Easy Recipe For Crispy Street Style Aloo Tikki – Dal Stuffed Aloo Tikki – Spicy Potato Patty – Snack

Aloo Tikki or spicy potato patty is a popular, delicious, crisp, and flavourful North Indian street food.

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Serves: 6
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INGREDIENTS OF ALOO TIKKI:
☛ 4 medium-sized potatoes
☛ 2 tablespoons besan (chickpea flour)
☛ 2 tablespoons corn starch
☛ 1/2 teaspoon amchur (dried mango) powder
☛ 1/2 teaspoon black pepper powder
☛ 1/2 teaspoon black salt
☛ salt to taste
☛ 1/2 teaspoon chaat masala powder
☛ 1 teaspoon chopped green chilies
☛ 1-2 tablespoons chopped mint and coriander leaves
☛ 1/4 teaspoon garam masala powder
☛ oil for frying
☛ 1/2 teaspoon red chili powder
☛ 1/2 teaspoon roasted cumin powder

INGREDIENTS OF DAL STUFFING:
☛ 1/4 cup yellow moong dal
☛ 1/4 cup boiled green peas
☛ 2 tablespoons Oil
☛ Pinch of asafoetida
☛ 3/4 teaspoon coriander leaves
☛ 3/4 teaspoon coriander seeds
☛ 3/4 teaspoon cumin seeds
☛ 3/4 teaspoon fennel seeds
☛ Salt to taste
☛ 3 tablespoons cashew nuts
☛ 3 tablespoons raisins
☛ 1 teaspoon grated ginger
☛ 1 teaspoon chopped chilies
☛ 1 teaspoon coriander powder
☛ 1/4 teaspoon Red chili powder
☛ 1/4 teaspoon garam masala powder
☛ 1/2 turmeric powder
☛ 1 teaspoon amchur powder
☛ 1/2 teaspoon chaat masala powder
☛ 1 1/4 cups water for cooking dal

MAKE DAL STUFFING:
1. Rinse 1/4 cup yellow moong dal and soak it for about 3-4 hours.
2. After 4 hours, discard the water from the dal and rinse it again.
3. In a saucepan add soaked dal, 1 1/4 cups of water, 1/2 teaspoon of salt, and stir well.
4. Cover the pan with the lid and cook over medium heat for 7-8 minutes or until tender. Once the dal is softened, turn off the heat. Drain, if there is too much water. Keep it aside.
5. In a pan heat 2 tablespoons oil. Once hot, add asafoetida, coriander seeds, fennel seeds, cumin seeds and let them splutter for a minute.
6. Now add cashews and raisins and sauté for 1 minute over medium-low heat. After that, add grated ginger, chopped chilies, and sauté for another 1 minute.
7. Add green peas and cook for 1 minute. After that, add cooked dal and sauté 1 minute over medium-low heat. Now add salt, coriander powder, red chili powder, turmeric powder, garam masala powder, amchur powder, and chaat masala powder. Stir well to combine and cook for another 3-4 minutes or until dal is dried and nicely coated with spices.
8. Add coriander leaves and mix everything well. Cook for 1 minute or until mixture comes together like a dough. Stuffing is ready. Transfer stuffing to a bowl and keep it aside to cool completely.

MAKE ALOO TIKKI:
1. On a plate, grate boiled potatoes. Add roasted besan (chickpea flour), corn starch, black salt, red chili powder, roasted cumin powder, black pepper powder, amchur powder, chaat masala powder, garam masala powder, chopped green chilies, and chopped mint coriander leaves. Now mix everything together.
2. Now, add salt to taste and keep mixing until everything binds well. You should get a smooth non-sticky ball. If for some reason your mixture is still sticky, then add 1-2 tablespoons of more corn starch.

MAKE STUFFED ALOO TIKKI:
1. Grease your palms and take a small portion of aloo tikki mixture and roll it into a smooth ball. Flatten the ball with your palm to make a disc and press. Now add 1-2 tablespoons of dal stuffing to the center.
2. Gather all the edges to the center and seal the potato mixture. Roll into a ball and then flatten it gently to make a patty. And roll it like a wheel to get the smooth finish.

SHALLOW FRY ALOO TIKKI:
1. Heat oil in a broad non-stick or cast iron pan. Once the oil is hot, switch the heat to medium-low and slide tikkis gently into the hot oil.
2. Shallow fry tikkis from the bottom, until they are golden and crispy.
3. Drain, fried tikkis on a kitchen towel-lined plate. Garnish and serve hot.
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Soundtrack: Sardana by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/5002-sardana
License: http://creativecommons.org/licenses/by/4.0/