Kadala curry in Kerala (the region of India I belong to) is a spicy gravy based recipe made originally with black chickpeas and fresh coconut. It is usually served specifically with kerala puttu (as I did in the video) or appam. It is hands down my FAVOURITE breakfast of all times!

Kerala Kadala curry served with puttu - 1

What is Kerala Garam Masala?

Kerala Garam Masala is VERY different from the North Indian Garam Masala most people are used to. The spices have sweeter notes because of the fennel and mace. All the ingredients can be easily found in your local Indian store 🙂

Kerala Kadala curry served with puttu - 2

If you like this recipe tag @beextravegant on Instagram.

Check out these other recipes from my page:

  • Idli Recipe
  • Sambar Recipe
Kerala Kadala curry served with puttu - 3

Kerala Kadala curry/Kari

Ingredients1x2x3x

Chickpeas/Kadala

  • 1 cup/ 180g dry black chickpeas baby brown chickpeas or kala chana
  • 1 tea bag for dark colour optional

Coconut paste

  • 2½ cups water
  • ¾ cup coconut pieces or ½ cup grated coconut, sub with coconut milk or desiccated coconut

Kadala curry Base

  • â…“ cup chopped shallots if available, use pearl onions
  • 1 inch ginger finely chopped
  • 1 or 2 green chilies or serrano peppers chopped
  • A bunch curry leaves about 10
  • ½ tsp mustard seeds
  • ¼ tsp turmeric powder ground turmeric
  • 1 tsp red chili powder to taste
  • 1 tsp ground coriander
  • ¼ tsp ground black pepper
  • 1 tbsp coconut oil
  • 1 to 2 cups water or the black chickpea water
  • salt to taste

Kerala Garam Masala (makes about 3 times this recipe)

  • 5 thin strands of mace
  • 2 inch cinnamon
  • 1 teaspoon fennel seeds
  • 6 cloves
  • 1/4 tsp grated/ground nutmeg

Instructions

Chickpeas

  • Pressure cook (overnight) soaked chickpeas with salt, tea bag and 6-8 cups water until tender.

Kerala Garam Masala

  • Dry roast the Kerala Garam Masala spices till aromatic. Very slightly, do not let it burn!
  • Grind them in a coffee grinder or a mortar pestle and store in a small air tight jar.

Coconut Paste

  • Add coconuts to a blender with just enough water to blend it smooth. Set aside.

Kadala Curry

  • Heat coconut oil in a pan.
  • Add mustard seeds and let them pop.
  • Add chopped shallots. Stir and saute for a minute.
  • Then add the aromatics- ginger, chopped green chilies, curry leaves and saute till the shallots turn light brown.
  • Then add ground spices- red chili powder, coriander powder, black pepper and 1 tsp of the Kerala garam masala.
  • Saute for a minute on low heat.
  • Then add the ground coconut paste and mix well. Saute for about 5 minutes on a low heat.
  • Add the cooked black chickpeas (Kadala) and the chickpea water and stir.
  • Season with the salt and cook kadala until you get the right consistency.
  • Serve kadala curry hot with puttu, like I did here or with dosa (recipe on the blog) or rice.

Notes

  • Sub black chickpeas with white chickpeas or any other beans you have
  • Scaled this recipe as per your needs (make smaller or bigger batch).
  • Sub fresh coconut with coconut milk, frozen coconut or unsweetened desiccated coconut.
  • If cooking chickpeas in a pot, add the soaked chickpeas to 3 cups water in a pot and the salt. Cover and bring the water to a boil. Cook on medium to till they are tender.

Give this healthy, crispy baked Aloo Tikki a try and you are definitely going to come back for more. This is my healthy take on Aloo Tikkis or Potato cutlets that are otherwise deep fried/ shallow fried. This recipe in particular is going to blow your mind. We’re using this minimum-oil recipe (just for brushing) to create an amazing dish out of my favorite tuber/veggie of all time.

Baked Aloo tikkis served with chutney and yogurt - 4

What is Aloo Tikki?

