Rains..rains and more rains.. when the weather is such what can you crave for – yummy STREET FOOD and that too homemade. So I am headed to my kitchen to prepare one the most popular street food of India- Stuffed Aloo tikki ♥. Aloo tikkis are cute little potato patties that are stuffed with spicy dal mixture and pan fried till crispy and brown. These aloo tikkis are easy to prepare and uses very few ingredients and are bursting with flavor.
Most of the time goes in the prep work – boiling, peeling, mashing, kneading the potato dough, boiling dal, and finally stuffing the tikkis, but believe me it’s worth the effort. Knead boiled potatoes and soaked poha (flattened rice) along with spices to form a non-sticky dough. Poha is used as a binding agent but you can substitute poha with breadcrumbs or even cornflour. Make sure the potato dough is lump free and smooth in texture but if it still feels sticky than it needs more binding. Just add more mashed poha (breadcrumbs or cornflour) and adjust the seasonings.
Chana dal is boiled, drained and sauteed with aromatic spices to create a flavorful filling. After stuffing, you can either fry these tikkis/patties or pan toast them until crispy. Either way they will turn out crispy and tasty. Combination of all these flavors is what make these tikkis flavorful and mind blowing ♥.
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Stuffed Aloo Tikki
ALOO TIKKI COVERING
- 3 big Boiled and Peeled potatoes
- 2/3 cup Poha
- 1/4 -1/2 teaspoon Degi Mirch or Red chili Powder
- Salt to taste
- 1-2 teaspoon Oil to coat the potato dough
- 1 cup Boiled chana dal OR Bengal Gram lentils
- 1.5 tablespoon Besan (Chickpea flour)
- 1/4 teaspoon Dried mint leaves
- 1/2 teaspoon Roasted cumin seeds
- 1/4 -1/2 teaspoon Mango Powder (Amchur Powder )
- 1/2 teaspoon Garam Masala Powder
- Salt to taste
- 1 tablespoon Oil for tempering
- 2 tablespoon Oil to toast aloo tikki
- Assemble all the ingredients for outer covering.
- Wash and soak poha (flattened rice) for 2-3 minutes in cold water. Drain and mash poha (flattened rice) with your hands.
- Make sure it is nicely drained and completely dried.
- In a large bowl mash potatoes and make sure there are no large pieces. Add salt and red chili powder and mix it well.
- Add mashed poha (flattened rice) .
- Knead the mashed potatoes like a dough, if it feels sticky...
- Add 1-2 teaspoon oil...
- Keep kneading the mixture till it's smooth like a dough, adjust seasonings..
- Cover and keep it aside.
- Assemble all the ingredients.
- Drain boiled chana dal.
- In a kadhai heat oil, add chana dal and saute for a minute. Add all the spices one by one..
- Mix in besan and keep sauteing for 2-3 minutes till besan is thoroughly cooked and is dark in color. Allow it to cool down completely.
ASSEMBLING ALOO TIKKI
- Take some dough in your hands and roll it like a ball.
- Flattened the ball....
- Add 1 tablespoon mixture in the center...
- And start bringing all the sides together and seal the potato ball from all sides making it look like a big tennis shaped ball.
- Gently flatten the ball...
- Raw aloo tikkis are shaped and ready to be fried or toasted.
TOASTING ALOO TIKKI
- Heat and grease a pan...
- Add tikkis to the hot pan...
- Cook them from one side and apply oil as needed.
- Turn them occasionally and brown them evenly on both sides.
- Once crisp and brown, remove and serve it hot with green chutney of your choice.
- If you choose to fry these tikkis, then heat oil in a kadhai. When hot, add tikkis and fry till golden brown. Drain them on a paper towel and serve hot.
- Top these aloo tikkis with your choice chutneys, curd, some chopped onions, chaat masala and enjoy it like a chaat!!