Popular recipe from the Sindhi Cuisine of potato tikki stuffed with spicy chana dal mixture, shaped into hearts and fried.
SINDHI ALOO TIKKI
Ingredients
¼ cup split Bengal gram (chana dal), soaked and boiled
4 medium potatoes (aloo), boiled, peeled and mashed
4 white bread slices
Salt to taste
2 tablespoons cornflour
1 tablespoon oil + for greasing and shallow-frying
1 teaspoon cumin seeds (jeera)
1 inch ginger, finely chopped
1-2 green chillies, finely chopped
1 medium onion, finely chopped
½ teaspoon garam masala powder
1 teaspoon chopped fresh coriander leaves
Method
1. Discard edges of bread slices and soak in some water. Crush well.
2. Add potatoes, salt and cornflour and mix well. Set aside.
3. Heat 1 tablespoon oil in a non-stick pan. Add cumin seeds, ginger, green chillies and onion, mix and sauté till onions turn translucent.
4. Add Bengal gram, garam masala powder and salt, mix well and cook for a minute. Add coriander leaves and toss well. Remove from heat and set aside to cool.
5. Grease your palms with some oil. Divide the potato mixture into equal portions, stuff with a spoonful of Bengal gram mixture and shape into tikkis.
6. Heat sufficient oil in a kadai. Deep-fry tikkis till golden brown and crisp. Drain on absorbent paper.
7. Serve hot with green chutney, sweet tamarind chutney and onion slices.
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