Name: Jaipuri Dal Stuffed Aloo Tikkis recipe by Neha Pahilwani at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: FOR OUTER COVERING; Potatoes 400 grams boiled and mashed; Bread crumbs 1/2 cup and more for dabbing; cornflour 1 tablespoon; Salt to taste; Red Chilli Powder 1/2 teaspoon; Coriander powder 1 teaspoon; Garam masala 1/2teaspoon; Juice of 1 lime; For stuffing:; Yellow Moong dal 1/3 cup boiled till 'al dente'.; Cloves 4 crushed; Fennel powder 1 teaspoon; Cumin powder 1 teaspoon; Coriander powder 1 teaspoon; red chilli powder 1/4 teaspoon; Garam masala powder 1/4 teaspoon; Small raisins (kishmish) 1/8 cup; Cashewnuts 1/8 cup cut into small pieces; Oil 2 tablespoon; Asafoetida a pinch; A few sprigs of chopped coriander leaves; Salt to taste; Oil for shallow frying; Green coriander chutney and sweet tamarind chutney used as accompaniments

ABOUT Jaipuri Dal Stuffed Aloo Tikkis RECIPE

I definitely dig out time to devour the hot Aloo tikkis with tangy drooling chutneys. The filling consists of dal sauteed with spices. You can adjust spices to suit your taste. Also instead of dal any stuffing can be used.

Ingredients Serving: 4

FOR OUTER COVERING
Potatoes 400 grams boiled and mashed
Bread crumbs 1/2 cup and more for dabbing
cornflour 1 tablespoon
Salt to taste
Red Chilli Powder 1/2 teaspoon
Coriander powder 1 teaspoon
Garam masala 1/2teaspoon
Juice of 1 lime
For stuffing:
Yellow Moong dal 1/3 cup boiled till 'al dente'.
Cloves 4 crushed
Fennel powder 1 teaspoon
Cumin powder 1 teaspoon
Coriander powder 1 teaspoon
red chilli powder 1/4 teaspoon
Garam masala powder 1/4 teaspoon
Small raisins (kishmish) 1/8 cup
Cashewnuts 1/8 cup cut into small pieces
Oil 2 tablespoon
Asafoetida a pinch
A few sprigs of chopped coriander leaves
Salt to taste
Oil for shallow frying
Green coriander chutney and sweet tamarind chutney used as accompaniments

Instructions

FOR OUTER COVERING:
Mix mashed potatoes with all the mentioned ingredients
Smoothen the potato mixture and keep aside
FOR STUFFING
Heat 2 tablespoon oil
Add the cumin powder, crushed cloves, fennel powder, asafoetida, coriander powder, chiili powder and salt
Now add the moong dal to this spice mixture and mix nicely
Lastly add chopped coriander, raisins and cashewnuts
Mix and keep aside.
TO PROCEED:
Grease your palms
Take 60 grams of potato mixture and flatten it on your palm
Fill one tablespoon of daal mixture in the centre of the potato mixture.
Lift and bring together the edges of the potato mixture to make a tikki
Smoothen the tikki and make it slightly flat.
Dab with breadcrumbs
Repeat procedure for the other tikkis
Shallow fry tikkis till crisp and golden brown
Serve with coriander chutney and sweet tamarind chutney

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