Aloo Tikki Recipe

Cook the dal

Rinse 1 cup split yellow moong dal until water runs clear. Combine the rinsed dal with 2 cups water and 1/2 tsp turmeric in a small saucepan or pressure cooker. If using a saucepan, simmer covered for 15–20 minutes until tender but not falling apart; if using a pressure cooker, cook 3–4 whistles. Drain any excess water so the dal is moist but not soupy.

Temper and finish filling

Heat 1 tbs oil in a small pan over medium heat. Add 1 tsp cumin seeds; when they sizzle, add 1/4 tsp asafoetida, 1 finely chopped green chili, and 1 tbs grated ginger. Sauté 30 seconds until fragrant. Add the cooked dal, 1/2 tsp salt, and 2 tbs chopped coriander. Cook 2–3 minutes, then lightly mash the mixture with the back of a spoon or a potato masher so it becomes a cohesive but slightly coarse filling. Taste and adjust salt. Remove from heat and let cool completely (important so it doesn’t make the potato dough soggy).

Cook and mash potatoes

Boil whole potatoes in salted water until fork-tender, about 15–20 minutes depending on size. Drain, let cool slightly, peel while warm (easier), and mash thoroughly until smooth and lump-free. Spread on a plate briefly to release steam if very hot.

Season the potatoes

To the warm mashed potatoes add 1 tsp salt, 1 tsp roasted cumin powder, 1/2 tsp garam masala, 1/2 tsp red chili powder (optional) and 2 tbs chopped coriander. Mix well. If the mixture feels very wet, add 1 tbs cornflour now (you will also use cornflour for coating) to help bind. Divide the potato mixture into 12 equal portions (for 12 medium tikkis).

Form and fill tikkis

Flatten one potato portion into a 3–4 inch disk on your palm. Place about 1 heaping tablespoon of the cooled lentil filling in the center. Carefully fold the potato around the filling and reshape into a round, slightly flattened patty, sealing the edges so the filling is enclosed. Repeat with remaining portions to make 12 patties.

Coat tikkis with cornflour and breadcrumbs

Place 2 tbs cornflour in a shallow bowl and 1/2 cup breadcrumbs on a plate. Lightly dust each tikki on both sides with cornflour (shake off excess), then press into breadcrumbs to coat evenly. This helps create a crisp exterior when frying.

Shallow-fry the tikkis

Heat a wide nonstick skillet over medium heat and add 4 tbs oil. When oil is hot (not smoking), place tikkis in a single layer without crowding. Fry 3–4 minutes per side, pressing gently with a spatula, until golden-brown and crisp. If they brown too quickly, reduce the heat to medium-low. Work in batches and add a little more oil if pan becomes dry. Transfer cooked tikkis to a paper towel-lined plate to drain briefly.

Arrange hot aloo tikkis on a platter. Spoon tamarind chutney and green chutney over or serve on the side. Optionally drizzle or serve with whisked plain yogurt. Sprinkle 1 tsp chaat masala, 1/4 cup finely chopped onion, and additional chopped coriander to garnish. Serve immediately while crisp.