Kala Chana Tikki Recipe

The black chickpea patty or kala chana tikki are high and protein and iron. This recipe is perfect for a healthy breakfast or tiffin food.

I have been meaning to try chana patty for quite some time now; I finally made them last week. When Devansh liked them, I knew it was mission accomplished. Now that Devansh’s school timings will be longer, I will need to send tiffins which will sustain him for 7 hours. I am thinking of giving these patties for his small tiffin break.

Chickpea Patties | Chana Tikki
Chickpea Patty | Kala Chana Tikki

I wanted these chana patties to look like veg cutlets so I coated them with rava.  But I didn’t deep fry mine, I made them in appam pan and also in a pan by shallow frying. So I roasted the rava lightly before using it for coating. I didn’t keep much moisture in chana or potato while making the patty dough so binding the patties was not a problem.

Most chana cutlet / patties recipes I looked up had used Kabuli (safed) chana. All chickpeas are a good source of vegetarian protein. But I opted for kala chana instead of Kabuli chana as it is more nutritional.  Black chickpeas are indigenous to India and have higher iron content than safed chana. I also use black chickpeas to make chana beetroot sabzi; I have shared that recipe earlier. Now here’s the black chickpea patties recipe….

Shallow-Fried Patties Made in a Different Shape
Shallow-Fried Patties Made in a Different Shape

Chickpea Patties, Kala Chana Tikkie Recipe Video

Chickpea Patties | Vegetable Cutlets

Chickpea Patties | Kala Chana Tikki

Print Recipe
The black chickpea patties or kala chana tikki are high and protein and iron. This recipe is perfect for a healthy breakfast or tiffin food.
Course Snacks, Starters
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 people


  • 3/4th cup black chana chickpea
  • 2 medium-sized potatoes
  • 1 medium-sized onion finely chopped
  • 1 tbsp grated ginger
  • 3-4 tbsp lightly roasted rava
  • 1 tsp red chili powder
  • 1/2 tsp garam masala
  • 2-3 tbsp chopped coriander
  • 1-2 green chilies finely chopped
  • juice of 1 lemon
  • 3-4 tbsp oil
  • salt to taste


  • Wash and soak chana overnight.
  • Cook chana and potatoes in pressure cooker till they become mashable but not soggy. Add a little water and salt in chana before cooking it. (I cook chana on medium-high heat till the first whistle. Then reduce the heat to low and cook till 3 more whistles. I keep potatoes in a separate container in the same cooker.)
  • While the chana and potatoes are cooking, heat a pan and add oil in it.
  • Add cumin seeds (jeera). When they start to splutter, add chopped onion and sauté for a minute.
  • Add grated ginger and sauté for couple of minutes. Add turmeric powder and sauté for aother minute, then turn off heat.
  • After chana and potoes are cooked, mash potatoes, and mash or coarsely grind chana in a mixer. (Chana needs to be piping hot if you want to mash it.)
  • Add ground/mashed chana, mashed potatoes, and sautéed onion to a large mixing bowl.
  • Add red chili powder, garam masala powder, salt, lemon juice, chopped green chilies, and chopped coriander.
  • Mix to make a dough, then grease your palm with oil and shape patties in the shape of your choice. (I made ball-shaped patties, which I cooked in appam pan. I also made some rectangular shaped ones, which I cooked on a flat pan.)
  • Coat al patties with lightly roasted rava.
  • Heat an appam pan, add oil in each section, then add the patties starting from outermost ring first. (Patties in the middle of the pan get cooked first, ones outside take longer time.)
  • Cook on medium-high heat till they turn golden brown, then turn them over one-by-one. (Keep checking the patties every 5 minutes to see if the’re done or not. Else, they’ll get burnt.)
  • Add a little oil from the sides after turning them over. (Rava tend to get quite dry when cooking with less oil, so you’ll need to add a little oil.)
  • Cook this side too till it becomes golden brown, then transfer them onto a plate. Serve with tomato ketchup or green chutney.



  • You can make chickpea patties in a flat non-stick pan instead of making it in appam pan. I prefer to make it in appam pan as it gets cooked evenly from all sides.
  • If you’re making these patties for toddlers, you can choose to add breadcrumbs instead of rava if you think they might not like the texture added by rava. Also, you may need to use less red chili powder, and less or no chilies.
  • If you want to give these patties to toddlers in their tiffin, make them in bite-sized small shapes. Kids can then just poke a fork in a patty and put it in mouth…no struggle, no mess. :)
Also See:
Tomato Ketchup Recipe
Mint Coriander Chutney Recipe

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