Ingredients

• 4-5 - Big potatoes, boiled
• 2 tsp - corn flour
• 1/2 cup - Breadcrumbs
• A pinch of turmeric powder
• Oil to shallow fry
• Salt to taste
• For stuffing:
• 1/2 cup - Channa dal
• 1/4 cup - Grated paneer
• 1 tsp - Dried anardana (Pomegranate seeds)
• 1/2 tsp - Ginger-green chillies paste
• 1/4 tsp - Cumin seeds
• 1/8 tsp - Turmeric powder
• 1/2 tsp - Amchur
• 2-3 tsp - Chopped coriander leaves
• 2 tsp - Cooking oil
• Salt to taste

How to Make Sindhi Aloo Tikki

• Soak channa dal in water for around an hour.
• Pressure cook it for 3 whistles and keep aside.
• Heat oil in pan, add cumin seeds, hing; once it crackles, add ginger-green chillies paste and saute well.
• Add boiled channa dal along with grated paneer and all spices.
• Mix well and cook for around 3-4 minutes.
• Transfer it to a bowl and cool it down to room temperature.
• Take all the ingredients for the outer layer, mash them well in a bowl.
• Divide the mixture for the outer and the stuffing, into 10 balls each.
• Make a puri sized round and place the stuffing inside and cover it from all the sides (with more potato mixture, if required).
• Make a smooth ball and flatten it to give a tikki shape.
• Heat some oil in flat-pan and shallow fry tikkis till crisp and golden-brown on both sides.
• Serve hot.
• Recipe Courtesy: My Own Food Court