Ingredients
Filling
| 1 | sm. katori chana dal | | 3 slices | fresh white bread | | 4 to 5 | green chilies | | 1 piece | ginger | | 1 tsp. | dhania powder | | 2 tbsp. | amchur powder | | 1 dash | chopped coriander | | 1/2 handful | white kishmish | | Salt, to taste | | Oil, for frying |
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Instructions
Boil, peel and grate potatoes while still hot. Dry grind the bread slices to make breadcrumbs. Add half of the crumbs and salt to taste to potatoes. Mix well and set aside.
Boil chana dal with chilies 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, and amchur. Adjust salt to taste and fry a little more until everything is mixed well.
Make 12 small balls of the potato mixture and place 1/2 tbsp. of the filling in each. Shape well and roll in breadcrumbs. Either deep-fry or shallow-fry on the tawa.
Author's Comments
Semi-fried tikkis will keep (in tins) in the refrigerator for 3 to 4 days. They freeze well also.