Revithokeftedes or the Greek Style chickpea fritters is my first dish from the Greek Cuisine. I was eying the Revithosoupa or the Chickpea soup that seems to be quite popular, both in the BM group and in general. I had to give a skip as I didn’t have a couple of ingredients that seem to be part of the soup.
When I landed in this greek blog, I bookmarked so many dishes that I wanted to make. It was almost like I was reading an Indian cuisine, with the number of dishes being so similar to our own Indian cuisine. I picked up three different categories to experiment how it tastes. The first one is this Revithokeftedes, the chickpea cutlet or tikkis, so similar to our own version.
Just as mentioned in the original recipe, I took over four days to finally make it. While the blogger talks about cooking the chickpea over hours to get a smooth, nicely cooked chickpea, I simply used the pressure cooker and everything else was so simple. Even the spices that went into making this fritters were just like ours.
Well, then you may ask why I tried something so similar to our own, my answer would be to know how other cuisines enjoy this ingredient in their way. Just as the author says, this fritter was nice chunky and enjoyable. Revithokeftedes | Greek Chickpea Fritters
1 cups Kabuli Chana / Chickpeas
1 cup Onions
1/2 cup Garlic chopped
1 cup Potatoes boiled and mashed
Olive Oil for frying
Salt to taste
1/2 tsp Peppercorns
1 tsp Coriander Seeds
1 tsp Mint dried
1 tsp Oregano dried
How to make Revithokeftedes | Greek Chickpea Fritters
Wash and soak the dried chickpeas overnight or for 8 hours. When ready to pressure cook, change the water couple of times, then take the chana in the pressure cooker along with salt, cloves, garlic and dried thyme. Pressure cook for 4 to 5 whistles or till done. Let the pressure fall down, before draining the chickpeas.
Remove the spices, drain the chickpea, reserve the cooked water. Once the chickpea is cooled down, you can remove the skin off by popping each chickpea. What I did was to mash it with the potato masher, the peels come out naturally. Pick it out and discard. I left most of the skin intact as that adds to the volume.
Microwave 2 medium potatoes, peel and mash into the chickpea. I pulsed it a couple of times to get the smooth dough.
Heat a nonstick pan, cook finely chopped onions, garlic in 2 tbsp of olive oil until tender and translucent. Set aside.
Now cook the smooth chickpea, potato dough with 2 tsp of reserved water, for 10 mins. Next, add the sauteed onions mix to this and combine everything well.
Pulse the spices to get a coarse powder, add to the dough and mix well.
Heat a nonstick pan with 2 tsp oil.
When you are ready to make the fritters, scoop out small balls, flatten and place on the hot oil. Cook on low flame to ensure the fritters are cooked well.