INGREDIENTS
For the tikkis
5 medium-sized potatoes, boiled, peeled and mashed, 2 small onions, finely chopped, 2 green chillies, deseeded and finely chopped, 2 tbsp corn flour, 1 tsp lemon juice, Salt to taste, Oil for frying
For the stuffing
4 tbsp chana dal (gram lentil), ½ tsp amchur powder (dry mango powder), ½ tbsp garam masala powder, ½ tsp red chilli powder, Salt to taste
For the serving
¼ cup green chutney, 1 tbsp chilli-garlic chutney, ½ cup date-tamarind chutney, ½ cup sev, ½ cup onions, finely chopped, ½ cup curd (yogurt), beaten, A pinch of red chilli powder,
For garnishing
A pinch of chaat masala powder for garnishing
METHOD
• Soak the chana dal for two hours and cook it till soft in a pressure cooker.
• Drain the extra water from the cooker and allow it to cool.
• Prepare the stuffing by mixing cooked chana dal, amchur powder, garam masala and red chilli powder in a bowl. Mash it a little.
• Take the mashed potatoes in a large bowl, add chopped onions, green chillies, corn flour, lime juice and salt to it. Mix well.
• Divide the prepared mixture into 16 equal portions and shape them round.
• Take one portion and press a little to make 1/3 inch thick tikki. Now place 1-2 tsp stuffing in the centre of the tikki.
• Wrap it from all sides and make it round. Again press a little and flatten the stuffed ball into a tikki. Repeat the process for the remaining portions.
• Heat a non-stick frying pan and drizzle a teaspoon of oil over it. Put 6-8 tikkis on it and cook
on medium heat for 2-3 minutes until the bottom surface turns golden brown.
• Turn the sides, drizzle some more oil around the circular edges and cook another 2-3 minutes until it turns brown.
• Transfer the tikkis onto a plate. Repeat the process for the remaining tikkis. Your stuffed aloo tikkis are ready.
How to serve
• Take 2-3 aloo tikkis on a serving plate, top with 1 tsp green chutney, 2 tsps date-tamarind chutney and ½ teaspoon chilli-garlic chutney.
• Sprinkle onions and sev on top followed by 2 tsp beaten curd. Sprinkle red chilli powder and chaat masala powder over it.
• Serve immediately.
