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Main Ingredients | Potatoes,, White bread slices |
Cuisine | Maharashtrian |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Medium |
Others | Veg |
Ingredients list for Spicy Mini Aloo Tikkis
- 500 grams Potatoes, boiled and mashed
- 4 White bread slices
- 1/2 cup Sago (sabudana), soaked
- 1/2 tablespoon Lemon juice
- to taste Salt
- 1 tablespo Oil
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Coriander seeds
- 3-4 Green chillies, finely chopped
- 1 teaspoon Red chilli powder
- to taste Black pepper powder
- 1/2 teaspoon Dry mango powder (amchur)
- 2 tablespoons coriander leaves
- 1/2 cup Split Bengal gram (chana dal) , soaked and boiled
Method
- 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.
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