Ingredients

• 1/2 kg - potatoes, boiled and mashed
• 4 slices of white bread
• 1/2 cup - sabudanas (sago, soaked until it swells, then squeezed dry)
• Juice of half a lime
• Salt to taste
• For the filling:
• 1/2 tsp - whole cumin seeds
• 1/2 tsp - whole coriander seeds
• 3-4 green chillies, chopped
• 1 tsp - red chilli powder
• Salt and black pepper to taste
• 1/2 tsp - amchur (dry mango powder) or
• 1 tsp - lime juice
• 2 tbsp - chopped coriander leaves
• 1/2 cup - channa dal, boiled (do not over boil)
• Oil.

How to Make Spicy mini aloo tikkis

• Mix all the ingredients.
• Divide the mixture equally and shape into small balls. Set aside.
• For the filling:
• In a frying pan, heat 1 tbsp of oil.
• Add cumin seeds and coriander seeds.
• Add chopped green chillies, red chilli powder, salt, black pepper, amchoor or lime juice. Mix well.
• Add coriander leaves. Stir.
• Add the boiled dal and fry for 5-7 mins.
• Keep aside to cool.
• Flatten each potato ball.
• Fill each ball with a little dal mixture.
• Flatten and shape the tikkis and deep fry.
• Serve hot with tomato ketchup or coriander mint chutney.