Chola tikki with turmeric and coriander yogurt

Serves: 4
Course: Main Course
Cooking Time: 0 hr 15 mins
  • 350g cooked chickpeas (drained weight)
  • 1 onion, finely diced
  • 1 thumb-sized piece of fresh ginger
  • ½tsp sea salt
  • 1tbs garam masala or a mixture of spices you would prefer
  • 30g, a large handful of fresh coriander, finely chopped
  • 1tbs coconut oil or olive oil
  • 1tsp nigella seeds 
  • 200ml natural yogurt
  • ½tsp dried turmeric
  • Juice of ½ lime
  • Pinch sea salt

For the yogurt mix the turmeric, yogurt, lime juice and half of the finely chopped coriander together in a bowl. Taste for seasoning. You could also blitz everything in a blender but the yogurt can become quite runny. Set aside.

Dry the cooked chickpeas well with paper towels. Place in a wide bowl and mash so that it becomes a rough mixture. Don’t purée it to a hummus.

Heat a tablespoon of coconut oil in a pan. Sauté the onion and ginger for five minutes until slightly soft before adding the spices and salt. Cook for a further few minutes until the spices are nicely toasted, then tip them into the chickpeas. Add the remaining chopped coriander and combine well to form a fairly smooth, dry paste. Shape the mix into four large, flat patties and place in the fridge to firm up. Heat a tablespoon of oil in a large frying pan and cook the tikka until golden on each side and heated throughout. Serve in warm pitta breads with salad, the coriander yogurt and a sprinkling of fragrant nigella seeds.

Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer