Crispy chana dal aloo tikkis (vegan)

"These crispy chana dal aloo tikkis remind me of happy days cooking in our family kitchen with aunts, sisters and friends, chattering and laughing as we ate them piping hot from the pan. They are also prolific street food in India and a great snack to be eaten hot, spicy and crispy, topped with a fresh, cooling chutney.”

Yields4 Servings
For the dal:
 1 cup chana dal, rinsed and soaked overnight
 3 tbsp olive oil
 8-10 curry leaves
 ½ small white onion, very finely chopped
 ½ tsp ginger, grated
 ¼ tsp ground turmeric
 ¼ tsp chilli powder
For the potato mix:
 4 medium potatoes, peeled and boiled
 1 tsp amchoor (dried mango powder)
 2 green chillies, finely chopped
 1 tsp ground coriander
 ½ tsp garam masala
 ½ tsp ground turmeric
 handful coriander leaves, chopped
 sunflower oil, for shallow frying
1

Bring a large pan of water to the boil and add the chana dal. Cook the dal until it is soft but still keeps its shape – about 25-30 minutes. Drain to remove any liquid.

2

Heat the olive oil in a frying pan over a medium heat and then drop in the curry leaves. Let these sizzle for 1 minute and then add the onion, spices and good pinch of salt. When the onion is soft, mix in the drained chana dal, and cook for 2-3 minutes, then set aside to cool.

3

In a bowl, mash the cooked potatoes well. Mix in the amchoor, chillies, ground coriander, garam masala, turmeric and coriander leaves.

4

Take 2 tbsp of the potato mixture and form into a ball shape, then flatten into a patty in your hand. Take 1 tsp of the chana dal mix and place in the centre of the potato patty. Fold the sides into the middle and form into a potato cake with the dal contained inside. Repeat with the remaining mixture.

5

Heat a generous glug of oil in a frying pan over a medium-high heat. Gently place 3 tikkis in the pan at a time (or fewer if your pan is smaller) and fry on both sides for 3-4 minutes, until they turn brown.

Category,

Ingredients

For the dal:
 1 cup chana dal, rinsed and soaked overnight
 3 tbsp olive oil
 8-10 curry leaves
 ½ small white onion, very finely chopped
 ½ tsp ginger, grated
 ¼ tsp ground turmeric
 ¼ tsp chilli powder
For the potato mix:
 4 medium potatoes, peeled and boiled
 1 tsp amchoor (dried mango powder)
 2 green chillies, finely chopped
 1 tsp ground coriander
 ½ tsp garam masala
 ½ tsp ground turmeric
 handful coriander leaves, chopped
 sunflower oil, for shallow frying

Directions

1

Bring a large pan of water to the boil and add the chana dal. Cook the dal until it is soft but still keeps its shape – about 25-30 minutes. Drain to remove any liquid.

2

Heat the olive oil in a frying pan over a medium heat and then drop in the curry leaves. Let these sizzle for 1 minute and then add the onion, spices and good pinch of salt. When the onion is soft, mix in the drained chana dal, and cook for 2-3 minutes, then set aside to cool.

3

In a bowl, mash the cooked potatoes well. Mix in the amchoor, chillies, ground coriander, garam masala, turmeric and coriander leaves.

4

Take 2 tbsp of the potato mixture and form into a ball shape, then flatten into a patty in your hand. Take 1 tsp of the chana dal mix and place in the centre of the potato patty. Fold the sides into the middle and form into a potato cake with the dal contained inside. Repeat with the remaining mixture.

5

Heat a generous glug of oil in a frying pan over a medium-high heat. Gently place 3 tikkis in the pan at a time (or fewer if your pan is smaller) and fry on both sides for 3-4 minutes, until they turn brown.

Crispy chana dal aloo tikkis (vegan)