½-¾CupPoha or Rice FlakesCornstarch or Cornflour/Rice Flour
2tbspChopped Fresh Cilantro/Coriander
1tspRed Chilli Powder/Chilli flakesoptional
1-2tspJeera/Cumin Seeds
1tspSalt or as required
For Moong Dal Filling
½CupSoaked Moong Dal
1tspJeera/Cumin Seeds
1tspGinger small ½" pieceoptional
1tspAmchur Powder or Chaat Masala
½-1tspRed Chilli Powderoptional
1tspCoriander Powder
1tspFinely Chopped Green Chilies or as requiredskip when making for kids
Salt as per taste
2tspOil
For Sweet Yogurt
1CupFresh Yogurt/Dahi
1tspAny sweetener(honey, raw sugars)
Kala Namak(Black Salt) or Table Salt as required
Assembling Tikki Chaat
1CupSweet Yogurt/Dahi
Chaat Masalaas required
Red Chilli Powderas required
Jeera Powder as required
Finely Chopped Onionsas required
Finely Chopped Cilantro/Coriander Leaves as requiredfor garnish as required
Spicy Green or Cilantro Mint Chutneyas required for topping
Sweet Tamarind Chutney/Imli ki Chutneyas required for topping
Instructions
Wash and soak Moong Dal in water for about 2-3 hrs.
Boil potatoes and cool completely. Refrigerate for about 1-2 hrs.
Sauté for about a minute.
Make Moong Dal Stuffing
Coarsely grind moong dal.
Before making filling drain the water completely.
In a pan, heat oil, add jeera/cumin seeds. Once seeds crackle, add ginger and chilli(optional) paste , sauté for a minute and then add moong dal.
Add spices(coriander powder, red chilli powder, amchur powder and salt) and mix.
Take off the flame.
Cool completely and mix chopped coriander(optional).
For Aloo Tikki
Grate all the potatoes. Take care potatoes should not have extra moisture.
Add red chilli powder, salt and finely chopped coriander,
Add cornflour. You can also use breadcrumbs or soaked poha for binding. Mash nicely and mix well with potatoes.
Now divide potato mixture in equal portions, size of big lemon.
Lightly oil your hands, flatten each portion, add a 1-2 tsp of filling and seal the edges carefully.
Flatten tikkis lightly.
Repeat the process for all tikkis.
Shallow Frying Tikkis
Heat oil in a heavy bottom pan add oil/ghee to shallow fry tikkis. Or heat a a griddle, arrange tikkis on it, and add sufficient oil/ghee.
Once oil is hot, add tikkis one by one and fry on medium high heat till it starts to turn light brown.
Now here, if you want to make ahead and use later, you can take out on a kitchen towel, cool completely and store accordingly.
Before serving, again heat oil in a pan or use same oil, and fry once again till golden brown in color.
Take out on a kitchen Towel and assemble for chaat.
Air Fryer Aloo Tikki Method
To Air Fry, switch on the Air fryer, set the Air Fryer Mode on for about 22-25 mins. Or, preheat air fryer at 350F or 180C.
When it indicates, add food, arrange tikkis on the tray, lightly spray or brush with oil.
Air Fryer till done. Turn tikkis in between and brush lightly with oil after 10-12 mins.
Take out and server as required.
Make Sweet Yogurt/Curd
Mix all the ingredients listed under Sweet Yogurt/Curd
Assemble Tikkis for Chaat
In serving bowl arrange 2-3 tikkis, top with sweet yogurt/chole masala, sprinkle chaat masala, jeera powder, red chilli powder as preferred, add chutneys-mint and cilantro chutney and tamarind chutney.
(Optional)Top with finely chopped onions, crushed Papadis and Sev.
Video
Notes
While making Tikkis in Air Fryer, add about 1-2 tsp of oil in potato mix..Moong Dal filling can be skipped or can be substituted for Chana Dal or Green Peas and Paneer.
Keyword Air Fyer Aloo Tikki, Aloo Tikki Recipe, Chaat recipes, Moong Dal Stuffed Aloo Tikki