Created by Spinneys
Prep time 15 minutes
Cook time 25 minutes
Serves 4
Cuisine Indian
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 396
Fat 10.8g
Saturates 1.7g
Protein 14.4g
Carbs 61.5g
Sugars 15g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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1

Soak the chana dal overnight. Place the soaked chana dal in a pressure cooker along with a teaspoon of salt and a cup of water and cook on high for 12 minutes. Rinse well and set aside.

2

Meanwhile, boil the potatoes. Grate them once boiled and refrigerate until needed.

3

Heat a large pan with 1 tsp oil and sauté the chilli powder, 1 tsp turmeric, cumin and dal for 2-3 minutes. Transfer to a food processor and pulse until smooth. Chop the coriander and stir it in.

4

Add the cornflour and salt to the grated potato; mix to combine to form a non-sticky dough.

5

To shape the aloo tikki, take a small portion of the potato mixture in between your palms. Roll it and gently flatten it with your fingers. If the potato mixture seems sticky, moisten your fingers with a teaspoon of oil.

6

Make a well in the centre of the potato ball, fill in a teaspoon of dal stuffing. Close the edges. Gently flatten the balls once again to get the thickness of an inch or so. Similarly, shape all the patties.

7

Heat the oil in a frying pan over a medium heat and shallow fry the aloo tikkis in small batches over a low-medium heat. Drain on paper towels.

8

To make the yoghurt, combine the tamarind paste, yoghurt, the remaining turmeric, grated ginger, and seasoning. Serve with the aloo tikkis.