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LEHSUNI TIKKI
Preparation Time : 20-25 minutes
Cooking Time : 15-20 minutes Servings : 4
INGREDIENTS
Potatoes
6 medium
to taste
1 medium
4-6 cloves
1/4 cup
6-8
1/2 tablespoon
1/4 cup
to deep fry
Preparation Time : 20-25 minutes
Cooking Time : 15-20 minutes Servings : 4
INGREDIENTS
Potatoes
6 medium
Salt to taste
Onion 1 medium
Garlic 4-6 cloves
Fresh coriander leaves 1/4 cup
Cashewnuts 6-8
Red chilli powder 1/2 tablespoon
Cottage cheese (paneer), grated 1/4 cup
Oil to deep fry
METHOD
Wash, boil, cool, peel and mash potatoes thoroughly. Add salt to taste and knead to make smooth dough. Divide into ten to twelve equal portions. Peel, wash and finely chop the onion and garlic. Clean, wash and finely chop fresh coriander leaves. Crush cashewnuts and mix with chopped onion, garlic, coriander leaves, red chilli powder, salt and grated cottage cheese. Divide the mixture into ten to twelve equal portions. Stuff each portion of mashed potato with a portion of the cottage cheese mixture. Roll and shape into tikkis of approximately two-inch diameter and half inch thickness. Heat oil in a kadai and deep-fry the tikkis to golden brown. Remove and drain on to a clean and absorbent kitchen towel or paper. Serve hot with tomato ketchup or mint chutney.
Wash, boil, cool, peel and mash potatoes thoroughly. Add salt to taste and knead to make smooth dough. Divide into ten to twelve equal portions. Peel, wash and finely chop the onion and garlic. Clean, wash and finely chop fresh coriander leaves. Crush cashewnuts and mix with chopped onion, garlic, coriander leaves, red chilli powder, salt and grated cottage cheese. Divide the mixture into ten to twelve equal portions. Stuff each portion of mashed potato with a portion of the cottage cheese mixture. Roll and shape into tikkis of approximately two-inch diameter and half inch thickness. Heat oil in a kadai and deep-fry the tikkis to golden brown. Remove and drain on to a clean and absorbent kitchen towel or paper. Serve hot with tomato ketchup or mint chutney.
