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


  1. 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.
  2. 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.
  3. Divide the mixture into 12 equal portions and shape each portion into a round, flat tikki.
  4. 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.