Stuffed Aloo Tikki

Ingredients

• 3 medium potatoes (aloo), boiled, peeled and mashed
• 2 teaspoons ginger-green chilli paste
• Salt to taste
• 1 tablespoon chopped fresh coriander leaves
• ½ cup fresh breadcrumbs
• Oil for greasing + for deep frying
• Green chutney to serve
• Stuffing
• ½ cup parboiled split Bengal gram (chana dal) 
• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• ½ teaspoon garam masala powder
• ½ teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• 2-3 tablespoons chopped fresh coriander leaves
• ½ tablespoon lemon juice
• Salt to taste

Method

1. Heat ghee in a non-stick pan, add cumin seeds and let them change colour. Add parboiled Bengal gram, garam masala powder, red chilli powder, turmeric powder and coriander leaves, mix well and cook for 2-3 minutes.
2. Add lemon juice and salt and mix well. Take the pan off the heat and allow to cool completely.
3. To make the tikki, take potatoes in a large bowl. Add ginger-green chilli paste, salt, coriander leaves and breadcrumbs and mix till well combined. 
4. Grease your palms with some oil and take a portion of the potato mixture and spread it evenly. Place a portion of the stuffing in the centre, bring the sides to the centre, press and seal. Make more tikkis in the same way.
5. Heat sufficient oil in a kadai. Gently slide in the tikkis, a few at a time, and deep-fry till golden brown and crisp. Drain on absorbent paper. 
6. Arrange the tikkis on a serving plate and serve hot with green chutney.