Monday, September 28, 2015

                                              Moong Dal Tikki


  1. Moong dal dhuli..1/2 cup
  2. Baking potato......3 (Or large size potato)
  3. Cornstarch............3 tbsp.
  4. Onion ...................1 large or 2 small size
  5. Garlic cloves.........2-3 (U.S. Size just 1 )
  6. Ginger...................1/2' piece
  7. Cilantro Or Corriander leaves..2-3 sprigs
  8. Salt to taste
  9. Chilli powder.........2 heaped tsp. or according to your heat level
  10. Turmeric powder.....1/2 tsp.
  11. Corriander Powder...1/2 tsp.
  12. Oil for frying
  13. Green pepper or chilli..2-3


  • Boil potatoes and mash them or grate them. For this recipe,the sticky potatoes that are available in India during winter are the best but here in U.S. I use any potato because those aren't available here. The only thing is that the tikkies don't turn out as smooth as it used to be in India :( .
  • Soak moong dal for a couple of hour and then pressure cook them with salt and water,make sure water is not much,you need water only to cook it dry,approx. 1/2 cup.
  • Blend half the onion (if you are using big) or 1 onion (if you are using small) & garlic cloves.
  • Chop onions as we chop for omlette,ginger and cilantro + green pepper.
  • Heat pan and add 2 tsp. oil and saute chopped onion,ginger & green chilli.
  • In the same pan,heat 3 tbsp. oil and fry the blended masala (onion-garlic) adding chilli powder,turmeric powder,Corriander powder & salt.
  • Masala is done when it starts separating oil,add cooked and mashed moong dal and sauted onion,ginger,chilli. Sprinkle cilantro.
  • Now your moong dal filling for the tikki is ready.
  • In potato,add cornstarch (arrowroot) and salt and make it smooth.
  • Make a ball from potato,shape it as katori and put moong dal filling into it and carefully seal it and flatten a little.
  • Heat oil in a pan and deep fry these tikkies on high setting.
  • Serve hot with cilantro chutney,no ketchup please !