Air fryer recipe · Snacks
Pindi Chole Tikki
Dark, smoky Rawalpindi-style chickpeas pressed into a craggy patty that crisps beautifully.
- 22 minTotal time
- 195°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 180kcal
- 5.5 gprotein
- 23.7 gcarbs
- 7.2 gfat
- 5.0 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boiled kabuli chana2 cups
- Pindi chole masala (tea-darkened)2 tsp
- Boiled potato, mashed1 large
- Onion, finely chopped1 small
- Bread crumbs3 tbsp
- Oil for brushing1 tbsp
Method
Coarsely mash the chana
Pulse the boiled chickpeas a few times or mash by hand, keeping some halves whole. This rough texture mimics the bite of authentic pindi chole inside the tikki.
Build the masala base
Mix in the mashed potato, dark pindi masala, chopped onion and salt. The tea-darkened spice blend gives both the deep colour and the slightly tangy, peppery flavour the dish is known for.
Bind and shape
Add bread crumbs until the mixture stops sticking to your palms, then shape into thick oval patties. Press the surface so a few chickpea pieces poke out for craggy, crisp edges.
Chill briefly
Refrigerate the patties for ten minutes so the crumbs hydrate and the patties set. A firm patty survives the basket without falling apart.
Air-fry until craggy
Brush both sides with oil and air-fry at 195C for 14 minutes, turning once. Pull them out when the ridges are dark brown and crunchy while the centre stays soft.
