Instant Pot Stuffed Aloo Tikki
Servings
8 stuffed tikkis
Cuisine
Indian
Ingredients

▢1 ½ pounds yukon gold potatoes peeled*
▢¼ cup chana dal soaked for 3 hours
▢1 cup water
For Dal Stuffing:
▢¼ cup chopped cilantro
▢1 green chili minced
▢1 teaspoon amchur dried green mango powder
▢½ teaspoon coriander powder
▢½ teaspoon salt
▢¼ teaspoon black pepper
▢¼ teaspoon roasted cumin powder
▢¼ teaspoon fennel powder or fennel seeds
▢⅛ teaspoon cayenne

▢3 tablespoons rice flour or 2 tablespoons cornstarch
▢½ teaspoon salt
▢½ cup oil I like avocado oil
Instructions

Soak the chana dal for 3 hours. Drain and rinse.
Add the dal and 1 cup of water to the instant pot. Place the potatoes on top of the dal. Secure the lid, close the pressure valve and cook for 7 minutes at high pressure.
Naturally release pressure for 10 minutes.
Using tongs, place the potatoes into a bowl and set aside. Drain the dal and put it into a bowl along with all of the ingredients listed under “dal stuffing," mix well and set aside. Then use a potato masher to mash the potatoes (there shouldn’t be any lumps).
Add 3 tablespoons of rice flour and ½ teaspoon of salt to the potatoes and mix well. Pour a bit of oil onto your hands and roll the mixture into a log, dividing it into 8 parts.
With oil-greased hands, take one part of the potato mixture, flatten it and fill it with a tablespoon of dal stuffing, then close the potato around the stuffing and form into a patty. Repeat to make 8 tikkis.
Add oil to a frying pan (or dutch oven) on the stovetop over medium heat and once the oil heats up, shallow fry the tikkis on both sides until crisp and golden brown.
Serve with chutney or ketchup and garnish with cilantro leaves if desired.
Notes
*I suggest using gold potatoes when making tikki. They're not as starchy as other potatoes and they make for sweet/smooth tikkis. The amount of flour suggested is for gold potatoes. If you use a different type of potato, you'll need to adjust the amount of flour and they may not turn out as well as what you see here.