Authentic Chickpea Patties Recipe – Coriander & Cumin Flavors

Last Updated on 4 months by Neha Deshmukh

Authentic Chickpea Patties Recipe – Coriander & Cumin Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for delicious, satisfying snacks that aren’t too complicated to make. Well, look no further! These chickpea patties (or chole ki tikki as my grandmother used to call them) are a family favorite, and I’m so excited to finally share the recipe with you. They’re packed with flavour, wonderfully crispy, and perfect with a cooling yogurt dip. I first made these when I was trying to recreate my Dadi’s (grandmother’s) recipe, and honestly, it took a few tries to get it just right!

Why You’ll Love This Recipe

These chickpea patties aren’t just tasty; they’re also pretty fantastic. They’re a great source of plant-based protein, making them a filling snack or light meal. Plus, the blend of coriander, cumin, and a touch of cayenne gives them a wonderfully authentic Indian flavour. They’re also surprisingly versatile – you can adjust the spice level to your liking, and even adapt them to be vegan or gluten-free!

Ingredients

Here’s what you’ll need to make these flavourful chickpea patties:

• ½ cup dried chickpeas (about 120g)
• 1 medium onion (about 150g)
• 2-3 garlic cloves
• ¼ cup chopped coriander leaves (about 15g)
• 1 tsp cumin seeds
• ½ tsp coriander powder
• ½ tsp cayenne pepper (adjust to taste!)
• 1.5-2 tbsp all-purpose flour (about 15-20g)
• Salt to taste
• Pepper powder to taste

Ingredient Notes

Let’s talk ingredients for a sec! Using dried chickpeas is key here. They have a much better texture than canned ones for this recipe. Don’t skip soaking them overnight – it really makes a difference.

The cumin seeds are also super important. I like to lightly toast them in a dry pan before grinding them with the other spices. It really brings out their aroma. And that cayenne pepper? That’s where the magic happens! Feel free to adjust the amount depending on how much heat you like. A little goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak those chickpeas overnight in plenty of water. This is non-negotiable, trust me!
2. The next day, drain the chickpeas really well. Then, in a food processor (or a sturdy blender), coarsely grind them with the onion, garlic, coriander leaves, cumin seeds, coriander powder, cayenne pepper, salt, and pepper. Don’t add any water – we want a fairly dry mixture.
3. Now, mix in the flour. This helps bind everything together.
4. Form the mixture into patties. You should get around 8-10 patties, depending on the size.
5. Heat a little oil in a shallow pan over low heat. Gently fry the patties until they’re golden brown and crispy on both sides. This usually takes about 4-5 minutes per side. Be patient – low and slow is the way to go!

While the patties are frying, let’s whip up that delicious dip…

Expert Tips

• Don’t overcrowd the pan when frying. Fry the patties in batches to ensure they get nice and crispy.
• If the mixture feels too wet, add a little more flour, one teaspoon at a time.
• For extra flavour, add a pinch of asafoetida (hing) to the chickpea mixture.

Variations

My friend, Priya, loves adding grated carrots and potatoes to her patties for a bit of extra sweetness and texture. It’s a great way to sneak in some extra veggies! My family also sometimes adds a little chopped green chilli for an extra kick.

Vegan Adaptation

Making these vegan is super easy! Just make sure you’re not using any dairy-based yogurt in the dip. Substitute it with a plant-based yogurt like coconut or soy yogurt.

Gluten-Free Adaptation (using besan/gram flour)

If you’re gluten-free, simply swap the all-purpose flour for besan (gram flour). It works beautifully and adds a lovely nutty flavour.

Spice Level Adjustment

Don’t be afraid to play with the spice level! If you’re sensitive to heat, reduce the amount of cayenne pepper or even omit it altogether. If you like things spicy, add a pinch of red chilli powder or a finely chopped green chilli to the mixture.

Festival Adaptations

These patties are amazing during festivals like Diwali or Holi. They’re a perfect snack to serve to guests, and they pair beautifully with a variety of chutneys and dips. They’re also a popular street food during Navratri.

Serving Suggestions

Serve these chickpea patties hot off the pan with a side of:

• Cooling yogurt dip (recipe below!)
• Mint chutney
• Tamarind chutney
• A simple salad

Storage Instructions

Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or oven to restore their crispiness. You can also freeze them for longer storage.

FAQs

What is the best way to soak the chickpeas for optimal texture?

Soak them in plenty of water overnight, or for at least 8 hours. You can also do a quick soak by boiling the chickpeas for 2 minutes, then letting them sit in hot water for an hour.

Can I use pre-cooked chickpeas for this recipe?

While you can, the texture won’t be quite the same. Dried chickpeas give the patties a much better, more authentic texture.

How can I prevent the patties from breaking apart during frying?

Make sure the mixture isn’t too wet. Add a little more flour if needed. Also, handle the patties gently when frying and don’t overcrowd the pan.

What other dips can I serve with these chickpea patties?

Mint chutney, tamarind chutney, or even a simple raita (yogurt with cucumber and spices) would be delicious!

Can these patties be baked instead of fried?

Yes, you can! Preheat your oven to 180°C (350°F). Place the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through. They won’t be quite as crispy as fried patties, but they’ll still be delicious.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!