These potato dumplings served with tangy chutneys is an anytime treat.
Cooking Time: 30-40 minutes
Servings: 4
Preparation Time: 5-10 minutes
Category: Veg
Ingredients
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Potatoes,boiled
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4 large
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Split green gram skinless (dhuli moong dal)
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1 cup
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Salt
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to taste
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Oil
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2 tablespoons + to shallow fry
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Asafoetida
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a pinch
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Green chillies,chopped
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3
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Powdered sugar
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2 tablespoons
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Yogurt
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2 cups
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Green chutney
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as required
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Sweet chutney
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as required
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Roasted cumin powder
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1 teaspoon
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Red chilli powder
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1 teaspoon
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Method
Coarsely grind the moong dal. Grate the boiled potatoes into a bowl. Add salt and mix. Heat two tablespoons of oil in a heavy bottomed pan. Add asafoetida and the ground moong dal. Stir and sauté. Sprinkle some water if it begins to stick to the pan and continue to sauté. Add a little more oil if required. Add salt and green chillies, mix and cook till dry. Set aside peethi to cool. Add powdered sugar and a pinch of salt to the yogurt and mix well. Pass it through a muslin cloth to get a smooth mixture. Set aside. Heat oil on a tawa. Grease your palm, spread a portion of potatoes on it. Place a portion of the peethi in the centre and gather the edges and shape into a tikki. Place the tikkis on the hot tawa and fry. When one side is golden turn over and cook the other side till it becomes golden too. Drain and place the tikkis on a leaf plate. Drizzle green chutney, sweetened yogurt, sweet chutney, green chutney again. Sprinkle roasted cumin powder and red chilli powder and serve immediately.