Aloo Tikki is roughly translated to potato pieces but they are a lot more than pieces. It is said that this snack is the vegan alternative to hash browns. The variations of Aloo Tikkis are numerous. Some people consume it as snacks whereas some put it between two slices of bread to eat it like a sandwich. A variety of variations of Aloo Tikki exist thanks to the geographical spread of the Indian population. In some parts of India, turmeric and red chilli powder are used more whereas in some mint is utilized more. Based on the availability of the ingredients, the flavors are mixed and matched.

Aloo Tikkis are soul-warming snacks that originate from the Indian subcontinent, especially North of India, made out of boiled potatoes, peas, and different flavorsome spices. These ingredients are formed into ball-sized pieces and deep-fried/shallow-fried until golden. These golden delights are packed with healthy vegetables, appetizing flavor, and delicious spices. Have I made your mouth water yet or need I go on?

Kerala Kadala Curry - 5

Inspiration to make Baked Aloo Tikki or potato cutlets

The street food business in India is massive. Apart from restaurants, there are specific streets dedicated to street food stalls that serve you dishes like Pani Puris, Kulfis , Samosas , Indo-Chinese. You name it and the street carts have it. People don’t hesitate to grab food from these stalls as long as it satiates their palate.

Ever since I moved abroad, I miss grabbing some hot Gobi Pakodas or a plate of Ragada Pattice (another variation of Aloo Tikki). Although these dishes are yummy to eat, some are made with unhealthy amounts of oil. It becomes difficult to consume such high quantities of oil regularly. Hence, I came up with the idea of making healthy Aloo Tikki with fresh ingredients and less oil.

How to make Baked Aloo Tikki (Tips and tricks)

The process of making Aloo Tikki is fairly simple. Add all your favourite veggies to the boiled potatoes along with spices. Season as per your taste and spice tolerability. Since we are air frying these, you don’t have to worry about the hassle of large amounts of oil. Just make sure that you lightly coat the cutlets with a little bit of oil before putting them in the Air Fryer.

Few things to keep in mind while making Aloo tikkis or patties are:

  1. Binding it all : The binding agent is very important to hold all the ingredients together and hold the shape given to the tikkis. Potatoes in themselves are amazing binding agents. Occasionally some potatoes dry up after boiling and don’t bind well. This makes the tikkis crumble and break while frying. Instead you can try adding some crumbs to the mix and bind it well with a little bit of water. You could also add soaked bread slices and mix it well before shaping them.
  2. Amchur : Also known as dry mango powder is what gives the tikkis a tangy flavour. It’s easily available in any Indian store. If you don’t find it, you can substitute it with sumac. Avoid skipping Amchur and Chaat Masala as these two spices give the tikkis that zing no other spice can give.
  3. Crumb coating : This step is optional. The idea is to give the cutlets a crisp exterior and a soft interior. This job is done by the bread crumbs. You could either coat the cutlets in bread crumbs or skip this step. If you are going to crumb coat the tikkis, then I suggest dipping them in plant-based milk first and then in breadcrumbs.
  4. Serve these tikkis with mint-coriander chutney or spiced plant-based yoghurt. It goes very well with pickled onion rings too. If you want to spruce it up a bit, keep these tikkis between two buns with onion rings and mint-corriander chutney lathered on both sides of the bread. It’s a common snack that we Indians have at tea time.
Aloo tikka served with chutney and yogurt - 6

Freezing & Storing

These potato cutlets can be easily frozen and consumed later. Store them in an airtight bag or ziplock bag in the freezer. It can be stored for up to 3 weeks. Thaw the cutlets a few hours before and air fry them as per instructions.

Give this simple, healthy Aloo Tikki recipe a go and I would love to see which chutney you served it with. Tag me on Instagram . Ciao!

