Aloo Tikki

Prep: 15 minutes | Cook: 20 minutes | Servings: 2

Ingredients

For Filling

1 cup chana dal, soaked & boiled

2 medium potatoes, boiled and grated

2 green chillies, finely chopped

½ tbsp fennel seeds (saunf), crushed

1 tsp roasted cumin powder

1 tbsp ginger, chopped

1 tsp dried mango powder

2 tsp red chilli powder

Salt to taste

1 tbsp coriander leaves, roughly torn

For Tikki

3-4 medium potatoes, boiled and grated

Salt to taste

Oil for greasing

1 tbsp ghee

Oil for frying

Coriander sprig for garnish

Process

  • For the filling, mix all ingredients together in a bowl and set aside till in use.
  • To prepare the tikki, add grated potatoes and salt to a bowl and mix well until its all smooth.
  • Apply some oil on your palms and divide the prepared tikki mixture into equal portions, shape into lemon sized balls.
  • Flatten these balls between your palms slightly and make an impression with your thumb, forming a well.
  • Fill in the prepared filling and seal the edges. Roll back and flatten with palms.
  • Heat oil and ghee in a pan, Shallow fry the prepared aloo tikkis till golden brown on both sides while pressing the tikka with the back of spoon in intervals.
  • Drain on absorbent paper.
  • Sprinkle chaat masala and garnish with coriander sprig.
  • Serve hot with green chutney, imli chutney and curd.

 

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