Mix potatoes, bread slices, sago, lemon juice, salt in a bowl.Heat one tablespoon oil in a non stick pan. Add cumin seeds.
Once they crackle, add coriander seeds.Add green chillies, red chilli powder, salt, black pepper, dried mango powder. Mix well.
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.
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.