Chana Dal Tikki Recipe- Crispy Potato Patties with Spiced Lentils

Last Updated on 2 months by Neha Deshmukh

Chana Dal Tikki Recipe: Crispy Potato Patties with Spiced Lentils

Introduction

Oh, tikkis! Is there anything more satisfying than a perfectly crispy, golden-brown tikki? Especially when it’s packed with flavour. I remember the first time I tried making these – it was a bit of a messy affair, but the end result was so worth it. These Chana Dal Tikkis are a delightful blend of spiced lentils and fluffy potatoes, and they’re seriously addictive. They’re perfect as a snack, appetizer, or even a light meal. Let’s get cooking!

Why You’ll Love This Recipe

These Chana Dal Tikkis are a winner for so many reasons. They’re wonderfully crispy on the outside, soft and flavourful on the inside, and packed with protein from the chana dal (split chickpeas). Plus, they’re surprisingly easy to make, even if you’re new to Indian cooking. They’re a fantastic way to enjoy the vibrant flavours of India in a comforting, familiar format.

Ingredients

Here’s what you’ll need to make these delicious tikkis:

• 2 tbsp oil
• 1 tsp cumin seeds
• Pinch of hing (asafoetida)
• 4 green chillies, chopped
• 1 inch ginger, grated
• 2 tbsp cashews
• ½ tsp turmeric powder
• 1 tsp chilli powder (adjust to taste)
• 1 tsp coriander-cumin powder
• 1 tsp amchur (dry mango powder)
• ½ tsp salt (or to taste)
• 1 cup chana dal (split chickpeas)
• 2 tbsp chopped coriander leaves
• 3 medium potatoes, boiled and mashed
• ½ tsp salt (or to taste)
• ¼ tsp pepper powder
• 2 tbsp chopped coriander leaves
• 2 tbsp corn flour
• Oil for frying

Ingredient Notes

Let’s talk ingredients! A few of these are real flavour powerhouses.

• Hing (Asafoetida): Don’t skip this! It adds a unique savoury depth. A little goes a long way – seriously, just a pinch. It’s often used to aid digestion too.
• Amchur (Dry Mango Powder): This adds a lovely tangy flavour that balances the spices beautifully. It’s a key ingredient in many North Indian chaats.
• Chana Dal: This split chickpea is a staple in Indian snacks and dishes. It’s readily available in Indian grocery stores and online. It’s a great source of protein and fibre.
• Potatoes: Use a floury variety like Maris Piper or King Edward for the best texture. They mash beautifully and help bind the tikkis.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 tbsp oil in a pan over medium heat. Add the cumin seeds, hing, chopped green chillies, and grated ginger. Sauté until fragrant – about 30 seconds. You’ll know it’s ready when you can really smell the spices!
2. Add the cashews and roast until they turn golden and crunchy. This adds a lovely texture to the stuffing.
3. Mix in the turmeric powder, chilli powder, coriander-cumin powder, amchur, and salt. Sauté for another minute, stirring constantly to prevent burning.
4. Add the boiled chana dal and mash it slightly with the back of a spoon. You want some texture, so don’t over-mash it. Stir well to combine everything.
5. Stir in the chopped coriander leaves. Set the chana dal stuffing aside to cool.
6. In a separate bowl, combine the mashed potatoes, salt, pepper powder, coriander leaves, and corn flour. Mix well until everything is evenly combined. The corn flour helps bind the tikkis.
7. Take a portion of the potato mixture (about 2-3 tbsp) and flatten it into a small patty in your palm.
8. Place a spoonful of the chana dal stuffing in the centre of the potato patty.
9. Carefully seal the edges of the potato patty around the stuffing, forming a neat tikki. Repeat with the remaining potato and stuffing.
10. Heat oil in a pan over medium heat. Gently place the tikkis in the hot oil (don’t overcrowd the pan).
11. Fry the tikkis until they are golden brown and crispy on both sides – about 3-4 minutes per side.
12. Remove the tikkis from the pan and place them on a plate lined with paper towels to drain excess oil.

Expert Tips

• Make sure the chana dal stuffing is cooled before adding it to the potato mixture. This will prevent the potatoes from becoming sticky.
• Don’t overcrowd the pan when frying the tikkis. This will lower the oil temperature and result in soggy tikkis.
• For extra crispy tikkis, fry them in batches and maintain a consistent oil temperature.

Variations

• My Family’s Secret: My aunt always adds a sprinkle of pomegranate seeds to the chana dal stuffing for a burst of freshness. It’s amazing!
• Spicy Kick: Add a pinch of cayenne pepper or a finely chopped Serrano chilli to the stuffing for an extra spicy kick.
• Vegetable Boost: Grate some carrot or beetroot into the potato mixture for added nutrients and colour.

Vegan Adaptation

These tikkis are easily made vegan! Simply ensure the oil you use for frying is plant-based.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment

• Mild: Reduce the chilli powder to ½ tsp or omit it altogether.
• Medium: Use 1 tsp chilli powder as per the recipe.
• Spicy: Add an extra ½ tsp chilli powder or a pinch of cayenne pepper.

Festival Adaptations

• Diwali: These tikkis are a popular snack during Diwali celebrations.
• Holi: Serve them with colourful chutneys for a festive Holi treat.
• Street Food Style: Serve them on a paper plate with a generous helping of chutneys, sev, and onions, just like you’d find at a street food stall in India!

Serving Suggestions

Place the tikkis on a plate and top them with a dollop of plain yogurt, a drizzle of green chutney, a spoonful of tamarind chutney, chopped onions, a sprinkle of sev (crispy chickpea noodles), and fresh coriander leaves. Serve immediately for the best crunchy and flavourful experience.

Storage Instructions

Leftover tikkis can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven until crispy. They can also be frozen for up to a month.

FAQs

What is Chana Dal and where does it come from?

Chana Dal is split chickpeas, a staple in Indian cuisine. It’s believed to have originated in India and the Middle East thousands of years ago! It’s a fantastic source of protein and fibre.

Can I make these tikkis ahead of time?

Yes, you can! You can prepare the tikkis and store them in the refrigerator for up to 24 hours before frying.

What is the best way to get the tikkis crispy?

Make sure the oil is hot enough before adding the tikkis, and don’t overcrowd the pan. Frying in batches is key!

Can I bake these tikkis instead of frying?

Yes, you can! Preheat your oven to 200°C (400°F). Place the tikkis on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy as fried tikkis, but they’ll still be delicious.

What chutneys pair best with Chana Dal Tikki?

Green chutney (mint-coriander chutney), tamarind chutney, and yogurt chutney are all excellent choices. A little bit of all three is my personal preference!