PANJABI ALOO TIKKI

PANJABI  ALOO  TIKKI:
INGREDIENTS:             (makes 10 )

1/2  kg (6 medium ) potatoes-boiled and mashed
2  tbsp  cornflour
1  tsp salt
Ghee or oil for shallow frying

Filling:
1/3  cup split Bengal gram
1/2  tsp cumin seeds
1/2"  pieces ginger-finely chopped
2  green chillies-finely chopped
Salt to taste
1/2  tsp red chilli powder
1/2  chaat masala
1/2  garam masala
1  tbsp  coriander leaves-chopped

METHOD:

• Soak Bengal gram (channa dal) for 3-4 hours.
• Heat 1  tbsp oil or ghee in a pan. Add cumin seeds, wait till it turns golden.  Add chopped ginger, green chillies, salt and red chilli powder.
• Drain dal and add to the pan. Cover and let it cook on low heat till it turns soft and gets cooked. Sprinkle some water when it is being cooked.
• Cook dal till soft and dry.  Add chaat masala, garam masala and chopped coriander leaves. Remove from fire and keep aside to cool.
• Boil, peel and mashed potatoes. Add 2 tbsp cornflour and 1 tsp salt.
• Take a ball of mashed potatoes. Oil the palm of the hand slightly. Make a shallow cup by making a depression with the thumb. Place 1 tbsp of dal filling in the depression and form a ball again to cover the filling. Flatten the ball.
• Heat oil on a frying pan. Shallow fry 2-3 tikkis at a time till well browned and crisp on both sides.
• Serve hot with mint chutney.