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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
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).
Chefadora AI has the answer - timers, swaps, step-by-step help.
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!
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.
How do I cook Channa Dal for Channa Dal Stuffed Potato Tikki?
To cook Channa Dal for your tikkis, soak the lentils for about 2 hours. After soaking, drain the lentils and add ½ cup of fresh water along with turmeric powder. Boil the lentils in a pressure cooker for around 20 minutes until they are soft but not mushy. You can also cook the lentils separately if you prefer.
Can I make Channa Dal Stuffed Potato Tikki gluten-free?
Yes, you can easily make Channa Dal Stuffed Potato Tikki gluten-free by using gluten-free cornflour as a binding agent. Ensure that all other ingredients, including spices and chutneys, are also gluten-free to maintain dietary compatibility.
What are some good substitutions for ingredients in Channa Dal Stuffed Potato Tikki?
If you don't have Channa Dal, you can substitute it with other lentils like yellow split peas or even mashed chickpeas. For spices, feel free to adjust based on your taste; for example, you can use garam masala instead of chaat masala. If you want a milder flavor, reduce the amount of green chilies.
How should I store leftover Channa Dal Stuffed Potato Tikki?
To store leftover Channa Dal Stuffed Potato Tikki, let them cool completely and then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them; just ensure to separate each tikki with parchment paper to prevent sticking.
What can I serve with Channa Dal Stuffed Potato Tikki for a complete meal?
Channa Dal Stuffed Potato Tikki pairs wonderfully with homemade mint and date chutney, which adds a refreshing flavor. You can also serve them with onion slices, yogurt, or a side salad for a complete meal. For a heartier option, consider serving them alongside a bowl of lentil soup or a vegetable curry.
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