Cooking Time: 10-15 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg
Ingredients
| • | Potato,boiled and mashed | 6 medium |
| • | Salt | to taste |
| • | Olive oil +deep fry | 1 tablespoon |
| • | Onion ,chopped | 1 medium |
| • | Cottage cheese (paneer),grated | 1/4 |
| • | Fresh coriander leaves,chopped | 1/4 cup |
| • | Cashewnuts,crushed | 6-8 |
| • | Red chilli powder | 1/2 tablespoon |
Method
Add salt to mashed potatoes and knead into a smooth dough. Divide into twelve equal portions. Heat one tablespoon of olive oil in a pan and sauté onion till translucent. Cool and mix with paneer, coriander leaves, cashewnuts, red chilli powder and salt. Divide the mixture into twelve equal portions. Stuff each portion of mashed potato with a portion of the paneer mixture. Roll and shape into tikkis (roundels) of approximately two-inch diameter and half-inch thickness. Heat sufficient oil in a kadai (wok) and deep-fry the tikkis till golden brown. Drain and place on absorbent paper. Serve hot with tomato ketchup or mint chutney.
Add salt to mashed potatoes and knead into a smooth dough. Divide into twelve equal portions. Heat one tablespoon of olive oil in a pan and sauté onion till translucent. Cool and mix with paneer, coriander leaves, cashewnuts, red chilli powder and salt. Divide the mixture into twelve equal portions. Stuff each portion of mashed potato with a portion of the paneer mixture. Roll and shape into tikkis (roundels) of approximately two-inch diameter and half-inch thickness. Heat sufficient oil in a kadai (wok) and deep-fry the tikkis till golden brown. Drain and place on absorbent paper. Serve hot with tomato ketchup or mint chutney.
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