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PrintPANEER MAKAI TIKRI
Preparation Time :
Cooking Time :
Preparation Method :
- Mix all ingredients with the mashed potatoes and paneer.
- Divide the mixture into equal portions. Shape each portion into a ball, flatten the balls into smooth tikkis.
- Shallow fry 2-3 pieces at a time in 2 tablespoons oil on a griddle or non-stick pan.
- When done, shift the tikkis to the sides of the pan, so that they turn crisp.
- Add a tablespoon oil in the centre and fry another batch in the meantime. Drain on absorbent paper. Serve hot with chutney.
INGREDIENTS
- 250 grams paneer - crumbled
- Cooking oil to shallow fry
Mix Together
- 2 potatoes - boiled and mashed
- 100 grams tinned or fresh boiled corn
- 50 grams fresh crumbs
- ½ teaspoon garam masala
- ½ teaspoon black pepper powder
- Salt to taste
- ½ teaspoon red chili powder
- ½ teaspoon amchur powder
- 2 pinches of turmeric
- 2 tablespoons mint - finely chopped
- 1 tablespoon very finely chopped ginger
- 1 green chili - deseeded and chopped finely
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