Producer: Priyanka Das Editor: Aparna Singh
3 potatoes, boiled and mashed 3 slices of bread 1 teaspoon of cornflour 2 tbsp of oil 1 inch ginger, chopped 2 green chillies, chopped 1 onion, chopped 1 garam masala ¼ cup boiled chana dal 1 teaspoon cumin seeds Salt, to taste A handful of coriander leaves
Firstly trim the edges of the bread slices and soak them in water for a couple of minutes. Then squeeze out water from the bread completely.
Now add the mashed potatoes along with cornflour and salt. Mix well and keep it aside.
Heat some oil in a pan set on low-medium flame. Add the chopped ginger, jeera, onion and green chillies. Saute until the onions turn translucent and make sure you don’t burn them.
Next, add chana dal, garam masala and salt. Give it a nice mix and cook for 2 to 3 minutes. Add coriander leaves and mix them well. Turn off the flame and let it cool down.
Divide the prepared potato and bread mixture into equal portions. Stuff each with the chana dal mixture and shape it into tikkies.
Heat oil in a kadhai; gently slide the tikkis in and deep-fry them until they turn golden brown and crispy.
You can serve the hot delicious Sindhi-style aloo tikkis with green chutney.