Try other snacks from the blog:

  • Vegan Yoghurt Toast – Spicy
Aloo tikka served with chutney and yogurt - 7

Healthy Aloo Tikki

Ingredients1x2x3x

  • 3 large potatoes boiled
  • 1 red onion chopped
  • 1 green chilli finely chopped
  • 1 inch ginger grated
  • 2 tbsp mint leaves chopped
  • 2 tbsp coriander chopped
  • 2-3 tbsp corn flour
  • Oil for brushing the surface
  • ¼ tsp turmeric
  • 2 tsp paprika
  • ½ tsp cumin powder
  • ½ tsp aamchur/dry mango powder (sub: sumac)
  • ½ tsp chaat masala
  • ½ tsp salt

Instructions

  • Grate the boiled potatoes in a large bowl.
  • Add the chopped onions, chopped green chillli, and grated ginger to the bowl.
  • Then add all the spices along with salt, corn flour (you may sustitute it with rice flour), chopped coriander and mint leaves.
  • Mix everything well to form a soft dough.
  • Grease your hand with oil and shape the tikka to your desired size. Brush them with oil.
  • Air fry or bake at 180C for about 25-30 minutes depending on your apparatus.
  • Serve the Aloo Tikkis with some mint-coriander chutney and fresh plant-based yoghurt!

This quick, flavourful and healthy Tofu Masala Sandwich is going to save your a§§ on days when you want to have a delicious meal but don’t have time! It comes together in 15 minutes and requires very few ingredients! Make this the next time you are craving street food, but healthy, or need to make a quick lunch in between zoom calls.

Tofu masala sandwich served with chutney - 8

Why Bombay Style Sandwich?

Sandwiches are really popular in Mumbai. I remember visiting Mumbai and finding a sandwich stall in every corner, near railway stations, in markets, popular hangout spots etc. These are always spicy and so delicious. Of course they were doused in butter so I decided to make a home and vegan friendly version for all of us to enjoy!

How to Make Tofu Masala Sandwich – Tips and tricks

The steps are very easy. The tofu masala or stuffing is made with grated tofu, tempered with spices. the ingredients are pretty easy to find.

Ingredients for Tofu masala sandwich - 9
  • Make the chutney first and keep ready. This can be done ahead of time and stored in the fridge: Blend a bunch of coriander leaves, 2 tbsp vegan yoghurt, lemon juice, salt, 1 inch fresh ginger, 1-2 green chilies in a blender with just enough water. The chutney should come out with a thick consistency.
  • Tempering spices and aromatics: I used mustard seeds and curry leaves. You can also use cumin seeds and ginger+garlic instead if that is what is available to you.
  • Add the onions and green chilli: the onions don’t need to caramelise. Just cook until translucent or slightly golden brown.
  • Add grated Tofu: Grating then makes them easier to handle in the sandwiches and give a more even shape to the sandwich. You can also choose to crumble the tofu if you wish. Use firm or extra firm tofu for this purpose. Sub with mashed chickpeas or potatoes.
  • Making the sandwich: I chose to use a classic sandwich maker but if you don’t have one, just use a greased grill or a skillet. Press each side down until golden brown and crispy on each side.
Tofu masala sandwich served with chutney - 10

Let me know if you try this healthy Tofu Masala Sandwich and I would love to see your recreation. Tag @beextravegant on Instagram .

If you don’t follow me on Instagram, I think it’s time you do. I post yummy food reels with tidbits about my life.

Try other snacks from the blog:

  • Vegan Yoghurt Toast – Spicy
  • Baked Aloo Tikki – Crispy and Healthy
Tofu masala sandwich served with chutney - 11

Tofu Masala Sandwich

Ingredients1x2x3x

  • 1/2 block tofu grated
  • 1 small red onion
  • ½ tbsp oil
  • ½ tsp mustard seeds
  • 1 or 2 green chilies or jalapeños chopped
  • 8 to 10 curry leaves fresh, frozen or dry
  • ¼ tsp turmeric powder
  • 1 pinch of asafoetida hing (optional)
  • salt as required
  • ½ tsp sugar optional
  • Chaat masala

Instructions

Coriander chutney

  • Blend a bunch of coriander leaves, 2 tbsp vegan yoghurt, lemon juice, salt, 1 inch fresh ginger, 1-2 green chilies in a blender with just enough water. The chutney should come out thicc, like your a§§.
  • Set the chutney aside.

