- 1 ½ pounds yukon gold potatoes, peeled*
- ¼ cup chana dal, soaked for 3 hours
- 1 cup water
For Dal Stuffing:
- 3 tablespoons rice flour or 2 tablespoons cornstarch
- ½ teaspoon salt
- ½ cup oil (I like avocado oil)
- 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.
- *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.