Peethiwali Aloo Tikki

Name: Peethiwali Aloo Tikki
Yield: Makes 8
Cuisine: Indian
Ingredients: 1½ teaspoons fennel seeds; ¼ cup (50 grams) dhuli urad dal (split skinless black gram); ¼ teaspoon ground turmeric; 3 tablespoons ghee; ½ teaspoon garam masala (spice mix); 1 quart (800 ml) vegetable oil; 4 small potatoes, boiled, peeled, and grated; ½ teaspoon red chile powder; ¼ cup (30 grams) cornstarch; 1 teaspoon amchur (dried mango powder); ½ teaspoon crushed black peppercorns; 1-inch (2½-cm) cinnamon stick; ½ teaspoon table salt

Potato-crusted spicy dal

Preparation info

Makes
8

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

I wish I could take you to the famous tikki center in Amritsar, where vendors do a brisk business over huge iron griddles covered with dozens of tikkis bubbling in oil. I tasted this tikki there many years ago.

Ingredients

¼ cup (50 grams) dhuli urad dal (split skinless black gram)
¼ teaspoon

Asia
India
Starter
Gluten-free
Vegetarian

Method

Put the dal in a bowl, wash in plenty of water 2 or 3 times, and drain. Add 1 cup (200 ml) water and soak for 2 hours. Drain.
Place a nonstick saucepan over high he