Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  kilogram      potatoes
                        ***for stuffing***
   1      small         katori chana dal
   3      slices        fresh white bread
   4                    green chillies -- (4 to 5)
   1 1/2  inch          pie ginger
   1      teaspoon      dhania powder
   2      tablespoons   amchur powder
                        a little chopped coriander
     1/2  handful       white kishmish
                        salt to taste
                        oil for frying

Preparation:

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.