Aloo tikki and chole

The kids now come home from school around 4 pm- too late for lunch, but still in need of a fairly substantial meal. Aloo tikki and chole is one of those dishes that can be whipped up in a hurry and served to them. 

For the chole:
1 cup chickpeas, soaked for 4-6 hours
2 onions chopped fine
1 tbsp ginger garlic paste
1 tsp jeera powder
2 tsp dhania powder

1 tsp red chilli powder
2 tbsp tomato ketchup
Salt to taste
2 tbsp cooking oil

For the tikkis:
3 potatoes
1/2 tsp haldi powder
1/2 tsp red chilli powder
Salt to taste
1 tbsp besan
Oil for shallow frying


Method:
Pressure cook the soaked chickpeas till well cooked
Heat oil, add chopped onions, and saute till transparent. Add ginger garlic paste, and spices, and saute till the raw smell goes.
Allow the masala to cool, then grind it till you get a fine paste.
Return to the pan, add tomato ketchup, and the cooked chickpeas. Bring to boil, reduce the flame, and allow it to simmer for 10 minutes.

Pressure cook the potatoes till soft.
Mash the potatoes. Mix well with the spices and besan powder.
Makes balls, flatten, and shallow fry, till both sides are well browned.

Serve with finely chopped onions.