Soya Paneer Tikki Sandwich

Ingredients list for Soya Paneer Tikki Sandwich

• 4 tablespoons Soya granules soaked
• 1 cup Cottage cheese (paneer) small pieces
• 4 Hot dog buns
• 1/2 teaspoon Turmeric powder
• 1 1/2 teaspoons Red chilli powder
• 3/4 teaspoon Garam masala powder
• 1 1/2 teaspoons Coriander powder
• 3/4 teaspoon Cumin powder
• to taste Salt
• 2 tablespoons Fresh coriander leaves chopped
• 4 tablespoons Mayonnaise
• to shallow fry Oil
• 1 cup Panko breadcrumbs
• 1/2 cup Refined flour slurry
• as required Butter
• as required Peri peri mayonnaise
• 1 cup Iceberg lettuce leaves shredded
• 2 Medium tomatoes cut into thin roundels
• 1/4 Medium purple cabbage shredded
• 1/4 Cabbage shredded
• 1/2 cup Mixed coloured capsicums cut into thin strips

Method

1. Take cottage cheese pieces in a bowl, add soya granules, turmeric powder, chilli powder, garam masala powder, coriander powder, cumin powder, salt, coriander leaves and mayonnaise and mix well with your hand.
2. Heat some oil in a non-stick pan.
3. Spread some panko breadcrumbs on a plate. Take cornflour slurry in a bowl.
4. Divide the cottage cheese mixture into small equal portions and shape into tikkis. Dip each tikki in slurry and coat with breadcrumbs.
5. Place the tikkis in hot oil and shallow-fry, turning sides, till golden brown and crisp. Drain on absorbent paper.
6. Heat a non-stick tawa.
7. Slit the hot dog buns horizontally without cutting through, open them out and apply some butter on the cut side of each bun, place on hot tawa with buttered side downwards and toast till light golden brown.
8. Spread some peri-peri mayonnaise on the toasted sides of hotdog buns. Place some iceberg lettuce leaves and 3 soya paneer tikkis on the base side of the buns.
9. Halve the tomato roundels and place on top of tikkis along with some purple cabbage, cabbage, mixed capsicum strips and put some peri-peri mayonnaise on top, close the buns and serve immediately.