December 17, 2016

Moong Daal Stuffed Aloo Tikki/Stuff Potato Patice


"Moong Daal Stuffed Aloo Tikki is one of the Chaat varieties of Indian cuisine. These Tikkis are crunchy & crispy with flavorful moong daal & dry fruits stuffing. This recipe is my attempt to create famous stuffed Aloo Tikki from LMB, Jaipur. I tried making same and served this yummy Tikkis the same way as they do with sweet- spicy Pudina Chutney/ Mint Sauce and Imli Chutney/Tamarind Sauce which accompany  really very well. Give it a try folks! You gonna fall in love with the taste, texture and condiments of this recipe."

Cuisine: Indian | Recipe Category: Appetizers & Snacks, 
Prep Time: 40 Minutes | Cook time: 20 Minutes | Serving: 12 pc




Ingredients

For the Stuffing
1.
Moong daal/ yellow split gram
½ cup
2.
Oil
1 Tbsp.
3.
Asafetida/Hing
½  Tsp.
4.
Cumin seeds/Jeera
½ Tsp.
5.
Ginger, finely chopped
1 Tbsp.
6.
Green chilies, finely chopped
2-3 pc
7.
Cashew & Raisin , finely chopped
1/3 cup
8.
Red chili powder
1 Tsp.
9.
Turmeric powder
¼ Tsp.
10.
Salt
To taste

For the Outer Layer
1.
Potato, boiled & mashed
5 large/4 cups
2.
Corn flour
¼ cup
3.
Chili powder
1 Tsp.
4.
Salt
To taste

For Frying and Serving with
1.
Oil
For shallow frying
2.
As required
3.
As required




Step By Step Instruction: [Hide Images]

For the Stuffing
  1. Wash and soak the moong daal for at least 2 hours. Next boil moong daal in 3 cups of water with salt & turmeric powder till cooked al dente. Strain and keep aside.
  2. Finely chop cashews, raisin, ginger and chilies.
  3. Heat oil in a pan, add cumin seeds and asafetida. When cumin sizzles add chopped ginger, chilies, cashews, raisins, chili powder and salt to taste. Mix well and stir-fry for 2-3 minutes on low flame.
  4. Add par boiled moong daal and cook for 2 minutes on slow flame.
  5. Switch off the flame and keep aside.
For the Outer Layer
  1. Boil and peel the potatoes. Cool down the potatoes completely, you can refrigerate for 20 minutes. This prevents potatoes from getting very starchy and helps in making proper shaped Tikki.
  2. Now grate/mash potatoes, add in corn flour, chili powder and salt. Just mix everything very well. Do not overdo kneading. 
  3. Divide the mixture into 12 equal big balls and Keep aside.
Shaping, Frying & Serving the Stuffed Tikki
  1. Take one ball of mashed potato and flatten between in greased palm.
  2. Put the 1-2 Tbsp. of stuffing in the center and close in the edges to enclose the stuffing.
  3. Press gently and roll the edges to smoothen the sides. Repeat the process with remaining Tikkis
  4. Heat enough oil in nonstick pan and shallow fry the stuffed tikkis on medium heat. 
  5. Flip upside down when one side turns golden brown and crisp. Handle the Tikki with little care; just do not over flip them.
  6. Serve immediately with Tamarind chutney and Sweet Pudina Chutney.

Quick Tips
  1. Working with Potatoes: To make perfect Tikki always work with cool or refrigerated potatoes.
  2. Frying: It’s very important to know perfect oil temperature for frying Stuffed Tikki. Tikki should be fried on medium hot temperature  if the oil is not hot enough, the Tikki will turn greasy and stuffing may burst.
Recipe Notes














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