Aloo Dahi Wali Tikkies are most popular street food in the Northern part of India (Delhi, Uttar Pradesh). The tikkis are stuffed with variety of stuffing’s as per the region. Served mostly during the evening the tikkis are smeared with yoghurt, tamarind chutney, coriander chutney etc. etc. Also various crisps are added along with pomegranate to add texture to the dish.


Potato grated – 300gms, Coriander fresh – 2tbsp,Ginger – 2 tbsp, Toasted Cumin pwd – 1 tbsp, Corn flour -2.5tbsp, Salt- to taste, Seasoned yoghurt, Tamarind chutney, Grated radish

Oil-1.5tbsp, Cumin seeds-1/2 tsp, Asafoetida-1 tsp, Green peas -1cup, Turmeric Pwd-1/4 tsp, Dry fenugreek-1/2 tsp, Chilli pwd-1/4tsp, Ginger Chopped – 1 tsp, Salt-to taste

1-Grate potatoes, add coriander, ginger, toasted cumin, corn flour, and salt.
2-Heat oil in a pan .Add cumin seeds, followed by asafoetida & green peas. Crush the green peas with the help of spatula.
3-Once the green peas are cooked add turmeric, dry fenugreek leaves, chilli pdr, ginger and salt. Allow the mixture to cool.
4-Divide the potato mixture weighing 35 Gms each. Stuff the potato balls with green peas and flatten it like a gallette.
5-In a pan heat oil (ensures the oil is enough to half soak the potato gallette), slowly leave the gallette in the pan and cook on medium heat till golden brown & crisp, flip the tikki and allow it to cook on other side. Once cooked remove it on a kitchen towel.
6-Serve the fried Tikki with seasoned yoghurt & tamarind chutney, garnished with grated radish.