- 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. Twelve equal portions.Heat a pan and sauté onion in olive oil until translucent in a tablespoon of divide. Cool and cheese, coriander leaves, cashew nuts, red chili powder and mix with salt. Divide mixture into twelve equal parts. Cheese mixture with the mashed potatoes part of the contents of each section. Roll and about two inches in diameter and ½ inch thickness tikkis (roundels) in size. Heat one (wok) kadai and deep fry until golden brown tikkis enough oil. Drain and place on absorbent paper. Serve hot with tomato sauce or mint chutney.
Add salt to mashed potatoes and knead into a smooth dough. Twelve equal portions.Heat a pan and sauté onion in olive oil until translucent in a tablespoon of divide. Cool and cheese, coriander leaves, cashew nuts, red chili powder and mix with salt. Divide mixture into twelve equal parts. Cheese mixture with the mashed potatoes part of the contents of each section. Roll and about two inches in diameter and ½ inch thickness tikkis (roundels) in size. Heat one (wok) kadai and deep fry until golden brown tikkis enough oil. Drain and place on absorbent paper. Serve hot with tomato sauce or mint chutney.
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