Sanjeev Kapoor

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Spicy Mini Aloo Tikkis

Potato, bread, sago mixed to make tikkis, stuffed with spicy chana dal filling and deep fried

This recipe is contributed by Member Rehana Khambaty.

Preparation Time : 11-15 minutes

Cooking time : 26-30 minutes

Servings : 4

Spicy Mini Aloo Tikkis

Main Ingredients

Potatoes, White bread slices

Cuisine

Maharashtrian

Course

Snack

Level Of Cooking

Medium

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Ingredients

  • Potatoes boiled and mashed
    500 grams
  • White bread slices
    4
  • Sago (sabudana) soaked
    1/2 cup
  • Lemon juice
    1/2 tablespoon
  • Salt
    to taste
  • Oil
    1 tablespo to deep fry
  • Cumin seeds
    1/2 tablespoon
  • Coriander seeds
    1/2 teaspoon
  • Green chillies finely chopped
    3-4
  • Red chilli powder
    1 teaspoon
  • Black pepper powder
    to taste
  • Dry mango powder (amchur)
    1/2 teaspoon
  • coriander leaves
    2 tablespoon
  • Split Bengal gram (chana dal) soaked and boiled
    1/2 cup

Method

Step 1


Mix potatoes, bread slices, sago, lemon juice, salt in a bowl.Heat one tablespoon oil in a non stick pan. Add cumin seeds.

Step 2


Once they crackle, add coriander seeds.Add green chillies, red chilli powder, salt, black pepper, dried mango powder. Mix well.

Step 3


Add coriander leaves, boiled dal and sauté for five to seven minutes. Allow to cool.Divide both stuffing and the potato mixture into equal portions.

Step 4


Flatten each potato ball and stuff the gram stuffing. Seal the edges. Flatten and shape into tikki.Heat sufficient oil in a kadai and deep fry the tikkis till golden brown and crisp.Drain on an absorbent paper and serve hot.

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