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Channa Dal Stuffed Potato Tikki recipe

Channa Dal Stuffed Potato Tikki

by Ritu Nanda (@no1cookingbyritu)
5.0
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From 1 rating
Prep Time
30min
Cook Time
25min
Total Time
55min

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

4 Servings
(1 serving = 2 tikkis)
  • 8piece
    potatoes
  • 1tbsp
    cornflour
  • 1cup
    channa dal
  • 1/4tsp
    turmeric
  • 1/2tsp
    roasted cumin powder
  • 1tsp
    fennel seeds
  • 1tbsp
    coriander powder
  • 1tsp
    red chili powder
  • 1tsp
    amchoor
  • 1tsp
    chaat masala
  • 2piece
    green chillies, finely chopped
  • 1tbsp
    green coriander stems
  • 6tbsp
    cooking oil

How to make Channa Dal Stuffed Potato Tikki

  1. Soak the lentils for 2 hours. Drain and add ½ cup fresh water and the turmeric powder.

    Step 1.1: Soak the lentils for 2 hours
    Step 1.2: Soak the lentils for 2 hours
  2. 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.

    Step 1.1: Boil the lentils along with the potatoes in a separate container in a pressure cooker for about 20 minutes
  3. Peel and mash the potatoes. Mix with 1 tsp salt, some black pepper and 1 tsp oil.

    Step 1.1: Peel and mash the potatoes
  4. 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.

    Step 1.1: For the dal, drain any excess water and add all the dry spices, chaat masala, coriander stems, and lemon juice for a fresh flavor
    Step 1.2: For the dal, drain any excess water and add all the dry spices, chaat masala, coriander stems, and lemon juice for a fresh flavor
    Step 1.3: For the dal, drain any excess water and add all the dry spices, chaat masala, coriander stems, and lemon juice for a fresh flavor
    Step 1.4: For the dal, drain any excess water and add all the dry spices, chaat masala, coriander stems, and lemon juice for a fresh flavor
  5. Add the cornflour to the dal to absorb any extra moisture.

    Step 1.1: Add the cornflour to the dal to absorb any extra moisture
  6. 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.

    Step 1.1: Take a small ball of the potato mix, flatten it, and fill with a tablespoon of dal mix
    Step 1.2: Take a small ball of the potato mix, flatten it, and fill with a tablespoon of dal mix
    Step 1.3: Take a small ball of the potato mix, flatten it, and fill with a tablespoon of dal mix
    Step 1.4: Take a small ball of the potato mix, flatten it, and fill with a tablespoon of dal mix
    Step 1.5: Take a small ball of the potato mix, flatten it, and fill with a tablespoon of dal mix
  7. Shallow fry the tikkis on a cast iron tawa until your desired crispness.

    Step 1.1: Shallow fry the tikkis on a [cast iron ](https://amzn
    Step 1.2: Shallow fry the tikkis on a [cast iron ](https://amzn
  8. Serve with homemade mint and date chutney and onion slices. Enjoy!

    Step 1.1: Serve with homemade mint and date chutney and onion slices

Tips & Tricks

  1. Instead of cornflour, you can also use poha or fresh breadcrumbs for binding.

  2. 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

5.0
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From 1 rating
a

ashimanr1122

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All time favourite! Loved the recipe 🩷

n
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Recipe by

Ritu Nanda

(@no1cookingbyritu)

“Exploring the science of deliciousness!” I invite all you wonderful food lovers to join me on a culinary journey as I delve into new wholesome...

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