Moong Dal Stuffed Aloo Tikki

Ingredients list for Moong Dal Stuffed Aloo Tikki

• 1 1/2 cups Split green gram skinless (dhuli moong dal)
• 4 large Potatoes boiled and grated
• to taste Salt
• 1/4 teaspoon Turmeric powder
• to shallow fry Oil
• a pinch Asafoetida
• 1 inch piece Ginger finely chopped
• 3 Green chillies finely chopped
• 1 teaspoon Lemon juice
• 2 teaspoon Cumin seeds
• 2 tablespoons Fresh coriander leaves finely chopped
• 1/2 teaspoon Rock salt (sendha namak) powder
• 1/4 teaspoon Red chilli powder
• 1 cup Yogurt
• as required Tamarind chutney
• as required Green chutney

Method

1. Boil moong dal in three cups of water with salt and turmeric powder till just cooked (al dente).
2. Add salt to grated potatoes and mix. Knead till smooth. Set aside.
3. Heat one tablespoon of oil, add asafoetida, chopped ginger, chopped green chillies and parboiled moong dal and a little salt.Stir-fry for two to three minutes.
4. Add a little lemon juice and spread on a plate to cool. Dry roast cumin seeds till dark brown. Cool and grind to a fine powder. Add chopped coriander to the moong dal and mix.
5. Take a portion of mashed potatoes in damp palms, make a dent in the center, put some stuffing in the center and close in the edges to enclose the stuffing.
6. Press gently and roll the edges on the tabletop to smoothen the sides.
7. Heat a little oil on a tawa and shallow fry the tikkis on low heat. This way they will be crisp.
8. Mix salt, rock salt, roasted cumin powder and chilli powder. Whisk yogurt. Place the tikke powder.
9. Serve immediately with tamarind chutney and green chis on a plate, pour the yogurt over and sprinkle the mixed spicutney.

Nutrition Info