How to make Moong Dal Stuffed Aloo Tikki -
Potatoes boiled and mashed stuffed with moong dal,shaped into tikkis and shallow fried.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split green gram skinless (dhuli moong dal) (मूंगदाल धुली), Potatoes (आलू)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Moong Dal Stuffed Aloo Tikki checkout Kanji Bada, Dal Puri, Mangodi Palak Wade, Dal Noodle Pakoda - SK Khazana . You can also find more Snacks and Starters recipes like Idli Chilly Fry Poached Eggs On Vegetables Stuffed Omelette Beetroot Amle ki Tikki
Moong Dal Stuffed Aloo Tikki Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Moong Dal Stuffed Aloo Tikki Recipe
Split green gram skinless (dhuli moong dal) 1 1/2 cups
Potatoes boiled and grated 4 large
Salt to taste
Turmeric powder 1/4 teaspoon
Oil to shallow fry
Asafoetida a pinch
Ginger finely chopped 1 inch piece
Green chillies finely chopped 3
Lemon juice 1 teaspoon
Cumin seeds 2 teaspoon
Fresh coriander leaves finely chopped 2 tablespoons
Rock salt (sendha namak) powder 1/2 teaspoon
Red chilli powder 1/4 teaspoon
Yogurt 1 cup
Tamarind chutney as required
Green chutney as required
Method
Step 1
Boil moong dal in three cups of water with salt and turmeric powder till just cooked (al dente).
Step 2
Add salt to grated potatoes and mix. Knead till smooth. Set aside.
Step 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.
Step 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.
Step 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.
Step 6
Press gently and roll the edges on the tabletop to smoothen the sides.
Step 7
Heat a little oil on a tawa and shallow fry the tikkis on low heat. This way they will be crisp.
Step 8
Mix salt, rock salt, roasted cumin powder and chilli powder. Whisk yogurt. Place the tikke powder.
Step 9
Serve immediately with tamarind chutney and green chis on a plate, pour the yogurt over and sprinkle the mixed spicutney.
Nutrition Info
Calories : 1923 Kcal
Carbohydrates : 290.9 gm
Protein : 89.6 gm
Fat : 45.1 gm
Other : Iron- 16.4mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
