Mughlai Aloo Tikki
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.
For 4 servings
Prepare the Stuffing
- In a pressure cooker, combine the soaked chana dal, 1/2 cup of water, and a pinch of salt. Cook for 2-3 whistles until the dal is soft but still holds its shape. Drain any excess water thoroughly and let it cool.
- Transfer the cooked dal to a mixing bowl and mash it lightly with a fork.
- Add the crumbled paneer, chopped cashews, chopped raisins, garam masala, red chili powder, 1 tbsp of the chopped coriander leaves, and 1/4 tsp of salt.
- Mix all the stuffing ingredients until well combined. Divide the mixture into 8 equal portions and roll them into small balls.
Prepare the Potato Casing
- In a large bowl, grate or mash the completely cooled boiled potatoes. Ensure there are no lumps for a smooth texture.
- Add the ground poha, corn starch, ginger paste, green chilies, chaat masala, the remaining 2 tbsp of coriander leaves, and 1 tsp of salt.
- Mix everything together and gently knead to form a smooth, non-sticky dough. Do not over-knead.
Assemble the Tikkis
- Lightly grease your palms with oil. Divide the potato dough into 8 equal portions.
- Take one potato portion and flatten it on your palm to form a 3-inch disc.
- Place one ball of the prepared stuffing in the center of the potato disc.
- Carefully bring the edges of the potato dough together, enclosing the stuffing completely. Seal the edges firmly.
- Gently flatten the ball between your palms to form a round patty (tikki), about 2.5 inches in diameter and 0.75 inches thick. Ensure there are no cracks.
- Repeat the process to make all 8 tikkis.
Shallow Fry the Tikkis
- Heat ghee in a heavy-bottomed skillet or pan over medium heat. The ghee should be hot but not smoking.
- Carefully place 3-4 tikkis in the pan, ensuring they are not overcrowded.
- Fry for 4-5 minutes on the first side, or until it becomes golden brown and crisp.
- Gently flip the tikkis and fry the other side for another 4-5 minutes until it achieves the same golden-brown color and crispiness.
- Once cooked, remove the tikkis with a slotted spoon and place them on a plate lined with paper towels to drain excess ghee.
- Repeat with the remaining tikkis.
Serve
- Serve the Mughlai Aloo Tikkis hot, garnished with fresh coriander, alongside mint chutney and tamarind chutney for a classic experience.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use starchy potatoes like Russet or Idaho. Boil them a day ahead and refrigerate to remove excess moisture.
- 2Ensure the boiled potatoes are completely cool and dry before mashing. Any moisture will make the tikkis difficult to shape and they might break while frying.
- 3Do not overcook the chana dal. It should be soft enough to mash but still have a slight bite.
- 4Frying on medium heat is crucial. High heat will brown the outside too quickly, leaving the inside undercooked, while low heat will make the tikkis absorb too much ghee.
- 5For extra crispiness, you can lightly coat the shaped tikkis in rice flour or corn starch just before frying.
- 6You can prepare and shape the tikkis ahead of time and refrigerate them on a parchment-lined tray. Fry them just before serving for the best taste and texture.
Adapt it for your goals.
Vegan Version
To make this recipe vegan, replace the paneer with crumbled firm tofu and use a neutral oil instead of ghee for frying.
Different StuffingDifferent Stuffing
Experiment with the stuffing by adding finely chopped green peas, pomegranate seeds, or other nuts like almonds or pistachios.
Healthier OptionHealthier Option
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.
Why this is on our healthy list.
Source of Plant-Based Protein
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.
Energy Boosting
Potatoes are a primary source of complex carbohydrates, which the body uses as its main fuel source, providing sustained energy.
Rich in Minerals
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.
Frequently asked questions
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.