Stuffed Aloo Tikki is shallow fried and stuffed with Moong dal (yellow split & skinless lentils). This healthy snack satisfies the craving of street food. It can be indulged as it is or as a chaat. Potato tikki is popular Indian street food. This potato tikki has a small twist of stuffing, which makes it more interesting and delicious.
In India people crave for Tikki specially in monsoon time. There are lots of Tikki varieties in India. Each state or even each city has their unique taste and way of making it. Tikki is best served with ketchup or chutney. Also it is popularly used in chaat recipes.
Ingredients for Stuffed Aloo Tikki:
I have used very few ingredients for this recipe. Basically this is mashed boiled potato mixture with some spices and then stuffed with spiced cooked moong dal.
I like moong dal and it is very easy to cook. But other lentils like split urad dal or chana dal can also be used. However their cooking time will be vary.
Spices I have used are enough for flavors but you can add other spices of your choice.
This tikki can be deep fried too but I always choose to shallow fry when possible.
Serving Stuffed Aloo Tikki:
This stuffed tikki is great to have with tea. Also can be served with ketchup, spicy chutney, sweet tamarind chutney or sweet yogurt.
It can also be served as chaat, take tikkis on the plate and top with sweet tamarind chutney, sweet yogurt, green chutney and sprinkle some fine sev. Garnish with coriander and a very flavorful and chatpata chaat is ready.
So this street style food is not only healthy but full of flavors and easy to make. It is great for starter and a perfect item to include in your party menu. Hope you will try soon and comment below your experience.
You may like other snack & street food recipe:
Tawa Pulao Without Onion Garlic
Recipe Card
STUFFED ALOO TIKKI
Ingredients
For Stuffing:
- ½ Cup moong dal ((yellow split and skinless lentils))
- 1 teaspoon oil
- ¼ teaspoon asafoetida / Hing
- ¼ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon amchur ((dry mango powder))
- Salt to taste
- 2 tablespoon chopped coriander
For Tikki:
- 4 Medium or 3 large boiled potatoes
- 1 tablespoon ginger paste
- 2 teaspoon green chilli paste or as needed
- Salt to taste
- ½ Lime juiced
- Oil as needed for shallow frying
Instructions
For Stuffing:
- Wash moong dal thoroughly and soak for at least 30 minutes. After 30 minutes cook moong dal in 2 cups of water with turmeric powder and salt until just cooked. Moong dal should not be mushy and should stay intact. Drain water completely form moong dal and let it cool completely.
- Heat 1 teaspoon oil in a pan and add asafoetida, cooled moong dal and mix well. Add red chilli powder, cumin powder, coriander powder and amchur powder. Mix well and sauté for 2-3 minutes. Taste and add salt if needed. Turn off the heat and add chopped coriander and mix well. Set aside this mixture.
For Tikki:
- Peel off the skin from boiled potatoes and mash with potato masher. Add ginger paste, chilli paste, salt and lime juice. Mix well.
- Take a portion of mashed potatoes, make a dent in the center and put some stuffing in the center. Close the edges to enclose the stuffing.
- Roll into ball and press gently and give shape of Tikki.
- Heat a little oil on a non-stick pan or tawa and shallow fry tikkis on low to medium heat until golden brown on both sides.
- Serve immediately with chutney or ketchup. Other way is to pour some sweet yogurt, tamarind chutney, green chutney and sprinkle some fine sev.
Thanks for coming! Let me know what you think.