Aloo and Tofu Chap – veggie, vegan & gluten free


Preparation time- 30 min Cooking time-15 min Serve- 2 to 4 people


350g grated soyabean tofu

250g cooked and grated potato

1 tbsp chopped green chilli

1 tbsp chopped fresh coriander

50g chopped red onion

1 tsp awjain

1 tsp ground cumin

1 tsp ground chilli

½ tsp ground turmeric

50g chickpea flour

50g chopped tomato

Salt according to your taste

1 tsp ginger & garlic paste

50ml frying any oil


Methods for preparation

1. Add all prepared ingredients into large bowl except for the oil and half of the chickpeas flour.

2. Mix well to combine all spices. Do not over mix.

3. Add a little bit water in your palm and make individual round, thick and flat shape using the palm.

4. Coat all prepared potato and tofu chap/cake/tikki with rest of chickpeas flour.

5. Heat a pan with 2 tbsp of oil.

6. Place prepared chap on the pan and fry it on medium to high heat for about 1- 2 mins.

7. Gently flip it and fry the other side until brown and crisp.

8. Remove from pan and transfer to paper towel to absorb the oil from chap.

9. Serve immediately with any fresh salad and chutney.

Sarah Brooks

Sarah Brooks

Sarah has worked in marketing and content creation for many years. In her role at Newsgroup, she is the online editor of with a particular interest in local news and events. Sarah also works closely with our editorial team on our printed editions in Tallaght, Lucan, Clondalkin and Rathcoole/Saggart. If you have a story and would like to make contact please email Sarah at


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