Potato Moong Dal Tikki Recipe – Authentic Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Potato Moong Dal Tikki Recipe – Authentic Indian Street Food

Hey everyone! If you’ve ever wandered the bustling streets of India, you know the magic of street food. And honestly, few things hit the spot quite like a crispy, flavourful tikki. Today, I’m sharing my go-to recipe for Potato Moong Dal Tikki – a delightful combination of textures and tastes that’s surprisingly easy to make at home. I first made these when I was craving the flavours of Delhi, and they instantly transported me back!

Why You’ll Love This Recipe

These tikkis are seriously addictive. They’re crispy on the outside, soft and flavourful on the inside, and packed with goodness from potatoes and moong dal. Plus, they’re perfect as a snack, appetizer, or even a light meal. They’re also super versatile – you can adjust the spice level to your liking and serve them with your favourite chutneys. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make these delicious Potato Moong Dal Tikkis:

• 4 medium boiled potatoes (about 500g)
• 2 tbsp corn starch (approximately 16g)
• 2 tbsp besan (chickpea flour) (approximately 15g)
• 1 tsp amchur powder (dry mango powder) (approximately 5g)
• 1 tsp chaat masala (approximately 5g)
• 1/2 tsp red chili powder (approximately 2.5g)
• 1/2 cup cooked yellow moong dal (approximately 120ml)
• 1/4 cup green peas (approximately 30g)
• 1 tbsp chopped coriander leaves (approximately 5g)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special:

• Besan (Chickpea Flour): This is key for binding the tikkis and giving them that lovely texture. Don’t skip it! It adds a subtle nutty flavour too.
• Amchur Powder: This adds a wonderful tangy flavour that balances the richness of the potatoes. It’s a staple in North Indian cuisine.
• Potato & Moong Dal Combo: The combination of potatoes and moong dal is a classic for a reason. The potatoes provide the bulk and softness, while the moong dal adds protein and a lovely flavour. Using cooked yellow moong dal is traditional, but you can experiment with other dals if you like!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the moong dal stuffing: First, cook about 1/4 cup of yellow moong dal until it’s tender. I usually pressure cook it for about 2-3 whistles. Once cooked, drain any excess water. Then, in a pan, gently sauté the cooked moong dal with a pinch of turmeric, red chilli powder, and a little salt. Add in 1/4 cup of green peas and cook for another 2-3 minutes. Finally, stir in a tablespoon of chopped coriander leaves and set aside to cool.
2. Mash the potatoes: In a large bowl, mash the boiled potatoes until they are smooth. Make sure there are no lumps!
3. Combine the ingredients: Add the corn starch, besan, amchur powder, chaat masala, red chili powder, and salt to the mashed potatoes. Mix well.
4. Form the dough: Now, add the cooled moong dal mixture to the potato mixture. Mix everything together until it forms a dough-like consistency. It shouldn’t be too sticky or too dry.
5. Shape the tikkis: Divide the potato mixture into equal portions (about 8-10). Flatten each portion with your palms and create a small well in the center. Add a spoonful of the moong dal stuffing into the well. Gently reshape the mixture into a round or slightly flattened patty – about 2-3 inches in diameter.
6. Fry the tikkis: Heat oil in a pan over medium heat. Once the oil is hot, carefully place the tikkis into the pan (don’t overcrowd it!). Fry them until they are golden brown and crispy on both sides, about 3-4 minutes per side.
7. Drain and serve: Remove the tikkis from the pan and place them on a paper towel-lined plate to drain any excess oil. Serve hot!

Expert Tips

• Don’t overmash the potatoes – a little texture is good!
• Make sure the oil is hot enough before frying, otherwise the tikkis will absorb too much oil.
• If the mixture is too sticky, add a little more corn starch. If it’s too dry, add a teaspoon of water at a time.
• For extra flavour, you can add a pinch of asafoetida (hing) to the potato mixture.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your asafoetida (hing) doesn’t contain wheat flour.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Feel free to adjust the amount of red chili powder to your liking. My family prefers a milder flavour, so I usually use less.
• Street Food vs. Home Style: Street food tikkis are often fried in a slightly older oil, which gives them a unique flavour. At home, use fresh oil for a healthier option.

Serving Suggestions

These tikkis are incredibly versatile! Here are a few of my favourite ways to serve them:

• With mint chutney and tamarind chutney – a classic combination!
• As part of a chaat platter, with yogurt, sev, and onions.
• Served with a side of raita (yogurt dip).
• Simply enjoyed as a snack with a cup of chai.

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 in the oven to restore their crispiness. You can also freeze uncooked tikkis for up to a month.

FAQs

Q: What type of potatoes work best for tikkis?

A: I find that starchy potatoes like Russet or Yukon Gold work best. They mash easily and hold their shape well.

Q: Can I make the tikkis ahead of time?

A: Absolutely! You can shape the tikkis and store them in the refrigerator for a few hours before frying.

Q: How do I prevent the tikkis from breaking while frying?

A: Make sure the mixture is well-bound and the oil is hot enough. Also, handle the tikkis gently when placing them in the pan.

Q: What is Amchur powder and can I substitute it?

A: Amchur powder is made from dried unripe mangoes and adds a tangy flavour. If you can’t find it, you can substitute it with lemon juice (about 1 tbsp).

Q: Can I bake these tikkis instead of frying?

A: 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 about 20-25 minutes, flipping halfway through. They won’t be as crispy as fried tikkis, but they’ll still be delicious!