Stuffed Aloo Tikkis are the most popular street food in India. To those who don’t know, Aloo Tikkis are little potato patties that are stuffed with spicy dal mixture and pan-fried until it becomes brown and crispy.
- 3 pcs. Big Potatoes, boiled and peeled
- 2/3 cup Poha
- ¼ – ½ tsp. Degi Mirch or Red Chili Powder
- 1 – 2 tsps. Oil for coating
- Salt to taste
- 1 cup Chana Dal, Boiled
- 1 ½ tbsps. Besan
- ¼ tsp. Dried Mint Leaves
- ½ tsp. Cumin Seeds, roasted
- ¼ – ½ tsp. Amchur or Mango Powder
- ½ tsp. Garam Masala Powder
- 1 tbsp. Oil for Tempering
- 2 tbsps. Oil for Toasting
- Salt to taste
- Prepare the covering by soaking poha in water for 2-3 minutes before draining and mashing it by using your hands. Make sure that it is completely drained and dried before setting it aside.
- In a large bowl, carefully mash the boiled potatoes, add some salt and chili then mix well. Add the mashed poha and 1 to 2 teaspoons oil and knead until the dough becomes smooth then set it aside.
- Prepare the filling by draining the boiled chana dal and sautéing it in a pan with heated oil for one minute. Add all of the spices along with besan and keep sautéing for 2 to 3 minutes until besan becomes dark in color.
- Assemble the Aloo Tikki altogether by taking some dough and forming it into a ball. Flatten that ball then add a tablespoon before sealing it completely by rolling it all over again. Flatten the Aloo Tikki again before setting it aside.
- Pan-fry the aloo tikkis and cook them until it becomes crispy and brown on both sides. Once cooked, remove from pan and serve it hot along with green chutney or top it with curds, chopped onions and some chaat masala before eating it.