Sometimes when I am hungry and craving food badly, I come up with the awesome recipes like this schezwan paneer
and paneer tikki. I usually look for ingredients in my refrigerator/pantry and come up with recipes that are easy and quick to make. Usually it turns out good and I immediately download the recipe from my mind and jot it down somewhere so that I can refer for later uses. I have made this paneer tikki twice and loved it and here’s how I make it. It’s really easy if you have some paneer ready. I like the taste of homamade paneer so I usually make paneer a day before and refrigerate it. You can use store-bought ones too.
You will need
Paneer- 200 grams, crumbled
Poha/ cooked rice- 1/3rd cup, if you are using poha, slightly soak it in some water so that it becomes soft.
Turmeric powder- 1/4 tsp
Chili powder- 1 tsp
Kitchen king masala/garam masala- 1 tsp
Chaat masala- 1/2 tsp
Salt- to taste
Oil- to pan fry tikkis/cutlets
- Mix everything except oil in a large bowl and do a taste test. Adjust salt/red chili powder if you need to.
- Form into cutlets/tikkis and place them on a pan.
- Turn on the flame and fry on both sides until brown on both sides with generous amount of oil.
- Serve hot. Enjoy.
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