Ingredients
Potatoes medium sized 4, boiled
Bread 2 slices  
Red chilli powder 1 tsp
Garam masala ½ tsp

For the filling
Urad dhuli dal (split black beans) 1/3 cup
Haldi (turmeric powder) ½ tsp
Oil 1 tbsp
Ginger ½" piece, chopped finely
Green chillies 1, chopped finely
Coriander 1 tbsp, chopped
Garam masala & red chilli powder. ½ tsp
Salt to taste
Hing (asafetida) a pinch
Chaat masala ½ tsp

Method
Boil 3 cups of water with ½ tsp salt and ½ tsp haldi. Add cleaned & washed dal. Boil on low flame for about 20 minutes, till dal gets cooked. Strain the dal. Keep boiled dal aside.
Mash potatoes. Remove crust of bread slices and dip in water. Immediately remove from water. Squeeze well to remove water.
Mix potatoes, bread, red chillie powder, garam masala, chaat masala & salt.
Heat 1 tbsp oil. Add hing. Add ginger, chopped coriander and green chillies. Add boiled dal. Add chaat masala, Garam masala, salt and red chilli powder. Cook for 2-3 minutes on low flame.
Make balls of big size with the potato mixture. Flatten each ball. Make a slight depression in the centre. Put 1 tbsp of dal filling in the centre.
Form a ball again. Flatten to form a tikki.
Heat 1/3 cup oil in a non-stick pan or a tawa. The oil should not be too much. Fry only 2-3 pieces at one time. Shallow fry till brown and crisp.
Remove from oil on paper. Slit the tikki horizontally. Pour pudina chutney & instant khati chutney on it.