Tasted in a restaurant and did the experiment….. was successful 🙂
1/2 cup Moong Dal (split and skinned)
4 Medium sized Potatoes
3 tbsp Arrowroot Powder
1 tsp Red chili powder
1/4 tsp Turmeric powder
1 tsp Fennel seeds
1/2 tsp Cumin seeds
1 tsp Dry Mint powder
Pinch of Asafoetida
1 tbsp oil + oil for shallow frying
1/2 tsp Garam masala powder
Salt to taste
Wash and soak moong dal for 3 hours in lukewarm water. Boil potatoes in a pressure cooker until 5-6 whistles so that it can be mashed well.
Grind soaked dal in a grinder for few seconds to break it into pieces (paste is not required). Heat oil in a pan, add asafoetida and cumin seeds. When seeds start crackling, add moong dal and roast it for 5-6 minutes. Then add red chili powder, turmeric powder, salt and sauté for 10-12 min on low-medium flame/heat. Now add garam masala powder, crushed fennel seeds, dry mint powder and mix well. Put off the gas and keep it aside to cool. Divide this mixture into 5-6 portions.
Take another bowl and mash the boiled potatoes. Add arrowroot powder, salt and mix them well. Divide this mixture in 5-6 portions. Take one portion of the potato dough, make a ball and flatten over the palm. Put about 1 portion of dal mixture in it and wrap it from all the sides to make ball. Lightly flatten the filled balls in form of patties. Similarly make all the patties.
Heat a non-stick tava (griddle) on a medium flame and grease it with oil. Shallow fry the tikkis using little oil until both sides becomes golden brown in color.
Serve hot with tamarind chutney or mind-coriander chutney.