Aloo tikki is the most popular street food all over North India. This stuffed aloo tikki is a slight variation from the original one. As the name suggests, the recipe uses sprouted masoor dal for stuffing. Masoor dal when sprouted turns out to be sweeter and this combo goes well with spicy potato mixture. Sprouted masoor have greater concentration of vitamins, minerals, proteins and enzymes. Abundant enzymes make them easy to digest. Serve it alone or prepare aloo tikki chaat using these tikkis and enjoy this mouthwatering preparation.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 6 Tikkis
- For the Patties:
- Potato 3, boiled
- Bread Crumbs 1/4 cup OR 2 Bread Slices, soaked in water and squeezed
- Red Chilli Powder 1 tsp
- Garam Masala Powder 1 tsp
- Amchoor Powder 1 tsp
- Salt to taste
- Pepper Powder 1/2 tsp
- Coriander Leaves, chopped 2 tbsp
- Oil to fry
- For the Filling:
- Masoor Dal Sprouts 1/2 Cup
- Onion 1, finely chopped
- Green Chilli 1, minced
- Ginger 1/2 inch, grated
- Red Chilli Powder 1/2 tsp
- Garam Masala Powder 1/2 tsp
- Salt to taste
- Coriander Leaves, chopped 1 tbsp
- Oil 1 tbsp
- For the patties, mash the potatoes well with bread crumbs, chilli powder, garam masala powder, amchoor powder, salt, pepper and coriander leaves.
- For the filling, heat oil in a pan and add ginger, green chilli and chopped onions. Fry till they turn brown.
- Add all the dry spices and saute for a while.
- Add masoor dal sprouts, coriander leaves and salt, cover and cook for 3 – 4 minutes, then remove from fire once the dal turns soft.
- Shape the potato mixture into roundels, stuff them with masoor dal mixture and flatten with palm to form tikkies.
- Shallow fry in a tava till golden brown.