Ingredients
The following ingredients have 4 Servings
- 1 ½ pounds yukon gold potatoes (peeled*)
- ¼ cup chana dal (soaked for 3 hours)
- 1 cup water
- ¼ cup chopped cilantro
- 1 green chili (minced)
- 1 teaspoon amchur (dried green mango powder)
- ½ teaspoon coriander powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon fennel powder (or fennel seeds)
- ⅛ teaspoon cayenne
- 3 tablespoons rice flour or 2 tablespoons cornstarch
- ½ teaspoon salt
- ½ cup oil (I like avocado oil)
Instruction
- Soak the chana dal for 3 hours. Drain and rinse.
- Add the dal and 1 cup of 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. Then use a potato masher to mash the potatoes (there shouldn’t be any lumps).
- Add 3 tablespoons of rice flour and ½ teaspoon of salt to the potatoes and mix well. Pour a bit of oil onto your hands and roll the mixture into a log, dividing it into 8 parts.
- 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 8 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.
- Serve with chutney or ketchup and garnish with cilantro leaves if desired.
