Delhi Style Channa Dal stuffed Aloo Tikki Chaat

Aloo Tikki Chaat with Channa Dal stuffing, topped with yogurt, pomegranate seeds, and green chutney,.

Delhi Style Channa Dal stuffed Aloo Tikki Chaat

Author: Anvita

Sharing all the tips and tricks to make Delhi style Channa Dal stuffed Aloo Tikki Chaat to satisfy those chaat cravings. Crispy, spiced channa dal-stuffed aloo tikkis, topped with spiced yogurt, tamarind chutney and sweet chutney.

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Course: Appetizer, Side Dish, Snack

Cuisine: Indian

Keyword: air fryer aloo tikki, aloo tikki, aloo tikki chaat, aloo tikki chaat recipe, aloo tikki recipe, crispy aloo tikki, how to make aloo tikki

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

8 tikkis

Calories:

304kcal

Ingredients

For Aloo Tikki

4 russet potatoes
2 tablespoon corn starch
2 tablespoon rice flour
Salt to taste
2 tablespoon ghee / oil
Oil for frying
Cilantro for garnish

For Channa Dal Stuffing

1 cup Chana dal
1.5 cup Water
Boiled potato 1 medium size
1 tablespoon Green chillies chopped or paste
1 tablespoon Fennel seeds coarsley crushed
1 tablespoon Roasted cumin powder
1 tablespoon Mango powder / amchur
1 tablespoon Red chili powder
Ginger grated 1 tbsp
Salt
chopped cilantro

For Assembling Aloo Tikki Chaat

2 cups Yogurt
1 cup green chutney
1 cup sweet tamarind chutney
2 tablespoon chaat masala
cilantro
1 cup pomegranate arils

Instructions

How to make Aloo Tikkis for Chaat

Preparation: If you have time or have planned to make this chaat, I recommend cooking the potatoes and Channa dal in the instant pot ahead of time. The potatoes and channa dal need to be cooked only 80%, as they will cook completely when being shallow fried.
Pressure cook the Russet Potatoes in the Instant Pot 12 minutes followed by a natural pressure release if you have the time for 15 mins followed by a quick release.
Pressure cook the unsoaked Channa dal either in the Instant Pot for 12 minutes followed by a quick pressure release or on the stove top until slightly tender to touch.
Prep the yogurt in a mixing bowl, by whisking the yogurt with roasted cumin powder, kala namak and sugar and keep aside to chill. The yogurt should be thick pouring consistency not runny.
Peel & grate the potatoes after bringing them to room temperature using the bigger side of the grater. Do not mash the potatoes. Read tips for why I don't recommend it.
Coat the potatoes with the rice and corn flour by sprinkling the flour evenly on them and then coating the shreds without mushing them. Next add the kala namak, roasted cumin powder and oil and coat the spices to the shredded potato, again without mushing them and keep aside while you spice the dal.
Prep the dal stuffing by draining any excess water from the dal. Heat a wok or pan with oil and on medium temper it with chopped green chilies or paste, red chili powder, chaat masala, roasted cumin powder & ginger. Stir until aromatic and add the drained dal and salt to the wok and cook until you lose the moisture for about 5 minutes.
Making the Tikki. Scoop a handful of the potato mixture and combine the mixture to form a ball. Next flatten the ball and using your thumb make a well to add a teaspoon of the channa dal stuffing. Seal the edges of the tikki. Repeat to prep the remaining tikkis.
Shallow Fry the Aloo Tikki using ghee or oil in a pan. Experience has taught me a deeper pan will help crisp the sides of the tikki instead of using a dosa pan or you follow the air fryer instructions below. As the tikkis cook, make sure to press the tikkis gently with your spatula or potato masher so the tikkis can crisp even further.

Air Fryer Aloo Tikki

Line the air fryer basket with parchment paper. Brush both sides of the tikki with oil or ghee and arrange them in a single layer without them touching eachother and air fry at 180 C or 356 F and then cook for 15 to 20 minutes or until golden brown. Flip sides half way through and brush oil again.

How to assemble Aloo Tikki Chaat

Place two to three tikkis on a plate next to eachother.
Drizzle the chilled yogurt on top the tikkis, not covering it entirely.
Dress the tikkis with the sweet and green chutney.
Sprinkle some chaat masala and roasted cumin powder.
Garnish with pomegranate arils or beetroot slivers and chopped cilantro.

Video

Notes

Anvita's Top Tips to make Crispy Aloo Tikkis

Cook the potatoes and channa dal only upto 80% they will cook further when being shallow frying.
Shred the potatoes, instead of mashing them for that lacchedar effect.
Adding rice flour is a game changer to get that crispiness.
Seal the edges tightly or the tikki will break apart.
Cook on medium heat for a crispy crust.

Nutrition