Stuffed Aloo Tikki

4.65 from 17 votes

Delicious yummy and homemade Stuffed Aloo Tikki is an incredible starter perfect for any occasion. Whether be those countless parties or get-togethers, these full-flavored cutlets or tikkis made with the combination of potatoes, spices, and lentils make an excellent appetizer. Oh, the best part is that it's Vegan and gluten-free too, isn’t that amazing?

Prep: 20

Cook: 25

Total: 1

Course: Snacks And Appetizers

Cuisine: Indian

Servings:

Calories: 80kcal

Author: Ruchi

Ingredients

FILLING INGREDIENTS

2 teaspoons Oil for tempering
1 cup Chana dal (boiled and drained)
2 tablespoons Chickpea flour
¼ teaspoon Paprika or Kashmiri Red chili powder
¾ teaspoon Dried mint leaves
¾ teaspoon Cumin powder
½ teaspoon Mango Powder (Amchur Powder )
½ teaspoon Chaat Masala
2 tablespoons Cilantro leaves (chopped)
½ teaspoon Garam Masala Powder
- - Salt to taste

ALOO TIKKI COVERING

3 big Potatoes, chilled (Boiled and Peeled )
⅔ cup Thick Rice Flakes or Poha
½ teaspoon Kashmiri Red chili powder
- - Salt to taste
1 teaspoon Oil (to coat the potato dough)
- - Oil to cook the aloo tikki

US Customary - Metric

Instructions

PREPARE THE FILLING

Heat oil in a heavy-bottomed wide pan. Add the boiled chana dal and saute for about 1-2 minutes over medium heat.
Add all the spices and chickpea flour listed under ‘filling ingredients.’ Mix until all the ingredients are well blended. Do the taste test and set it aside to cool.

PREPARE THE OUTER LAYER

Soak the flattened rice for a few minutes until soft.
Now, drain the poha and allow any excess liquid to drain.
Meanwhile, mash the (boiled and peeled) chilled potatoes in a bowl. Add salt, red chili powder, and mix until the aloo mixture looks like a smooth dough.
Add poha (flattened rice) and mash it into the potato mixture .
Make sure the potato dough is lump-free and smooth in texture. Add a tablespoon of rice flour if the dough feels sticky and bind again.
Finish the dough with a teaspoon of oil.

ASSEMBLING ALOO TIKKI

Take a golf-sized ball potato dough mix and shape it like a ball.
Flatten the ball and place a tablespoon of cooled lentil mix in the center.
Bring the sides together, seal and pinch the ball in the center until it looks like a round ball.
Gently flatten the ball and repeat the process with the rest of the potato dough and filling.

TIME TO FRY OR PAN-COOK THE TIKKIS

Heat and grease a wide non-stick pan.
Always use a non-stick pan for cooking; else, the tikkis will stick to the pan and break off.
Arrange the stuffed aloo tikkis in a single layer and cook for 5-6 minutes on each side until golden and crisp. Once cooked, remove from the pan, and serve warm with the chutney of your choice.
If you choose to fry these tikkis, heat the oil in a pan. When hot, add tikkis and fry until golden brown. Transfer the fried tikkis to a paper napkin and drain the excess oil. Top this aloo tikkis with your choice chutneys, curd, some chopped onions, chaat masala, and enjoy it like a chaat!!

Notes

Frequently asked questions

How to store Aloo tikkis?

You can refrigerate the leftover tikkis for 3- 4 days. Transfer the leftover tikkis to an air-tight container and slide them into the refrigerator.

Can I make this tikkis without stuffing?

Yes, of course, you can. And they will be just as enjoyable along with your favorite chutney and a hot cup of tea! Just add the following seasonings to the mashed potato and Poha mixture:

Dried mango powder,
Chopped cilantro leaves,
Green chilies,
Crushed fennel seeds,
Chaat masala, and
Black salt.

Mix all the ingredients well and shape them into tikkis and fry.

Can I make these tikkis a day in advance?

Sure, you can! You can store the tikkis conveniently in the refrigerator for 2 days. Place them in an air-tight container after the tikkis are stuffed and shaped.

Line the container with a paper napkin and arrange the tikkis on it. If more tikkis are to be added, place another paper napkin over this layer of tikkis and arrange another layer of tikkis on it.

You can use these tikkis within 2 days, after which the potatoes may start to release moisture.

Can I freeze this tikkis?

Yes, you can freeze them for 2 months but not in the raw form. This is because when you thaw the frozen tikkis to prepare them for frying, the potatoes release moisture and become completely unpalatable.

While frying or pan-cooking, they may lose their shape or even break off. The best option here could be to partially pan fry the tikkis until light brown and freeze them when they are completely cooled.

To freeze, place the tikkis on a parchment paper-layered tray. Once frozen, gather them all, transfer them to an air-tight container, and slide them in the freezer.

When needed, thaw them on the counter for 3- 4 hours and then pan cook or deep fry them to get them crispy, crunchy tikkis!

Can I bake this tikkis?

Yes, you can bake these tikkis at 400° C for about 12- 15 min. Just brush them with some oil and line them on the baking sheet. Bake them until crisp and serve hot!

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