Stuffed Tikki (Medallions)

Tikkis are typical Indian street food. They are available in every market, at least in Delhi and the surrounding cities. The most popular is the potato tikki – medallions that are shallow fried and served with sweet and spicy chutneys. They are a low cost snack that all sections of society indulge in. In spite of the fact that the street version is not very healthy. There is a huge griddle with oil that is kept on a slow fire with oil heating in the centre. The medallions are prepared and stacked around the outer rim of the griddle. When a customer places an order, the medallion is pushed into the oil and shallow fried. So, the oil is heated and re-heated repeatedly. I make my tikkis at home and quite enjoy them. They make a fantastic tea-time snack. Normally, the potatoes are cooked, mashed and added with other ingredients like chopped onions, green chilies….
Rather than just the plain potato tikki, I prefer this stuffed version.

Stuffed Tikki

1 cup whole wheat flour
1/2 tsp carom seeds (ajwain, omam)
Unrefined salt to taste
1 tsp dried fenugreek leaves (kasuri methi)
1 tbsp vegan yogurt
1 tsp cumin seeds (sabut jeera, jeeragam)
1 large onion, chopped fine
1 tsp ginger-garlic paste
1 cup finely chopped capsicum (green bell pepper)
1 cup finely chopped cabbage
2 tbsp green peas
1/2 cup grated carrot
1/2 tsp turmeric powder (haldi, manjal podi)
1 tsp red chili powder
1 tsp garam masala powder
1/2 tsp dried mango powder (amchur)
1 tbsp chickpea flour (besan, kadalai mavu)
2 tbsp finely chopped coriander leaves
Unrefined salt to taste
Combine the wheat flour, carom seeds, dried fenugreek leaves and yogurt
Mix well
Add water gradually and knead into a stiff dough
Set aside to let the dough rest for about 10 minutes
Heat a wok and add cumin seeds
When they begin to splutter, add onion and salt
Sauté till the onion turns translucent
Add ginger-garlic paste
Sauté for about a minute more till the raw smell of the ginger-garlic evaporates
Add capsicum, cabbage, carrot and peas and mix well
Continue to sauté for another minute (sprinkle a little water if necessary)
Add very little water, cover and cook on low flame for 5 minutes
Add the turmeric, chili, garam masala and dried mango powders
Mix well
Add the chickpea flour and sauté for another 2 minutes
Add the coriander leaves and mix well
Turn off flame and set aside
Knead the dough again and pinch out ball-sized portions
Dust these balls with wheat flour
Roll each ball flat and thin (using a board and rolling pin)
Place a bit of the prepared stuffing in the centre
Gently fold the sides and seal the stuffing
Pat into the shape of a medallion (like a cutlet)
Repeat for the remaining dough and stuffing
Heat a griddle
Place these medallions on the griddle and roast on medium flame
Flip over to cook the other side
When the medallions are golden, turn off the flame
Transfer to a serving plate and serve hot with tomato ketchup, sliced onions and cucumbers

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