| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Diwali, India acces | 1 | servings | ||
INGREDIENTS
| 1/2 | kg | Potatoes |
| 1 | sm | Katori chana dal |
| 3 | sl | Fresh white bread |
| 4 | Green chillies; (4 to 5) | |
| 1 | 1/2 inch pie ginger | |
| 1 | ts | Dhania powder |
| 2 | tb | Amchur powder |
| A little chopped coriander | ||
| 1/2 | Handful white kishmish | |
| Salt to taste | ||
| Oil for frying |
INSTRUCTIONS
FOR STUFFING 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 freeze well also. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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