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Crispy golden potato patties with a surprise inside! These tikkis are filled with a rich, savory mixture of lentils, paneer, and nuts, making them a truly royal Mughlai appetizer perfect for any celebration.
Prepare the Stuffing
Prepare the Potato Casing
Assemble the Tikkis
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Crispy golden potato patties with a surprise inside! These tikkis are filled with a rich, savory mixture of lentils, paneer, and nuts, making them a truly royal Mughlai appetizer perfect for any celebration.
This mughlai recipe takes 50 minutes to prepare and yields 4 servings. At 323.94 calories per serving with 9.11g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Shallow Fry the Tikkis
Serve
To make this recipe vegan, replace the paneer with crumbled firm tofu and use a neutral oil instead of ghee for frying.
Experiment with the stuffing by adding finely chopped green peas, pomegranate seeds, or other nuts like almonds or pistachios.
For a lower-fat version, you can bake the tikkis in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crisp. You can also use an air fryer.
The combination of chana dal (split chickpeas) and paneer provides a good amount of protein, which is essential for muscle repair, growth, and overall body function.
Potatoes are a primary source of complex carbohydrates, which the body uses as its main fuel source, providing sustained energy.
This dish contains ingredients like cashews and raisins, which contribute essential minerals such as magnesium, copper, and iron to your diet, supporting bone health and red blood cell formation.
One serving, which consists of two tikkis, contains approximately 310 calories. This is an estimate and can vary based on the size of the potatoes and the amount of ghee absorbed during frying.
Mughlai Aloo Tikki can be part of a balanced diet. It provides carbohydrates for energy from potatoes and plant-based protein from dal and paneer. However, since it is shallow-fried, it is high in fat and calories, so it should be consumed in moderation.
Tikkis usually break for two main reasons: excess moisture in the potato mixture or not enough binding agent. Ensure your boiled potatoes are completely cool and dry. If the mixture still feels too wet, add a little more ground poha or corn starch.
Yes, you can bake them for a healthier alternative. Brush the tikkis with a little oil or ghee and bake in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping them halfway through. They will be less crispy than the fried version but still delicious.
Absolutely. To make it vegan, simply substitute the paneer with an equal amount of crumbled firm tofu and use a plant-based oil like sunflower or canola oil instead of ghee for frying.