Moong Dal Stuffed Tikki

Tikki is a snack originating from the Indian subcontinent; it is made out of mixing boiled potatoes, flour and spices. The word “tikki” means a small cutlet or croquette. It is served hot and warm along with a side of saunth, tamarind and coriander chutney, and sometimes yogurt. It is a vegetarian alternative, and an Indian equivalent of the hamburger. You have eaten plain aloo tikki many times but tikki stuffed with moong dal is totally different than plain one and it tastes so much delicious. So, lets start preparing the recipe:-


For Moong Dal Stuffing:-

  1. Moong Dal:- 2 cup ( soaked for 2 hours) (use 140 ml cup)
  2. Salt:- 1 teaspoon
  3. Red Chilli Powder:- 3/4 teaspoon
  4. Coriander Powder:- 1 teaspoon
  5. Fennel Powder:- 1 teaspoon
  6. Cumin Seeds:- 1/2 teaspoon
  7. Garam Masala:- 1/2 teaspoon
  8. Asafoetida:- 1 pinch
  9. Cashews:- 5-6 (cutted)
  10. Raisins:- 8-9
  11. Oil:- 1.5 tablespoon

For Tikki:-

  1. Boiled Potatoes (Aloo):- 10 (medium)
  2. Arrowroot Powder or Refined Flour:- 3-4 tablespoon
  3. Salt:- 1.25 teaspoon
  4. Red Chilli Powder:- 1/2 teaspoon
  5. Coriander Powder:- 1 teaspoon
  6. Tamarind Chutney:- 1 bowl
  7. Coriander Chutney:- 1 bowl
  8. Curd:- 400 gms ( 2 bowls)
  9. Oil for frying



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For Stuffing:-

  • Soak Moong Dal for 2 hours then drain water and make a coarse paste of it in a grinder.
  • Now, take a pan and add oil in it. Let it heat. When the oil is sufficiently hot add cumin seeds and asafoetida in it.
  • After that, add coarsed dal paste, fennel powder, coriander powder, red chilli powder and salt in it and then saute it for 3-4 min.
  • Now, add garam masala in it and saute for 5-6 min. Turn off the flame.
  • Our Moong Dal Stuffing is ready. Add cutted cashews and raisins in stuffing.

For Tikki:-

  • Take a big bowl and add boiled potatoes, arrowroot powder, salt, red chilli powder, coriander powder in it and mix all these ingredients well.
  • Now, draw out a piece big as plum from the the mix. and make it round and then make it flat upto 4-4.5 inch dia. by your hands as shown in slideshow.
  • Now, place 1-1.5 tablespoon moong dal stuffing in the middle of it and then close it by crimping edges of it and make it proper round then slightly press it. Likewise, make other tikkis.
  • Now, it’s time to fry tikkis.
  • Take a wok/pan and add oil in it. Let it heat. When the oil is sufficiently hot add tikkis in it and fry them by flipping them at certain intervals of time. Fry them on medium-high flame till they become golden brown in colour and puffed and then take them out in a plate.
  • Our Moong Dal Stuffed Tikkis are ready to serve. Serve them with coriander chutney, tamarind chutney and churned curd. Also, garnish them with rosted cumin seeds powder and relish the dish.

Important Points

  1. Churned Curd:- Take a bowl and add curd in it and then churn it with buttermilk churner. After that, add 1 tsp salt, 1/4 tsp red chilli powder, 3.5 tablespoon sugar and 3/4 cup water in it and mix well.
  2. Crimp the edges properly otherwise stuffing will come out from tikkis.
  3. Here, I use mustard oil for frying tikkis but if you don’t want to use mustard oil, you can use any edible oil for frying tikkis.

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