PUNJABI ALOO TIKKI
Makes :
10 pieces
Preparation Time :
Cooking Time :
Preparation Method :
- Soak channe ki dal for 3-4 hours.
- Heat 1 tablespoon oil in a kadai. Add jeera, allow to splutter. Add chopped green chilies, chopped ginger, red chili powder and salt.
- Drain dal and add to the kadai. Cover and let it cook on low heat till it turns soft and gets cooked. Sprinkle some water while it is being cooked.
- Cook dal till soft and dry. Add chaat masala, garam masala and chopped coriander leaves. Remove from fire and keep aside to cool.
- Boil, peel and mash potatoes. Add 2 tablespoon cornflour and 1 teaspoon salt.
- Grease the palm of your right hand. Take a ball of mashed potatoes on the oiled palm. Make a shallow cup with the ball of mashed potatoes.
- Place a tablespoon of dal filling in the centre and seal well to form a ball. Flatten the ball to form a tikki.
- Heat oil on a tawa or a frying pan. Shallow fry 2-3 tikkis at a time till well browned and crisp on both sides.
- Serve hot with imli and poodina chutney.
INGREDIENTS
- 6 medium potatoes - boiled and mashed
- 2 tablespoon corn flour
- 1 teaspoon salt
- IDHAYAM sesame oil for shallow frying
Filling
- 100 grams channa dal
- ½ teaspoon jeera
- 2 green chilies - finely chopped
- ½ " piece ginger - finely chopped
- ½ teaspoon red chili powder
- Salt to taste
- ½ teaspoon chaat masala
- ½ teaspoon garam masala
- 1 tablespoon coriander leaves - chopped
12 comments for “Punjabi Aloo Tikki”
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