Prep 45 mins
Cook 30 mins
A wonderful tea-time snack from the Weekend magazine!
- 1⁄2 kg potato, washed,peeled,boiled and mashed
- 4 slices white bread
- 1⁄2 cup sago, soaked in water until it swells and then squeezed dry (sabudana)
- 1⁄2 lime, juice of
For the filling
- 1⁄2 teaspoon whole cumin seed
- 1⁄2 teaspoon whole coriander seed
- 3 -4 green chilies, washed and chopped
- 1 teaspoon red chili powder
- black pepper
- 1⁄2 teaspoon amchoor powder (dry mango powder) or 1 teaspoon lime juice
- 2 tablespoons fresh coriander leaves, washed and chopped
- 1⁄2 cup channa dal, boiled (do not overboil, yellow lentils)
- oil, to fry
- In a large bowl, mix together the potatoes, white bread, sago, lime juice and salt.
- Knead it well with your palms.
- Divide the mixture equally to shape into small balls.
- Set aside.
- Heat 1 tbsp.
- of oil in a frying pan.
- Add cumin and corriander seeds.
- Allow to splutter.
- Once they stop spluttering, add the green chillies, red chilli powder, salt, black pepper, amchoor or lime juice and mix well.
- Then mix in the corriander leaves.
- After 30 seconds, mix in the boiled chana dal and fry for 5-7 minutes.
- Keep aside to cool.
- Flatten each potato ball.
- Fill each ball with a little dal mixture.
- Flatten and shape the tikkis into round circular shapes.
- Heat oil in a wok.
- Deep fry all the tikkis, a little at a time, until golden brown on either side.
- Drain on clean paper kitchen napkins.
- Serve hot with tomato ketchup or corriander mint chutney.