Paneer adds a special touch to these green peas, spinach and potato kababs.
This recipe is contributed by Member Rekha Makote.
Preparation Time : 26-30 minutes
Cooking time : 11-15 minutes
Servings : 4
Spinach blanched and chopped
Potato boiled, peeled and mashed
Green peas boiled and crushed
coriander leaves chopped
Green chilli paste
1 1/2 teaspoon
Paneer (cottage cheese) grated
Cornflour/ corn starch
to deep fry
Mix together spinach and potatoes. Add salt and mix.
Mix green peas, coriander leaves, green chilli paste, cottage cheese and salt in another bowl.Divide both potato and peas mixture into eight equal portions.
Roll the potato mixture into balls and make a dent in the centre. Stuff a portion of pea stuffing and seal the edges.Shape into tikkis.
Roll the tikkis in corn flour and dust off excess corn flour.Heat oil in a kadai and deep fry the tikkis till crisp. Drain on an absorbent paper. Serve hot with tomato ketchup.