Who doesn’t like crisp Pan-fried garma garam Alu tikkis….and when you fill them with crumbly delicious moong they climb up several delicious notches!!
Method:
Soak moong ki dhuli daal for 1/2 hour in warm water.
Heat oil, add jeera, grated ginger, green chillies, drained daal, haldi, salt.
Cook covered till just about cooked but not mushy (should have just a little bite to it).
Add chopped fresh dhania and some lemon juice.
Peel & mash boiled potatoes smooth.
Add salt, grated ginger, finely chopped green chillies and chopped fresh dhania.
If the potatoes are a little sticky, you can add a tbsp of cornstarch to make them easier to work with.
Now take a small ball & fill with daal filling.
Take care to seal the outer potato covering carefully.
Flatten and pan-fry.
Serve hot with hari chutney!
Moong dal ki Bharwan Tikki
