Aloo Chole Tikki with Lentil Crust

Ingredients

• 1 cup Moong Dal (rinsed and soaked for 2 hours)
• 1 cup Urad Dal (rinsed and soaked for 2 hours)
• 1 inch Fresh Ginger (peeled and minced)
• 2 Green Chilies (finely chopped (adjust to heat preference))
• 1/4 cup Fresh Coriander Leaves (chopped)
• 2 tablespoons Besan (Gram Flour) (helps bind the dal paste)
• 2 tablespoons Kashmiri Red Chili Powder (mild, bright red)
• 4 Cloves (whole)
• 1/2 teaspoon Black Pepper Powder
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
• 1 teaspoon Amchur (Dry Mango Powder)
• 1 teaspoon Salt (adjust to taste)
• 1/2 teaspoon Black Salt
• 1 teaspoon Sugar
• 1 tablespoon Raisins (optional, for a sweet note)
• 1 tablespoon Cashew Pieces (roughly chopped)
• 500 grams Potatoes (peeled and coarsely grated)
• 2 tablespoons Wheat Flour (helps bind the potato mixture)
• 2 tablespoons Oil for Frying (neutral oil like sunflower or canola)
• 4 tablespoons Ghee (divided – 2 tbsp for dal crust, 2 tbsp for frying)
• 1 cup Dried Chickpeas (Kabuli Chana) (soaked overnight (or 8+ hours))
• 1 tablespoon Black Tea Leaves (adds color to the chickpeas)
• 1/2 teaspoon Ajwain (Carom Seeds)
• 1 tablespoon Coriander Powder
• 1 teaspoon Fennel Powder
• 1 teaspoon Cumin Powder
• 1 tablespoon Chole Masala (store‑bought or homemade)
• 1 teaspoon Citric Acid (for tanginess)
• 1 teaspoon Anardana Powder (pomegranate seed powder)
• 1 cup Milk Powder (helps bind the chole masala)
• 1 teaspoon Mint Powder
• 1 teaspoon Chaat Masala

Instructions

1. Soak the Lentils

   Rinse 1 cup moong dal and 1 cup urad dal. Place each in separate bowls, cover with water and let soak for 2 hours.

   Time: PT2H

2. Soak the Chickpeas

   Rinse 1 cup dried chickpeas, place in a large bowl, cover with plenty of water and soak overnight (8 hours or longer).

   Time: PT8H

3. Prepare the Dal Crust Paste

   Drain the soaked dals. In a blender, combine them with 1 inch ginger, 2 green chilies, 1/4 cup coriander, 2 Tbsp besan, 1 Tbsp Kashmiri red chili powder, 4 cloves, 1/2 tsp black pepper, 1 tsp salt, 1/2 tsp black salt, 1 tsp sugar, 1 tsp kasuri methi, 1 tsp amchur, raisins and cashew pieces. Blend to a thick, slightly grainy paste (not watery).

   Time: PT15M

4. Cook the Dal Paste

   Heat 2 Tbsp ghee and 2 Tbsp oil in a pan over medium heat. Add the dal paste, stirring constantly. Cook for 4‑5 minutes until the mixture becomes dry, crumbly, and releases a nutty aroma.

   Time: PT5M

   Temperature: Medium

5. Form Dal Balls (Laddus)

   While the paste is still warm, shape it into small golf‑ball sized balls (about 12‑15 pieces). Place them on a plate and set aside.

   Time: PT10M

6. Prepare the Potato Mixture

   Grate 500 g potatoes using a coarse grater. Transfer to a clean cloth, squeeze out excess moisture. In a bowl, combine grated potatoes, 2 Tbsp wheat flour, 1 tsp salt, and a pinch of black salt. Mix until just combined; the mixture should hold together when pressed.

   Time: PT15M

7. Assemble the Tikkis

   Take a dal ball, flatten it in your palm, place a spoonful of the potato mixture in the center, and gently wrap the dal crust around the potato filling, shaping into a flat patty about 1 cm thick.

   Time: PT10M

8. Fry the Tikkis

   Heat 2 Tbsp ghee + 2 Tbsp oil in a frying pan over medium‑high heat (≈350°F). Fry the assembled tikkis 2‑3 minutes per side until golden brown and crisp. Drain on paper towels.

   Time: PT10M

   Temperature: 350°F

9. Cook the Chickpeas (Chole)

   Drain the soaked chickpeas. In a pressure cooker, add chickpeas, 4 cups water, and 1 Tbsp black tea leaves. Cook on high pressure for 1 whistle, then lower heat and simmer for 15 minutes (total ~30 minutes). Release pressure naturally.

