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.
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|Serving Size: 1 Serving (612g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 281 (33%)|
|Amt Per Serving||% DV|
|Total Fat 31.2g||42 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 17g|
|Polyunsanturated Fat 9.5g|
|Cholesterol 0mg||0 %|
|Sodium 757.1mg||26 %|
|Potassium 2189mg||58 %|
|Total Carbohydrate 129.9g||38 %|
|Dietary Fiber 13g||52 %|
|Sugars, other 116.8g|
|Protein 16.5g||24 %|
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Calories per serving: 856
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