Stuffed aloo tikki is an easy and tasty snack or tikki recipe made with spicy chana dal stuffing and boiled potatoes. The recipes are typically made by street vendors and served as chaat recipes with a choice of chutney. These Crispy golden potato fritters filled with tangy spiced chana dal are loved by all kinds of age groups. There are many variations to this popular aloo tikki recipe, but this recipe I share our own Delhi street-style version.
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Aloo tikki recipe| how to make stuffed aloo tikki | stuffed aloo patties
Ingredients
For aloo tikki
- 2 cup mashed potatoes
- ¾ cup poha
- 2 tbsp rice flour
- Salt to taste
- 1 tsp red chilli powder
- Oil to shallow fry
For stuffing
- ½ cup boiled chana dal
- Pinch of hing
- 1 tsp cumin seeds
- ½ tsp ginger paste
- 1 tsp green chilli paste
- ¼ cup boiled peas
- ½ tsp red chilli powder
- 1 tbsp crushed coriander seeds
- 1 tsp dry mango powder
- 1/2 tsp garam masala
- Salt to taste
- Some fresh coriander leaves
- 1 tbsp roasted gram flour
For chaat
- 2 tbsp curd
- Green chutney
- Tamarind dates chutney
- Chopped tomatoes
- Chopped onion
- Red chilli powder
- Chaat masala
- Cumin powder
- Sev
- Coriander leaves
- Pomegranates seeds
Instructions
- In a pressure cooker, boil chana dal and potatoes on a medium flame for 2 whistles or till they become soft.
- Cool down it completely.
For stuffing
- In a pan, add oil, hing, cumin seeds, ginger paste and green chilli paste. Sauté for a minute.
- Then add cooked chana dal, and peas and mix well. Add red chilli powder, coriander powder, dry mango powder, garam masala, salt, roasted gram flour and sugar. Mix well
- Slightly mash the mixture and add some coriander leaves. Switch off the flame and cool down the mixture.
For aloo tikki
- In a mixing bowl, add grated boiled potatoes, soaked poha, rice flour, salt and red chilli powder. Mix well and bind the mixture into dough.
- Grease your hand with oil, take some potato mixture and round it into a ball shape. Press the ball with your finger to make a small circle.
- Keep 1 tbsp filling in the centre and bring the ends together.
- Roll into a round and then gently press to make the flat tikki.
- Refrigerate the tikki for 15-20 minutes.
- Heat oil in a pan, add the tikki and fry them on medium-low flame until tikki are browned and crisp from all sides.
- Serve crispy aloo tikki with chutney and tomato sauce.
For chaat
- On a plate, arrange aloo tikki, add curd, green chutney, tamarind chutney, chopped tomatoes, chopped onion, sev, cumin powder, chaat masala, red chilli powder, coriander leaves and pomegranate seeds.
- Serve aloo tikki chaat immediately.
Notes
- cool down boiled potatoes completely.
- poha absorb all water content from the mixture and easily bind tikki together.
- Rice flour gives crispiness to the aloo tikki roll.
- Refrigerate aloo tikki for 15 minutes before frying.
- shallow fry aloo tikki on medium-low flame.
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