Ingredients:
2 cups Boiled chickpeas
1 boiled potato
3-4 garlic cloves
1 inch ginger
2 green chilies
2 onion
1 tomato
2 tbsp green coriander leaves
1 tsp coriander powder
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 amchur powder
1/2 cumin powder
2 tbsp oil
salt to taste
100 gm cream cheese
1/4 cup pomegranate seeds
1 kiwi
Oil for shallow frying
Method:
Heat a wok add 2 tbsp oil, put tsp of cumin seeds. Let it crackle then add one finely chopped onion and saute.
When the onion turns translucent add ginger and garlic paste. Saute until raw smell goes.
Add all dry spices red chili powder, coriander powder, cumin powder, turmeric powder and amchur. Put 2 tbsp water and roast the dry spices along with onion for 2 minutes.
De seed and finely chopped tomato and add in onion and spice mix and let it cook for 3-4 minutes or until all the moisture is evaporates and oil starts to leave the side of wok.
Add boiled chickpeas, boiled potato and salt and cook for the a minute or two. Do not add water, the chickpeas mixture should be dry. Switch out the flame and let the mix cool down completely.
Finely chopped onion, green coriander and green chilies and keep it aside.
In a separate bowl take cream cheese and whip it with fork to make it smooth, add pomegranate seeds, chopped kiwi, 1 green chili and season with salt and mix well and keep it in fridge for later use.
By now the chickpeas mixture must have cooled. Transfer the mix in the jar of food processor and give pulses to make it in coarse paste.
Transfer the mix in the bowl of chopped onion, green chili and green coriander and mix well. Take golf ball size mixture on palm and make a disc, place a tsp of cream cheese mix and cover it to make it into tikkis. Repeat the same with remaining chickpeas mixture.
Place the stuffed tikkis in freezer for 20 minutes before frying.
Heat a frying pan, put 2-3 tsp of oil and gently place the tikkis.
Let it fry over medium flame for 3-4 minutes each side or until the tikkis turn golden brown. Handle very careful as it will be super soft and melt in mouth texture.
Serve hot with sweet tamarind chutney.
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