Chana Dal Tikki Recipe | Chana Dal Stuffed Aloo Tikki

chana dal tikki recipe

Chana Dal Tikki Recipe: Perhaps one of the simple, delicious, and filling tikki recipes with potatoes and lentil stuffing. It is essentially a variation on the popular potato or aloo tikki, with a spiced and flavoured lentil stuffing inside the tikkis. The combination of potatoes and lentils results in one of the most flavorful and filling tikkis, which can be used for chaat or as patties for sandwiches and burgers.

Recipes for tikki or patties are very common in India and are used and prepared for a variety of reasons. Typically, these are made with a single ingredient or vegetables and served as a snack or as the star ingredient in chaat or sandwiches. But then there’s this stuffed tikki, also known as channa dal stuffed aloo tikki, which is famous for its flavour combination.

I’ve posted several tikki recipes, but this aloo chana dal tikki recipe is unique. You might have grown tired of eating aloo or paneer tikki. This lentil-stuffed tikki would certainly spice things up. I used chana dal, but it would be delicious with any type of lentil. Even I was unaware of such stuffed tikkis, which I discovered recently while browsing the frozen section of an Indian grocery store. These stuffed tikkis are popular Haldiram and MTR frozen offerings, and this recipe is heavily influenced by them. I’m not a huge fan of frozen food, but it does provide a lot of inspiration for me.

Additionally, some additional dal tikki recipe tips, suggestions, and variations First and foremost, the potato selection is critical for this recipe, and indeed for any roasted potato recipe. I usually use potatoes that have been used to make chips or wedges, and they yield one of the crisp and crunchy tikki. Second, the stuffing is easily customizable, with options ranging from paneer to mixed vegetables and even met if desired. Make sure the stuffing is well mashed and has little moisture so it can be easily shaped. Finally, I pan-fried this tikki on a low to medium heat. This ensures that the outside is crisp and the inside is evenly cooked.

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chana dal tikki recipe

Chana Dal Tikki Recipe

Chana Dal Tikki is a nutritious and tasty tea-time Indian snack that can also be served as an appetiser or brunch. Spices enhance the flavour of these hearty and filling Chana Dal Tikkis.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course snacks
Cuisine indian street food
Servings 4 servings
Calories 250 kcal


As stuffing:

  • 1/2 cup  chana dal   (soaked 1 hour)
  • 1 cup  water
  • 1/4 tsp  turmeric
  • 3 tsp  oil
  • 1/2 tsp  cumin
  • 1 tsp ginger   (grated)
  • 2  chilli   (finely chopped)
  • 2 tbsp  cashew   (chopped)
  • 2 tbsp  peas
  • 1/4 tsp  turmeric
  • 1 tsp  chilli powder
  • 1/2 tsp  coriander powder
  • 1/2 tsp  cumin powder
  • 1 tsp aamchur
  • 1/4 tsp chaat masala
  • 1 tsp  salt
  • 3/4 cup  paneer  (cubed)
  • 2 tbsp  coriander   (finely chopped)

To make the aloo mixture:

  • 4  potato   (boiled & grated)
  • 1/4 tsp corn flour
  • 2 tbsp  besan
  • 1/2 tsp  pepper powder
  • 1/2 tsp salt
  • 2 tsp  oil
  • oil   (for frying)


Making Chana Dal Stuffing:

  • First, put 1/2 cup chana dal in a pressure cooker. Make sure to soak the dal for at least an hour.
  • Add 1 cup water, ¼ tsp turmeric and 1 tsp oil.
  • Cook for 3 whistles, or until the dal is tender but still holds its shape.
  • To remove excess water, drain the dal.
  • Heat 2 tsp oil in a pan, then add 1/2 tsp cumin, 1 tsp ginger, 2 chillies, and 2 tbsp cashews and sauté until the spices become aromatic.
  • 2 tbsp peas, 1/4 tsp turmeric, 1 tsp chilli powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1 tsp aamchur, 1/4 tsp chaat masala, and 1 tsp salt are also added.
  • Cook over low heat until the spices become aromatic.
  • Now stir in 3/4 cup paneer and boiled dal.
  • Mix everything together thoroughly.
  • Add 2 tbsp coriander and stir well.
  • Finally, transfer to a plate and allow to cool completely. The dal stuffing is done.

Aloo mixture preparation:

  • First, place 4 boiled potatoes in a bowl. Make sure to boil and cool the potato completely before using it.
  • Add 1/4 tsp cornflour, 2 tbsp besan Adding cornflour aids in the removal of moisture.
  • Mix in 1/2 tsp pepper powder and 1/2 tsp salt as well.
  • Squeeze and combine until a dough forms.
  • If the mixture is sticky, add 2 tsp oil and mix gently.
  • The aloo mixture is now ready to be made into tikki.

To make stuffed tikki, follow these steps:

  • To begin, pinch a ball of aloo mixture and flatten slightly.
  • Stuff with a small ball of dal.
  • Bring everything together, making sure the stuffing is fully stuffed.
  • Flatten slightly to create the tikki shape.
  • Fry the tikki on medium heat. Depending on your preference, you can pan fry or deep fry.
  • Fry it on both sides until golden brown and crispy.
  • Drain off any excess oil.
  • Finally, serve with green chutney and stuffed dal tikki.
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  • First and foremost, make the stuffing masaledar; otherwise, the tikki will taste bland.
  • Adding cornflour also makes the tikki crispier.
  • Furthermore, fry on a low to medium heat or the tikki will not be crispy.
  • Finally, the recipe for stuffed dal tikki can be used to make aloo tikki chaat.

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