How to make Meerut Wali Tikki - Potato tikki with Moong dal in it.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes (आलू), Split green gram skinless (dhuli moong dal) (मूंगदाल धुली)
Cuisine : Fusion
Course : Snacks and Starters
Meerut Wali Tikki Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
For more recipes related to Meerut Wali Tikki checkout Dilli Aloo Kachalu Chaat, Batata Vada - Street Food, Aloo Ke Sooley, Katori Chaat . You can also find more Snacks and Starters recipes like Quinoa and Feta Burger, Aloo Wadiyan With Garlic Honey Chilli Sauce, Pepperoni Pizza Sticks, Spicy Bhel.
Prep Time : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Meerut Wali Tikki Recipe
Potatoes boiled and grated 4 large
Split green gram skinless (dhuli moong dal) 1 cup
Salt to taste
Turmeric powder 1/4 teaspoon
Oil 1 tablespoon
Asafoetida a pinch
Ginger chopped 1 inch piece
Green chillies chopped 3
Lemon juice 1 teaspoon
Fresh coriander leaves bunch 1/2 small
Yogurt 1 cup
Rock salt (sendha namak) 1/2 teaspoon
Roasted cumin powder 2 teaspoons
Red chilli powder 1/2 teaspoon
Green chutney as required
Sweet tamarind chutney as required
Method
Step 1
Add salt to grated potatoes and mix. Knead till smooth. Divide into eight equal portions. Keep aside. Wash moong dal. Soak for half an hour and drain. Heat two cups of water and boil moong dal with salt and turmeric powder till just cooked (al dente). Drain. Heat one tablespoon of oil, add asafoetida, ginger, green chillies and parboiled moong dal and a little salt. Stir-fry for two to three minutes.
Step 2
Add lemon juice and spread on a plate to cool. Add coriander leaves to moong dal and mix. Divide into eight portions. Take a portion of mashed potatoes in dampened palms, make a dent in the center, put some stuffing and close in the edges to enclose the stuffing.
Step 3
Press gently and roll the edges on the tabletop to smoothen the sides. Heat a little oil on a tawa and shallow fry tikkis on low heat till they turn crisp. Whisk yogurt and add salt, rock salt, roasted cumin powder and red chilli powder.
Step 4
To serve, place two tikkis on a serving plate, pour some yogurt, green coriander chutney and sweet tamarind chutney over them. Similarly make other servings.
