Ingredients
1/2 kg (6 medium size) potatoes- boiled and mashed
2 tbsp cornflour
1 tsp salt
ghee or oil for shallow frying
For Filling:
1/3 cup channa dal (Bengal gram)
1/2 tsp jeera (cumin seeds)
2 green chillies- finely chopped
1/2" piece of ginger- finely chopped
1/2 tsp red chilli powder
salt to taste
1/2 tsp chaat masala
1/2 tsp garam masala
1 tbsp coriander leaves- finely chopped
Cooking Instructions
Method:
-Soak channe ki daal for 3-4 hours
-Heat 1 tsp of oil or ghee in a kadhai or pan. Add jeera, allow to splutter. Add chopped green chillies,chopped ginger, red chilli powder and salt
-Drain daal and add to the kadhai or pan. Cover and let it cook on low heat till it turns soft and get cooked. Sprinkle some water while it is being cooked.
Cook daal till soft and dry. Add chaat masala, garam masala and choppedcriander leaves. Remove from the gas and aside to cool.
-Boil peel and mash the potatoes. Add 2tsp cornflour and 1 tsp of salt.
-Grease the palm of your right hand. Take a ball of mashed potatoes on the oiled palm. makea shallow cup with the ball of mashed potaoes.
-Place a tspb of daal filling in the centre and seal well to form a ball.Faltten the ball to form a tikki.
-Heat the oil in a frying pan. Sahllow fry 2-3 tikkis at a time till well browned and crips on both side.
-Serve hot with imli and pudina chutney.
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