This is a delicious vegan Indian recipe where vegetables and chickpeas are served over small potato cakes. It works well as a starter for four, or as a vegetarian and vegan main for two. Place the potato cakes on a plate, serve the chickpeas on top, and don’t forget the sauces! Recipes for Indian sauces – coriander sauce and tamarind sauce – are on this site. Finally, sprinkle with some fresh coriander leaves and a few thin slices of fresh onion.
Ingredients
- 2 potatoes
- salt and freshly ground black pepper to taste
- 3 ½ tablespoons vegetable oil, divided
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 tablespoon chopped fresh cilantro
- ½ teaspoon black peppercorns
- 2 whole cloves
- 2 small dried chile peppers (Optional)
- 1 teaspoon cumin seeds
- 2 bay leaves
- 1 onion, chopped
- 2 cloves garlic, grated
- 1 (1/2 inch) piece fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon tomato paste
- 1 teaspoon water
- 1 tomato, chopped
- 1 (15 ounce) can garbanzo beans, drained
- 1 tablespoon cilantro leaves
Directions
Step 1
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and peel.
Step 2
Place cooked potatoes into a bowl and add cornstarch, ginger, cumin, cayenne, cilantro, salt, and pepper. Mash together with a fork. Oil your hands with a little vegetable oil and divide the potato mixture into 4 equal portions. Pat each portion into a potato patty about 1/3-inch thick.
Step 3
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Fry potato cakes until golden, about 3 minutes on each side. Remove from heat and keep warm.
Step 4
Grind peppercorns and cloves with a mortar and pestle.
Step 5
Heat the remaining 2 tablespoons vegetable oil in a skillet over medium-high heat. Stir in red chile peppers, cumin, bay leaves. Add onion, ginger, and garlic. Cook and stir until onion is golden, about 5 minutes. Add pepper-clove mixture, curry powder, and turmeric.
Step 6
Mix tomato paste with water. Stir diluted tomato paste and tomato into the skillet. Cook over medium heat until the tomato has softened, about 5 minutes. Stir in chickpeas and simmer over low heat for 10 minutes.
Step 7
Spoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 314 | |
% Daily Value * | |
Total Fat14g | 17% |
Saturated Fat2g | 11% |
Sodium274mg | 12% |
Total Carbohydrate44g | 16% |
Dietary Fiber8g | 27% |
Total Sugars3g | |
Protein7g | |
Vitamin C32mg | 158% |
Calcium70mg | 5% |
Iron4mg | 19% |
Potassium782mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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