Wash, boil, cool, peel and grate potatoes. Add salt and mix. Knead till smooth. Divide into small equal portions. Keep aside.
Wash moong dal. Drain.
Peel, wash and chop ginger. Remove stems, wash and chop green chillies. Clean, wash and chop coriander leaves.
Boil moong dal with salt and turmeric powder till just cooked (aldente).
Dry roast cumin seeds on a hot tawa till dark brown. Cool and grind to a fine powder Heat one tablespoon of oil, add asafoetida, ginger, green chillies and parboiled moong dal and a little salt. Stir-fry for two to three minutes. Add lemon juice and spread on a plate to cool.
Add coriander leaves to moong dal and mix.
Take a portion of mashed potatoes in dampened palms, make a dent in the center, put some stuffing and close in the edges to enclose the stuffing. Press gently and roll the edges on the tabletop to smoothen the sides.
Heat a little oil on a tawa and shallow-fry tikkis on low heat till they turn crisp.
Whisk yogurt and add salt, rock salt, roasted cumin powder and red chilli powder.
To serve, place tikkis on a serving plate, pour some yogurt, green chutney and tamarind chutney over them. |
