How to make 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.

Main Ingredients : Potatoes (आलू), White bread slices (सफेद ब्रेड)

Cuisine : Indian

Course : Snacks and Starters

Spicy Mini Aloo Tikkis Recipe Card

Spicy Mini Aloo Tikkis

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


For more recipes related to Spicy Mini Aloo Tikkis checkout Dilli Aloo Kachalu Chaat, Batata Vada - Street Food, Aloo Ke Sooley, Katori Chaat . You can also find more Snacks and Starters recipes like Grilled Paneer With Chilli Plum Sauce, Vegetable Tempura, Tootak, Chocolate Meringue.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Spicy Mini Aloo Tikkis Recipe

  • 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 tablespoon + 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

  • Fresh coriander leaves 2 tablespoon

  • Split Bengal gram (chana dal) soaked and boiled 1/2 cup


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.