Tofu Masala Sandwich

  • Heat oil in a shallow pan and add mustard seeds.
  • When the mustard seeds start to splutter, asafoetida (hing), if using, on low heat and then curry leaves.
  • Add the chopped jalapeños and onions soon and let the onions get golden on medium-low heat.
  • Add turmeric powder and let it cook until the raw smell goes away.
  • Add the grated tofu and season with salt.
  • Stir and mix the tofu the tofu in for about 2-3 minutes on medium heat. Add the sugar now, if using.
  • Take the tofu masala filling off the heat and set aside. Let it cool down a bit while you grease your sandwich maker.
  • Spread coriander chutney on one slice of bread and ketchup/sriracha on the other.
  • Add the tofu filling on one side, sprinkle with chaat masala and close the sandwich. Press down gently so the filling doesn’t start falling all over the place.
  • Cook in a sandwich maker or on a pan or grill until crispy on both sides.
  • Serve with more chutney and enjoy!
Kerala Kadala curry served with puttu - 12

Kerala Kadala curry/Kari

Ingredients1x2x3x

Chickpeas/Kadala

  • 1 cup/ 180g dry black chickpeas baby brown chickpeas or kala chana
  • 1 tea bag for dark colour optional

Coconut paste

  • 2½ cups water
  • ¾ cup coconut pieces or ½ cup grated coconut, sub with coconut milk or desiccated coconut

Kadala curry Base

  • â…“ cup chopped shallots if available, use pearl onions
  • 1 inch ginger finely chopped
  • 1 or 2 green chilies or serrano peppers chopped
  • A bunch curry leaves about 10
  • ½ tsp mustard seeds
  • ¼ tsp turmeric powder ground turmeric
  • 1 tsp red chili powder to taste
  • 1 tsp ground coriander
  • ¼ tsp ground black pepper
  • 1 tbsp coconut oil
  • 1 to 2 cups water or the black chickpea water
  • salt to taste

Kerala Garam Masala (makes about 3 times this recipe)

  • 5 thin strands of mace
  • 2 inch cinnamon
  • 1 teaspoon fennel seeds
  • 6 cloves
  • 1/4 tsp grated/ground nutmeg

Instructions

Chickpeas

  • Pressure cook (overnight) soaked chickpeas with salt, tea bag and 6-8 cups water until tender.

Kerala Garam Masala

  • Dry roast the Kerala Garam Masala spices till aromatic. Very slightly, do not let it burn!
  • Grind them in a coffee grinder or a mortar pestle and store in a small air tight jar.

Coconut Paste

  • Add coconuts to a blender with just enough water to blend it smooth. Set aside.

Kadala Curry

  • Heat coconut oil in a pan.
  • Add mustard seeds and let them pop.
  • Add chopped shallots. Stir and saute for a minute.
  • Then add the aromatics- ginger, chopped green chilies, curry leaves and saute till the shallots turn light brown.
  • Then add ground spices- red chili powder, coriander powder, black pepper and 1 tsp of the Kerala garam masala.
  • Saute for a minute on low heat.
  • Then add the ground coconut paste and mix well. Saute for about 5 minutes on a low heat.
  • Add the cooked black chickpeas (Kadala) and the chickpea water and stir.
  • Season with the salt and cook kadala until you get the right consistency.
  • Serve kadala curry hot with puttu, like I did here or with dosa (recipe on the blog) or rice.

Notes

  • Sub black chickpeas with white chickpeas or any other beans you have
  • Scaled this recipe as per your needs (make smaller or bigger batch).
  • Sub fresh coconut with coconut milk, frozen coconut or unsweetened desiccated coconut.
  • If cooking chickpeas in a pot, add the soaked chickpeas to 3 cups water in a pot and the salt. Cover and bring the water to a boil. Cook on medium to till they are tender.