Stuffed Tikkis Recipe

Name: Stuffed Tikkis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14-1/8 lb. potatoes; 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

Servings: persons

14-1/8 lb. potatoes
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

1
Boil, peel and grate potatoes while still hot.
2
Dry grind the bread slices to make breadcrumbs.
3
Add half of the crumbs and salt to taste to potatoes.
4
Mix well and set aside.
5
Boil chana dal with chilies and ginger.
6
Add salt to taste and ensure that the dal is dry.
7
Heat 1 tbsp.
8
oil in a kadai and fry chana dal, kishmish, and amchur.
9
Adjust salt to taste and fry a little more until everything is mixed well.
10
Make 12 small balls of the potato mixture and place 1/2 tbsp.
11
of the filling in each.
12
Shape well and roll in breadcrumbs.
13
Either deep-fry or shallow-fry on the tawa.

290

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 14-1/8 lb. potatoes, 1 sm. katori chana dal, 3 slices fresh white bread, 4 to 5 green chilies, and more.

Yes, Stuffed Tikkis falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Tikkis

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