Channa Dal Stuffed Potato Tikki

Soak the lentils for 2 hours. Drain and add ½ cup fresh water and the turmeric powder.

Boil the lentils along with the potatoes in a separate container in a pressure cooker for about 20 minutes. The dal should be soft but not mushy. You can also cook both individually if you prefer.

Peel and mash the potatoes. Mix with 1 tsp salt, some black pepper and 1 tsp oil.

For the dal, drain any excess water and add all the dry spices, chaat masala, coriander stems, and lemon juice for a fresh flavor. My trusted grinder comes in handy whenever I need freshly ground spices.

Add the cornflour to the dal to absorb any extra moisture.

Take a small ball of the potato mix, flatten it, and fill with a tablespoon of dal mix. Seal and shape it. It’s easier to shape them with your hands slightly oiled.

Shallow fry the tikkis on a cast iron tawa until your desired crispness.

Serve with homemade mint and date chutney and onion slices. Enjoy!