Channa Dal Stuffed Potato Tikki
by Ritu Nanda (@no1cookingbyritu)A delicious and healthier version of street food snacks, these crispy savoury tikkis are filled with the protein-packed goodness of Channa Dal (chickpea lentils).
Ingredients
- 8piecepotatoes
- 1tbspcornflour
- 1cupchanna dal
- 1/4tspturmeric
- 1/2tsproasted cumin powder
- 1tspfennel seeds
- 1tbspcoriander powder
- 1tspred chili powder
- 1tspamchoor
- 1tspchaat masala
- 2piecegreen chillies, finely chopped
- 1tbspgreen coriander stems
- 6tbspcooking oil
How to make Channa Dal Stuffed Potato Tikki
Soak the lentils for 2 hours. Drain and add ½ cup fresh water and the turmeric powder.
Boil the lentils along with the potatoes in a separate container in a pressure cooker for about 20 minutes. The dal should be soft but not mushy. You can also cook both individually if you prefer.
Peel and mash the potatoes. Mix with 1 tsp salt, some black pepper and 1 tsp oil.
For the dal, drain any excess water and add all the dry spices, chaat masala, coriander stems, and lemon juice for a fresh flavor. My trusted grinder comes in handy whenever I need freshly ground spices.
Add the cornflour to the dal to absorb any extra moisture.
Take a small ball of the potato mix, flatten it, and fill with a tablespoon of dal mix. Seal and shape it. It’s easier to shape them with your hands slightly oiled.
Shallow fry the tikkis on a cast iron tawa until your desired crispness.
Serve with homemade mint and date chutney and onion slices. Enjoy!
Tips & Tricks
Instead of cornflour, you can also use poha or fresh breadcrumbs for binding.
Using a well-seasoned cast iron skillet is a healthier choice as it requires less oil to cook and enriches the food with iron.
Reviews
ashimanr1122
All time favourite! Loved the recipe 🩷
Recipe by
Ritu Nanda
(@no1cookingbyritu)
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