Malai Tikkis

Ingredients:

For the outer coating:

Paneer...................................125gms
Potato...................................2, boiled
Cornstarch...........................1 n 1/2 tsp
Green coriander..................1-2 small sprigs chopped
Onion..................................1 tbsp finely chopped
Salt to taste
White pepper
Oil

For the filling:

Raisins..................................3 tbsps, chopped
Cashew nuts.........................3 tbsps, chopped
Green chillies......................2 or acc to heat factor, finely chopped
Cream.................................3-4 tsps thick cream. Do not use thin cream, the tikki will not bind


Mash the paneer and potato with the heel of your palm. Do not use a potato masher as it leaves tiny pieces of paneer. We want a smooth mash. Now add the coriander, onions, cornstarch, salt and pepper, mix well. Chop the dry fruit and add the cream and chopped green chilli to it.

Make balls with the paneer-potato mash. Hollow out each ball and spoon in some dry fruit mixture. Gently mould the ball back into shape covering the top. Now pat it down to form a tikki.

Heat a little oil in a non-stick pan and shallow fry the tikkis. Do not crowd as you need space to turn them over. You will have to be careful while turning them over because paneer tends to get very soft when heated. When the tikkis are brown on both sides remove from pan. Serve hot with a sweet and hot dip.

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