Stuffed Tikki

Photo: flickr user Raveesh Vyas

Ingredients

kg Potatoes

1 small Katori chana dal

3 slcs Fresh white bread

4 Green chillies, (4 to 5)

1 1/2 inch pie ginger

1 teaspoon Dhania powder

2 tablespoons Amchur powder

A little chopped coriander

handf white kishmish

Salt to taste

Oil for frying

Preparation

Boil, peel potatoes and grate them while still hot. Dry grind the bread slices to make bread crumbs. Add half of the crumbs and salt to taste to potatoes. Mix well and keep aside. Boil chana dal with chillies and ginger.

Add salt to taste and ensure that the dal is dry. Heat 1 tbsp oil in a kadai and fry chana dal, kishmish, amchur. Adjust salt to taste and fry a little more till every thing is mixed well. Make 12 small balls of the potato mixture and place 1/2 tbsp of the stuffing in each. Shape well and roll in breadcrumbs. Either deep fry or shallow fry on the tawa. Semi fried tikkis will keep (in tins) in the refrigerator for 3-4 days. They