STUFFED ALOO TIKKI
Stuffed aloo tikki is spicy, tangy and very satisfying. It is with great flavors and can be served as chaat.
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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.
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