Spicy Mini Alu (potato) Tikkis for Diwali! |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A wonderful tea-time snack from the Weekend magazine! Ingredients:
1/2 kg potato, washed,peeled,boiled and mashed |
4 slices white bread |
1/2 cup sago, soaked in water until it swells and then squeezed dry (sabudana) |
1/2 lime, juice of |
salt |
1/2 teaspoon whole cumin seed |
1/2 teaspoon whole coriander seed |
3 -4 green chilies, washed and chopped |
1 teaspoon red chili powder |
salt |
black pepper |
1/2 teaspoon amchoor powder (dry mango powder) or 1 teaspoon lime juice |
2 tablespoons fresh coriander leaves, washed and chopped |
1/2 cup channa dal, boiled (do not overboil, yellow lentils) |
oil, to fry |
Directions:
1. In a large bowl, mix together the potatoes, white bread, sago, lime juice and salt.
2. Knead it well with your palms.
3. Divide the mixture equally to shape into small balls.
4. Set aside.
5. Heat 1 tbsp.
6. of oil in a frying pan.
7. Add cumin and corriander seeds.
8. Allow to splutter.
9. Once they stop spluttering, add the green chillies, red chilli powder, salt, black pepper, amchoor or lime juice and mix well.
10. Then mix in the corriander leaves.
11. After 30 seconds, mix in the boiled chana dal and fry for 5-7 minutes.
12. Keep aside to cool.
13. Flatten each potato ball.
14. Fill each ball with a little dal mixture.
15. Flatten and shape the tikkis into round circular shapes.
16. Heat oil in a wok.
17. Deep fry all the tikkis, a little at a time, until golden brown on either side.
18. Drain on clean paper kitchen napkins.
19. Serve hot with tomato ketchup or corriander mint chutney.
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