Stuffed Aloo Tikki (Pressure Cooker Method)

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Serving Size: 2 patties
Diets: Dairy Free, Egg Free, Nut Free, Vegan, Vegetarian
Recipe adapted from:
Ashley Singh Thomas
Aloo tikki is a popular Indian street food made with boiled potatoes, spices and sometimes (like in this recipe) it’s stuffed with lentils. Aloo tikki literally translates to potato cutlet. These pan-fried fritters are both crispy and creamy, thanks to the lentil filling. Serve with your favorite chutney if desired.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 8

Instructions

  • Soak the chana dal for 30 minutes. Drain and rinse.
  • Add the dal and water to the instant pot. Place the potatoes on top of the dal. Secure the lid, close the pressure valve and cook for 7 minutes at high pressure.
  • Naturally release pressure for 10 minutes.
  • Using tongs, place the potatoes into a bowl and set aside.
  • Drain the dal and put it into a bowl along with all of the ingredients listed under “dal stuffing,” mix well and set aside.
  • In a separate bowl, use a potato masher to mash the potatoes (there shouldn’t be any lumps).
  • With oil-greased hands, take one part of the potato mixture, flatten it and fill it with a tablespoon of dal stuffing, then close the potato around the stuffing and form into a patty. Repeat to make 16 tikkis.
  • Add oil to a frying pan (or dutch oven) on the stovetop over medium heat and once the oil heats up, shallow fry the tikkis on both sides until crisp and golden brown, about 3 minutes per side.

Notes

I suggest using gold potatoes when making tikki. They’re not as starchy as other potatoes and they make for sweet/smooth tikkis. The amount of flour suggested is for gold potatoes. If you use a different type of potato, you’ll need to adjust the amount of flour and they may not turn out as well as what you see here.

Cook Times

Active Prep30
Hands-On Cook15
Hands-Off Cook25
Passive0
Total Time1 hour 10 minutes
Recipe Serving Size8

Ingredients

Ingredients

  • 3 pound yukon gold potato peeled
  • ½ cup chana dal (dried baby chickpeas) soaked for 30 minutes
  • 2 cup water
  • 1 cup avocado oil for frying

Dal Stuffing:

  • ½ cup fresh cilantro chopped
  • 2 green serrano chile minced, more or less to taste
  • 2 teaspoon amchur green mango powder OR lemon juice
  • 1 teaspoon ground coriander
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon fennel seeds
  • ¼ teaspoon cayenne pepper
  • 6 tablespoon rice flour or 2 tablespoon cornstarch

Optional:

  • 1 cup mango chutney purchased

Cooking Tools Required

Cast iron pan, Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler
Reheating/Serving Instructions
Heat in a saute pan with a little oil over medium heat until heated through.

Nutrition

Calories: 492kcal | Carbohydrates: 59g | Protein: 4g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Sodium: 318mg | Potassium: 765mg | Fiber: 4g | Sugar: 22g | Vitamin A: 99IU | Vitamin C: 38mg | Calcium: 37mg | Iron: 2mg

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