Spicy Mini Alu (potato) Tikkis for Diwali!

Name: Spicy Mini Alu (potato) Tikkis for Diwali!
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 serving(s)
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

Submitted by Charishma_Ramchandani

"A wonderful tea-time snack from the Weekend magazine!"

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Ready In:: 1hr 15mins
Ingredients:: 15
Serves:: 4

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
For the filling
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

In a large bowl, mix together the potatoes, white bread, sago, lime juice and salt.
Knead it well with your palms.
Divide the mixture equally to shape into small balls.
Set aside.
Heat 1 tbsp.
of oil in a frying pan.
Add cumin and corriander seeds.
Allow to splutter.
Once they stop spluttering, add the green chillies, red chilli powder, salt, black pepper, amchoor or lime juice and mix well.
Then mix in the corriander leaves.
After 30 seconds, mix in the boiled chana dal and fry for 5-7 minutes.
Keep aside to cool.
Flatten each potato ball.
Fill each ball with a little dal mixture.
Flatten and shape the tikkis into round circular shapes.
Heat oil in a wok.
Deep fry all the tikkis, a little at a time, until golden brown on either side.
Drain on clean paper kitchen napkins.
Serve hot with tomato ketchup or corriander mint chutney.

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RECIPE SUBMITTED BY

Charishma_Ramchandani

Ruwi

Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h A few things I've done:- 1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. 2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. 3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. 4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. I love researching on the mythology of ancient Goddesses and then condensing my research into poems. In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}

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