My neighbour once mentioned that she had never tried Paneer before. She was doing a garage sale and so I decided to make her some snacks for tea. I decided to make her Paneer tikkis with pudina (mint leaves) and cilantro (coriander leaves). Both the mint and cilantro were fresh from my backyard vegetable garden.
The original recipe, from Tarla Dalal, called for only pudina but I decided to add some cilantro as well, for a change.
Difficulty level: Easy
Preparation time: 10 min
cooking time: 10 min
Makes: 10 tikkis/ patties
Ingredients:
Grated Paneer: 1 1/3 cup,without pressing down
Mint leaves: 2 tsp, finely chopped
Cilantro: 2 tsp, finely chopped
Corn starch/ corn flour: 2-3 tsp
Green chillies: 5-6, finely chopped
Salt to taste
Oil: for deep-frying
Chat masala: to sprinkle while serving(optional)
Mix all the ingredients except for oil and chat masala well. Make 10 balls of the same size. Flatten it a bit to form patties/ tikkis. Deep fry them in medium hot oil until golden brown. Drain on a paper towel. Serve hot sprinkled with chat masala. Goes well with tomato ketchup.
The original recipe, from Tarla Dalal, called for only pudina but I decided to add some cilantro as well, for a change.
Difficulty level: Easy
Preparation time: 10 min
cooking time: 10 min
Makes: 10 tikkis/ patties
Ingredients:
Grated Paneer: 1 1/3 cup,without pressing down
Mint leaves: 2 tsp, finely chopped
Cilantro: 2 tsp, finely chopped
Corn starch/ corn flour: 2-3 tsp
Green chillies: 5-6, finely chopped
Salt to taste
Oil: for deep-frying
Chat masala: to sprinkle while serving(optional)
Mix all the ingredients except for oil and chat masala well. Make 10 balls of the same size. Flatten it a bit to form patties/ tikkis. Deep fry them in medium hot oil until golden brown. Drain on a paper towel. Serve hot sprinkled with chat masala. Goes well with tomato ketchup.
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