3 Cups Boiled Black/Brown Chickpeas (Kala Chana)
250 Grams Cottage Cheese (Paneer)
2 Medium Boiled Potatoes (Optional)
3 Bread Crumbs (Optional)
5 Carrots
1 Tbsp Garam Masala/Tandoori Masala
1 Tbsp Oil


  • Wash Carrots and pat them dry with a paper towel. Chop off the edges. Grate or chop them finely. I used a vegetable chopper. You can also pulse it a couple of times in a grinder to get finely chopped carrot pieces. Keep them aside.
  • Also wash Cottage Cheese and dry them with a paper towel and keep aside.
  • Boil Brown Chickpeas in a pressure cooker until soft. Let them cool completely. Also boil Potatoes in a different pressure cooker. Let them cool down as well. You can do this the previous night and store in the refrigerator to save time.
  • Once the Brown Chickpeas cool down, drain the water. You can use this water as cooking stock or water your plants. Make sure there is no water left in the Chana. Crush them coarsely in a grinder. The idea is to mash them a little so it helps us in binding the patties. Keep aside.
  • Once the Potatoes cool down, peel the potatoes and keep aside.
  • If you have breadcrumbs you can use those or you can easily make them at home. I had a few old slices of bread which I had saved in the refrigerator. I dry roasted them on a hot tava. I also sometimes roast them in my halogen oven. After they cool down I add this to a large mixer jar. I used the same which was used to grind Chana. Grind until it resembles a powder. Keep aside.
  • If you don’t have breadcrumbs or want to make this gluten free, you can skip this entirely or use Rice/Almond/Sattu Flour instead.
  • In a large mixing bowl, add the chopped Carrots, Crushed Black Gram, Boiled Potatoes, Paneer and Breadcrumbs.
  • Add Tandoori Masala or Garam Masala and salt. Adjust the ingredients and spices as you wish. As long as it all comes together, doesn’t matter. It will taste amazing and that’s a guarantee.
  • Mash and combine everything and you should get a dry but malleable dough that can be rolled into Tikkis/Patties.
  • Taste test and if everything seems good, take a small portion in your palm and roll into a small ball. Then flatten them a little and form a thick patty. Do the same with the rest. I could make 15 Tikkis.
  • Grease a hot griddle/tava with some Olive oil. You can use any oil.
  • Place these patties in batches. So at one time I places 8 Tikkis and then 7 as the second batch.
  • Let them cook on a medium flame. Flip them over and let them brown on both sides.
  • Serve this with Green Sattu Chutney & Yogurt Dip/Sour Cream.
  • This is loaded with proteins from Chana, Paneer and Sattu from Chutney. Ideal for Breakfast or as a snack!
Boiled Black Chickpeas
Coarsely ground Black Chickpeas
Finely chopped Carrots
Added to the Ground Black Chickpeas
Toasted Whole Wheat Multigrain Bread
Bread powdered in the mixer
Bread crumbs in seconds!
Cottage Cheese
Breadcrumbs added to the bowl
Potatoes mashed
Combined Patty Dough
Patties rolled & flattened
Served with Sattu Green Chutney & Sour Cream
A little bit of Vitamin D
All brown and cooked well

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