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
For more recipes related to Spicy Mini Aloo Tikkis checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Sooji French Fries Oats Tikki Moong ki Chaat Three Coloured Vegetables
Spicy Mini Aloo Tikkis Recipe Card
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.
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!
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
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.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
