Moong Dal Stuffed Aloo Tikki
by Palak Rajput
03 Feb 2011
This recipe has been viewed 49584 times
Moong Dal Stuffed Aloo Tikki, tangy and spicy moong stuffed in the boiled potatoes mixture.
Moong Dal Stuffed Aloo Tikki recipe - How to make Moong Dal Stuffed Aloo Tikki
Preparation Time: Cooking Time: Total Time:
Makes 2 to 3 servings
For The Masala Curd
1 cup curds (dahi)
1/2 tsp black salt (sanchal)
1/4 tsp chilli powder
2 tsp roasted cumin seeds powder
For The Tikki
4 large boiled and grated potatoes
salt to taste
a pinch turmeric powder (haldi)
1 tbsp oil
a pinch of asafoetida (hing)
1 tsp chopped ginger (adrak)
2 tsp chopped green chillies
1 cup boiled moong (whole green gram)
1 tsp lemon juice
1/2 cup chopped coriander (dhania)
oil for shallow frying
For Serving
khajur imli ki chutney , as per required
green chutney , as per required
Method
For the Masala Curds
For the Tikkis
For the Masala Curds
- For the Masala Curds
- Combine all the ingredients in a bowl and mix well. Keep aside.
For the Tikkis
- For the Tikkis
- Combine the potato and salt in a bowl, mix well and knead till smooth.
- Divide the mixture into equal portions and roll it into round balls. Keep aside.
- Boil the moong with little salt and turmeric till they are 80 percent coked.
- Heat the oil in a pan, add the asafoetida, ginger, green chillies, parboiled moong and a little salt, mix well and cook for 2 minutes on slow flame.
- Add the lemon juice and coriander, mix well, Remove from the flame and spread on a plate to cool.
- Take a portion of the potatoes in damp palms, make a depression in the center, put some stuffing and close in the edges to enclose the stuffing.
- Press gently and roll the edges on the tabletop to smoothen the sides.
- Heat the oil in a pan and shallow fry the tikkis on low flame till it turns to golden brown in colour.
- While serving keep the tikkis on the serving plate, pour some masala curd , green chutney and khajur imli ki chutney over the tikkis.
- Serve immediately.
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