बाजार जैसी कुरकुरी करारी आलू टिक्की बनाने की स्टेप बाय स्टेप बनाने की विधि

Ingredients

• 8 pieces Potatoes (Medium size, keep skin on while boiling, then peel after cooling)
• 2 tablespoons Rice Flour (Adds crispness; use fine rice flour)
• 1 tablespoon Vegetable Oil (Mixed into the potato mash to prevent sticking)
• 2 cups Vegetable Oil (For shallow frying; medium‑hot oil)
• 1 teaspoon Salt (Adjust to taste)
• 1 teaspoon Coriander Powder (Freshly ground for aroma)
• 0.5 teaspoon Garam Masala (Adds warmth to the stuffing)
• 1 cup Boiled Chana Dal (Cooked until soft, drained)
• 1 teaspoon Vegetable Oil (for tempering) (Used to sauté the boiled dal with spices)

Instructions

1. Boil Potatoes

   Place the 8 medium potatoes (with skin) in a large pot, add enough water to cover, and bring to a rolling boil over high flame. Cook uncovered for 20‑22 minutes until a knife slides in easily.

   Time: PT22M

   Temperature: High flame

2. Cool and Refrigerate

   Drain the potatoes, let them sit until they reach room temperature, then transfer to the refrigerator for at least 10 minutes until completely cold.

   Time: PT10M

3. Prepare Dal Stuffing

   Heat a pan, add 1 tsp oil, then add the cooked chana dal. Sprinkle with salt, coriander powder, and garam masala. Sauté for 2 minutes, then lightly mash the dal to a coarse texture.

   Time: PT5M

   Temperature: Medium heat

4. Mash Potatoes and Add Bindings

   Peel the cooled potatoes and mash them in a mixing bowl. Add 2 tbsp rice flour, 1 tbsp oil, and 1 tsp salt. Mix gently until the mixture is crumbly but holds together when pressed.

   Time: PT5M

5. Shape Tikkis with Stuffing

   Divide the potato mixture into equal portions (about 8‑10). Flatten each portion, place a spoonful of the dal mixture in the center, bring the edges together, and gently press to form a flat patty about 1‑1.5 cm thick.

   Time: PT5M

6. Fry Tikkis Until Dark Crispy

   Heat 2 cups oil in a frying pan over medium heat. Slide the tikkis in, cooking 4‑5 minutes each side until they turn a deep golden‑brown (almost black) and are crisp. Turn once the edges turn brown.

   Time: PT12M

   Temperature: Medium heat

7. Drain and Serve

   Remove the tikkis with a slotted spoon, place on a paper‑towel‑lined plate to absorb excess oil, and serve hot with tomato chutney or mint yogurt dip.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

30 g

Fat

4 g

Fiber

3 g