   Time: PT30M

10. Prepare Chole Masala

    In a separate pan, melt 2 Tbsp ghee over medium heat. Add 1 Tbsp Kashmiri red chili powder, 1/2 tsp ajwain, 1 Tbsp coriander powder, 1 tsp fennel powder, 1 tsp cumin powder, 1 Tbsp chole masala, 1 tsp amchur, 1 tsp black salt, 1 tsp salt, 1 tsp citric acid, 1 tsp sugar, 1 tsp anardana powder, 1 tsp mint powder, 1 tsp chaat masala, and 1 tsp grated ginger. Stir for 1‑2 minutes until fragrant.

    Time: PT5M

    Temperature: Medium

11. Combine Chickpeas with Masala

    Add the cooked chickpeas (with any remaining cooking liquid) to the spiced masala. Stir in 1 cup milk powder and 1 cup water to achieve a thick gravy. Simmer on low heat for 5‑7 minutes, adjusting salt and acidity as needed.

    Time: PT7M

    Temperature: Low

12. Serve

    Place 2‑3 fried aloo‑chole tikkis on a serving plate, spoon generous chole gravy over each, and garnish with fresh coriander. Serve hot with tamarind chutney or yogurt raita.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

8 g

Carbohydrates

30 g

Fat

10 g

Fiber

5 g

Ingredient Substitutions

• Instead of Moong Dal: Split yellow peas
• Instead of Urad Dal: Black lentils
• Instead of Fresh Ginger: Ginger paste
• Instead of Green Chilies: Jalapeño
• Instead of Fresh Coriander Leaves: Cilantro
• Instead of Besan (Gram Flour): Chickpea flour
• Instead of Kashmiri Red Chili Powder: Paprika + a pinch cayenne
• Instead of Cloves: Ground cloves (1/4 tsp)
• Instead of Black Pepper Powder: White pepper
• Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek leaves
• Instead of Amchur (Dry Mango Powder): Lemon zest
• Instead of Salt: Sea salt
• Instead of Black Salt: Regular salt
• Instead of Sugar: Honey (1 tsp)
• Instead of Raisins: Dried cranberries
• Instead of Cashew Pieces: Almond slivers
• Instead of Potatoes: Sweet potatoes
• Instead of Wheat Flour: All‑purpose flour
• Instead of Oil for Frying: Vegetable oil
• Instead of Ghee: Unsalted butter
• Instead of Dried Chickpeas (Kabuli Chana): 1 can (15 oz) chickpeas, drained
• Instead of Black Tea Leaves: None
• Instead of Ajwain (Carom Seeds): None
• Instead of Coriander Powder: Ground coriander seeds
• Instead of Fennel Powder: Ground fennel seeds
• Instead of Cumin Powder: Ground cumin
• Instead of Chole Masala: Garam masala + extra chili
• Instead of Citric Acid: Lemon juice (1 tsp)
• Instead of Anardana Powder: Pomegranate molasses (1 tsp)
• Instead of Milk Powder: Dry skim milk
• Instead of Mint Powder: Dried mint leaves (crushed)
• Instead of Chaat Masala: Tamarind powder + black salt

Equipment Needed

• Large Mixing Bowl
• Blender or Wet Grinder
• Grater
• Pressure Cooker
• Frying Pan or Kadai
• Spatula
• Measuring Cups and Spoons
• Plate for Resting
• Sieve (optional)

Critical Steps — Do Not Skip

• Soaking the dals and chickpeas for the required time.
• Grinding the dal mixture to the correct thick consistency.
• Cooking the dal paste until completely dry.
• Removing excess moisture from grated potatoes.
• Ensuring the dal crust fully encloses the potato filling without tearing.
• Frying at the right temperature (≈350°F) for a golden crust.

Chef Tips from the Video

• Use cold, freshly grated potatoes for a crunchier exterior.
• A pinch of kasuri methi in the dal crust adds an authentic earthy aroma.
• For extra flavor, add a few drops of lemon juice to the chole gravy just before serving.

Troubleshooting

Storage

Refrigerator: Store fried tikkis in an airtight container for up to 2 days. Reheat in a skillet to regain crispness.

Freezer: Freeze unfried assembled tikkis on a tray, then transfer to a zip‑lock bag; use within 1 month. Fry from frozen, adding 2‑3 minutes to cooking time.

Room temperature: Do not keep at room temperature for more than 2 hours due to the potato and lentil content.

Make-Ahead Tips

• Prepare the dal crust paste and form the balls a day ahead; store covered in the fridge.
• Cook the chickpeas and masala up to step 11; keep the gravy separate and reheat before serving.
• Grated potatoes can be stored in water for up to 2 hours; drain and squeeze before assembling.

Frequently Asked Questions