📝 About This Recipe
As the Festival of Lights illuminates every corner, these Alu Tikkis bring the vibrant spirit of Indian street food to your holiday table. These patties feature a shatteringly crisp exterior that gives way to a melt-in-your-mouth spiced potato center, elevated by a surprise stuffing of seasoned chana dal. Perfectly balanced with tangy chutneys and cooling yogurt, they are the quintessential Diwali appetizer that embodies celebration in every bite.
🥗 Ingredients
The Potato Base
- 500 grams Russet or Yukon Gold Potatoes (boiled, peeled, and completely cooled)
- 3-4 tablespoons Cornstarch (Corn Flour) (for superior crunch)
- 2 tablespoons Rice Flour (adds long-lasting crispness)
- 1 teaspoon Salt (or to taste)
- 1 tablespoon Ginger-Green Chili Paste (freshly pounded)
The Festive Stuffing
- 1/2 cup Chana Dal (Split Bengal Gram) (soaked for 2 hours and boiled until tender but firm)
- 1/4 cup Green Peas (steamed and slightly mashed)
- 1/2 teaspoon Amchur (Dry Mango Powder) (for tanginess)
- 1/2 teaspoon Garam Masala (aromatic spice blend)
- 2 tablespoons Fresh Cilantro (finely chopped)
For Frying and Assembly
- 1/2 cup Ghee or Neutral Oil (for shallow frying)
- 1/2 cup Sweet Tamarind Chutney (for drizzling)
- 1/2 cup Spicy Mint-Coriander Chutney (for drizzling)
- 1 cup Whisked Yogurt (sweetened with a pinch of sugar)
- 1/4 cup Fine Sev (crunchy chickpea noodles for garnish)
- 2 tablespoons Pomegranate Arils (for a festive pop of color)
👨🍳 Instructions
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1
Grate the boiled and cooled potatoes into a large mixing bowl. Grating ensures a smooth, lump-free texture which is key for a professional finish.
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2
Add the cornstarch, rice flour, salt, and ginger-chili paste to the grated potatoes. Mix gently with your hands to form a non-sticky dough. Do not overwork the potatoes or they will become gummy.
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3
In a separate small bowl, prepare the stuffing by mixing the cooked chana dal, mashed peas, amchur, garam masala, and cilantro. Lightly mash the dal with a spoon so it holds together.
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4
Grease your palms with a little oil. Take a lemon-sized portion of the potato dough (about 2-3 tablespoons) and flatten it into a disc in your palm.
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5
Place a teaspoon of the dal stuffing in the center of the potato disc. Carefully bring the edges together to seal the stuffing inside.
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6
Gently roll it into a smooth ball and flatten it slightly to form a patty about 1 inch thick. Ensure there are no cracks on the surface.
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7
Repeat this process for all the dough and stuffing. Let the prepared tikkis rest in the refrigerator for 15 minutes; this helps them hold their shape during frying.
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8
Heat ghee or oil in a heavy-bottomed flat skillet over medium heat. The oil should be hot but not smoking.
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9
Carefully place 3-4 tikkis in the pan, being careful not to overcrowd it. Fry for 4-5 minutes on one side until it turns a deep golden brown.
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10
Flip the tikkis using a flat spatula and fry the other side for another 4-5 minutes. Use the back of the spatula to gently press down on the tikkis to ensure maximum crispiness.
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11
Once both sides are dark gold and crispy, remove them and drain on a wire rack rather than paper towels to keep the bottom from getting soggy.
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12
To serve, place two tikkis on a plate. Lightly press the center of each tikki to create a small indentation for the toppings.
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13
Generously drizzle with whisked yogurt, followed by the tamarind and mint chutneys.
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14
Top with a sprinkle of roasted cumin powder, red chili powder, fine sev, and pomegranate arils for a festive Diwali look.
💡 Chef's Tips
Always use potatoes that have been boiled and refrigerated for at least 4 hours; warm potatoes release moisture and make the tikki mushy. If the dough feels too soft, add an extra tablespoon of breadcrumbs or cornstarch to bind it better. For the ultimate street-style 'crunch', shallow fry in ghee rather than oil—it provides a richer flavor and better browning. Avoid flipping the tikkis too often; let each side develop a solid crust before turning to prevent them from breaking apart.
🍽️ Serving Suggestions
Serve hot with a steaming cup of Masala Chai for the perfect afternoon Diwali snack. Pair with a side of Chole (spicy chickpea curry) to turn this appetizer into a hearty 'Alu Tikki Chaat' meal. Offer a refreshing glass of Thandai or a Rose Lassi to balance the spices and heat. Arrange on a festive platter garnished with edible marigold petals for a stunning holiday presentation.