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| Main ingredients | Potatoes, Ginger-green chilli paste, Fresh breadcrumbs, Green chutney, Split Bengal gram (chana dal), Ghee, Cumin seeds, Garam masala powder, Red chilli powder, Turmeric powder, Fresh coriander leaves, Lemon juice |
| Cuisine | Indian |
| Course | Snack |
| Prep time | 35-40 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- 3 medium potatoes (aloo), boiled, peeled and mashed
- 2 teaspoons ginger-green chilli paste
- Salt to taste
- 1 tablespoon chopped fresh coriander leaves
- ½ cup fresh breadcrumbs
- Oil for greasing + for deep frying
- Green chutney to serve
- Stuffing
- ½ cup parboiled split Bengal gram (chana dal)
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- ½ teaspoon garam masala powder
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 2-3 tablespoons chopped fresh coriander leaves
- ½ tablespoon lemon juice
- Salt to taste
Method
- Heat ghee in a non-stick pan, add cumin seeds and let them change colour. Add parboiled Bengal gram, garam masala powder, red chilli powder, turmeric powder and coriander leaves, mix well and cook for 2-3 minutes.
- Add lemon juice and salt and mix well. Take the pan off the heat and allow to cool completely.
- To make the tikki, take potatoes in a large bowl. Add ginger-green chilli paste, salt, coriander leaves and breadcrumbs and mix till well combined.
- Grease your palms with some oil and take a portion of the potato mixture and spread it evenly. Place a portion of the stuffing in the centre, bring the sides to the centre, press and seal. Make more tikkis in the same way.
- Heat sufficient oil in a kadai. Gently slide in the tikkis, a few at a time, and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange the tikkis on a serving plate and serve hot with green chutney.
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