Preparation Time 15 mins
Cooking Time 15 mins
1 cup hung curds
1/2 cup grated paneer
3 tsp finely chopped green chillies
1 tbsp chopped garlic, ginger
½ tsp sugar
¼ tsp Black Salt
a pinch salt to taste
2 tbsp finely chopped coriander
2 tbsp finely chopped mint leaves
1 tsp fennel seeds powder
1 tbsp ghee
2 tbsp roasted chana dal powder
2 tbsp corn flour
2 tbsp vegetable oil
- 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.