INGREDIENTS
| hung curds | 1 cup |
| grated paneer | 1/2 cup |
| finely chopped green chillies | 3 tsp |
| chopped garlic, ginger | 1 tbsp |
| sugar | ½ tsp |
| On1y Black Salt | ¼ tsp |
| A pinch salt to taste | |
| finely chopped coriander | 2 tbsp |
| finely chopped mint leaves | 2 tbsp |
| fennel seeds powder | 1 tsp |
| ghee | 1 tbsp |
| roasted chana dal powder | 2 tbsp |
| corn flour | 2 tbsp |
| vegetable oil | 2 tbsp |
METHOD
- Combine the curds, paneer, green chilies, garlic, garlic, sugar, black salt, coriander, mint leaves and fennel seeds powder in a bowl and mix well. Keep aside.
- Heat the ghee in a pan, add the chana dal powder, curds mixture and corn flour and cook till the mixture thickens and starts to leave the sides of the pan. Keep aside to cool.
- Divide the mixture into 12 equal portions and shape each portion into a round, flat tikki.
- Heat the oil in a kadhai on a medium flame and shallow-fry the tikkis till they are light Pink in color from both sides. Drain on absorbent paper and serve hot.
Related Recipes
Cashew Alfredo Baked Pasta
With a few simple tips, you can make a delicious Cashew Alfredo Baked Pasta that serves perfectly on whole wheat penne. The perfect meal on any weeknight.
Sweet Potato Chaat
Make a classic Indian snack with our recipe for Sweet Potato Chaat, which combines roasted sweet potatoes and crunchy puffed rice with fresh tomatoes, red onion and tamarind dressing. Serve as a side dish or starter.