Matar Paneer ki Tikki

Ingredients 

• ½ cup green peas (boiled and crushed)
• 1 cup cottage cheese, grated
• 1½ tablespoons ghee
• 1 teaspoon cumin seeds
• 1½ teaspoons ginger, finely chopped
• 1 teaspoon green chilli, finely chopped
• ¼ teaspoon asafoetida
• ½ tablespoon roasted cumin powder
• 1 teaspoon yellow chilli powder
• Salt to taste
• 1 tablespoon fried cashew nuts
• 1 tablespoon fried raisins
• 1 tablespoon fresh coriander leaves, finely chopped
• 1 teaspoon mace-cardamom powder
• 3 teaspoons cornflour/arrowroot + for dusting
• Oil for shallow frying
• A few fresh mint leaves for garnish
• A few fresh coriander leaves for garnish

Method

1. Heat ghee in a non-stick kadai. Add cumin seeds, ginger and green chilli and sauté well.
2. Add asafoetida, mix well and sauté. Add green peas, mix well and add roasted cumin powder, yellow chilli powder and salt. Mix well and cook for a minute.
3. Add cashewnuts and raisins, mix well and add 1 tbsp chopped fresh coriander. Mix well and transfer in a bowl. Set aside.
4. Combine cottage cheese, salt, mace-cardamom powder, 1 tsp chopped fresh coriander and 3 tsps cornflour/arrowroot in a bowl and mix well.
5. Divide cottage cheese mixture into 8 equal portions and stuff each portion with a generous amount of green peas mixture and shape into tikkis.
6. Heat oil in a non-stick pan.
7. Dust tikkis with cornflour/arrowroot, place in the pan and shallow-fry till evenly golden from both sides. Drain on absorbent paper.
8. Place tikkis on a serving plate. Top with saeb ki chutney, garnish with mint leaves and coriander leaves and serve hot.

Nutrition Info