Aloo tikki recipe| how to make stuffed aloo tikki | stuffed aloo patties
Author Nehas Cook Book
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Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Course chaat, Snack
Cuisine Indian
Servings 4servings
Ingredients
For aloo tikki
2cupmashed potatoes
¾cuppoha
2tbsprice flour
Salt to taste
1tspred chilli powder
Oil to shallow fry
For stuffing
½cupboiled chana dal
Pinchof hing
1tspcumin seeds
½tspginger paste
1tspgreen chilli paste
¼cupboiled peas
½tspred chilli powder
1tbspcrushed coriander seeds
1tspdry mango powder
1/2tspgaram masala
Salt to taste
Some fresh coriander leaves
1tbsproasted gram flour
For chaat
2tbspcurd
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.