish, chaat masala powder
2 cups (100g) coriander leaves
1/2 cup (25g) mint leaves
2 no green chilli
2 cm (5g) ginger
1 tsp lemon juice
1/2 tsp black salt
As needed, water
For the Chickpea Tempeh Kabuli Tikki
In a pan over medium heat, heat the oil and saute cumin seeds for 10 seconds. Add the green chillies, onion, and ginger, and saute for 2 minutes. Add the turmeric powder and Angie’s Chickpea Tempeh and cook over medium heat for 5 minutes. Stir continuously and add a little water if it gets too dry.
Remove the pan from heat and transfer the mixture into a large mixing bowl. Add the mashed potatoes and roasted cumin powder. Mix well and season with salt to taste. Mould 8 patties from the mixture. Add vegetable oil in a deep fryer at 150°C and deep-fry the patties for 4 minutes until crisp. Remove and drain excess oil with a paper towel. Keep warm.
For the Mint Chutney
In a blender, combine the ingredients and blend on high speed until smooth, adding a little water at a time until it reaches a creamy consistency.
To serve, place the chickpea tempeh kabuli tikkis on a plate and sprinkle with chaat masala powder. Place a small bowl of mint sauce on the side and serve immediately.
Recipe developed by Chef Jais Hussain of Asian Market Cafe