deep fried potato dumplings ideal as a starter.
Preparation Time : 10-15 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Potato, boiled and mashed 6 medium
Salt to taste
Olive oil +deep fry1 tablespoon
Onion , chopped 1 medium
Cottage cheese (paneer), grated 1/4
Fresh coriander leaves, chopped 1/4 cup
Cashewnuts, crushed 6-8
Red chilli powder 1/2 tablespoon
METHOD
Add salt to mashed potatoes and knead into a smooth dough. Divide into twelve equal portions.Heat one tablespoon of olive oil in a pan and sauté onion till translucent. Cool and mix with paneer, coriander leaves, cashewnuts, red chilli powder and salt. Divide the mixture into twelve equal portions. Stuff each portion of mashed potato with a portion of the paneer mixture. Roll and shape into tikkis (roundels) of approximately two-inch diameter and half-inch thickness. Heat sufficient oil in a kadai (wok) and deep-fry the tikkis till golden brown. Drain and place on absorbent paper. Serve hot with tomato ketchup or mint chutney.
Preparation Time : 10-15 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Potato, boiled and mashed 6 medium
Salt to taste
Olive oil +deep fry1 tablespoon
Onion , chopped 1 medium
Cottage cheese (paneer), grated 1/4
Fresh coriander leaves, chopped 1/4 cup
Cashewnuts, crushed 6-8
Red chilli powder 1/2 tablespoon
METHOD
Add salt to mashed potatoes and knead into a smooth dough. Divide into twelve equal portions.Heat one tablespoon of olive oil in a pan and sauté onion till translucent. Cool and mix with paneer, coriander leaves, cashewnuts, red chilli powder and salt. Divide the mixture into twelve equal portions. Stuff each portion of mashed potato with a portion of the paneer mixture. Roll and shape into tikkis (roundels) of approximately two-inch diameter and half-inch thickness. Heat sufficient oil in a kadai (wok) and deep-fry the tikkis till golden brown. Drain and place on absorbent paper. Serve hot with tomato ketchup or mint chutney.
