Name: Crispy Aloo tikki recipe by Rita Arora at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: Boiled potatoes 500 gm; Poha 1 and 1/4 cup; Rice flour 4 tbsp; For the stuffing:; Chana dal 1/2 cup; Peas 1/4 cup; Chopped green chillies 2; Chopped ginger 1 tsp; Chopped cilantro 1 tbsp; Asafoetida 1 pinch; Jeera 1/2 tsp; To make the masala mixture:; Chilly powder 1 tsp; Coriander powder 1/2 tsp; Amchoor powder 1.5 tsp; Garam masala 1/2 tsp; Salt 1/2 tsp; Rock salt 1/2 tsp

Ingredients Serving: 4

Boiled potatoes 500 gm
Poha 1 and 1/4 cup
Rice flour 4 tbsp
For the stuffing:
Chana dal 1/2 cup
Peas 1/4 cup
Chopped green chillies 2
Chopped ginger 1 tsp
Chopped cilantro 1 tbsp
Asafoetida 1 pinch
Jeera 1/2 tsp
To make the masala mixture:
Chilly powder 1 tsp
Coriander powder 1/2 tsp
Amchoor powder 1.5 tsp
Garam masala 1/2 tsp
Salt 1/2 tsp
Rock salt 1/2 tsp

Instructions

First add the 1/4 cup water to poha and keep aside.
Grate the potatoes and add the rice flour, rice flakes and mix it with light hands. Let it rest for 1 hour.
To prepare the stuffing, heat oil in a pan , add the asafoetida, jeera, ginger, chillies, boiled chana dal, boiled peas and cook it for 5-6 mins, then add the cilantro and turn off the flame. Let it cool.
Now mash the potatoes and make a small ball of it. Put in 1 tsp of the stuffing and close it gently, shape it in a tikki.
Heat the oil to fry. The level of oil should be 3/4 of tikki not more than it, fry the tikki but don't flip them more than 2-3 times. Fry them until they turn golden brown in colour. Take them out on a tissue paper to drain the excess oil.
Place the tikki on a plate, sprinkle some masala mixture on top and pour some curd, tamarind chutney, mint chutney, cumin powder, and garnish it with fresh pomegranate seeds and paneer.

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