Stuffed Aloo Tikki
Delicious yummy and homemade Stuffed Aloo Tikki is an incredible starter perfect for any occasion. Whether be those countless parties or get-togethers, these full-flavored cutlets or tikkis made with the combination of potatoes, spices, and lentils make an excellent appetizer. Oh, the best part is that it's Vegan and gluten-free too, isn’t that amazing?
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour
PREPARE THE FILLING
In a pan heat oil, add chana dal and saute for a minute. Add all the spices one by one..
Mix in chickpea flour (besan) and saute for for 2-3 minutes till the flour is thoroughly cooked and is dark in color. Allow it to cool down completely.
PREPARE THE OUTER LAYER
Assemble all the ingredients for outer covering.
Wash and soak poha (thick rice flakes) for 2-3 minutes in cold water. After the desired time, drain the water. Make sure it is well drained.
Allow the poha (thick rice flakes) rest a while in the strainer until the excess water is drained through and the flakes feel dry.
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 poha (flattened rice) and mash it into the potato mixture .
Knead the mashed potatoes like a dough, if it feels sticky add 1 teaspoon of rice flour and knead the mixture till it's smooth like a dough. If you opted to add rice flour to the potato mix then adjust seasonings.
Finish the dough with a teaspoon of oil.
ASSEMBLING ALOO TIKKI
Take some potato mixture in your hands and roll it like a ball.
Flatten this ball and add 1 tablespoon cooked lentil mixture in the center.
Bring all the sides together and secure the potato ball. Seal and pinch the ball in the center until it look like a big dough ball.
Gently flatten the ball. Repeat the process with rest of the dough and filling.
TIME TO FRY OR PAN-COOK THE TIKKIS
Heat and grease a pan, add tikkis to the hot pan.
Cook from one side and apply oil as needed.
Turn 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 pan. When hot, add tikkis and fry until golden brown. Transfer the fried tikkis on to a paper napkin and drain the excess oil. Top these aloo tikkis with your choice chutneys, curd, some chopped onions, chaat masala and enjoy it like a chaat!!
Can I make these Tikkis without stuffing?
Of course, you can! Simply add the following seasonings to the potato-beaten rice mixture:
Combine all the ingredients and mix until well blended. Shape and cook.
Can I make these Tikkis a day in advance?
Sure, you can! Stuff and shape the Tikkis. Line the airtight container with a paper napkin and arrange the tikkis in the container. If needed, place another paper napkin on top of the bottom tikkis and arrange the leftover tikkis on top. Tikkis can be stored in the refrigerator for 2 days. After that, the potatoes will start to release their moisture.
Can I freeze these Tikkis?
I would not recommend freezing the raw tikkis. Raw Potatoes in any form should not be frozen, because potatoes contain a lot of moisture and when thawed it will release water and the tikkis will become completely unpalatable. They will lose their shape and texture during frying or pan-cooking.
But here is some good news. You can partially pan-cook this tikkis until light brown and then freeze.
- Dried mango powder,
- Chopped cilantro leaves,
- Green chilies,
- Crushed Fennel seeds,
- Chaat masala, and
- Black salt
Calories: 80kcal | Carbohydrates: 14g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 108mg | Fiber: 5g | Sugar: 1g | Vitamin A: 50IU | Calcium: 32mg | Iron: 2mg