Vegetable Rice Tikki

Ingredients 

• 1 cup cooked rice
• 1 tablespoon oil
• 1-2 green chillies chopped
• 2 tablespoons French beans, finely chopped
• 2 tablespoons green capsicum, finely chopped
• 2 tablespoons yellow capsicum, finely chopped
• 2 tablespoons purple cabbage, finely chopped
• 2 tablespoons green peas boiled
• 2 tablespoons sweet corn kernels boiled
• to taste Salt
• A pinch of sugar
• 1 teaspoon garam masala powder
• ½ teaspoon chaat masala
• ¾ cup cottage cheese (paneer) grated
• 2 tablespoons raw banana boiled & mashed
• 1 tablespoon green chutney
• 2 tablespoons fresh coriander leaves chopped
• 1 tablespoon refined flour (maida)
• Oil for greasing + to deep fry 
• Semolina (suji) for coating
• Fresh coriander sprig to garnish

Method

1. Heat oil in a non-stick pan, add green chillies, French beans, green capsicum, yellow capsicum, purple cabbage, green peas and corn kernels, mix well and cook for a minute.
2. Add salt, sugar, garam masala powder and chaat masala and mix well. Add cottage cheese and mix well. Remove from heat and transfer to a bowl and set aside to cool.
3. Take rice in a mixing bowl, add raw bananas, salt, green chutney and coriander leaves and mix well. Add flour and mix well.
4. Grease your palms with some oil. Divide the rice mixture into equal portions. Shape each portion into a katori, place some vegetable mixture in the centre, bring the edges together and shape into tikkis. Keep them on a plate.
5. Heat sufficient oil in a kadai. Spread some semolina on a plate.
6. Coat the tikkis in semolina, slide them into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
7. Sprinkle some chaat masala on top. Arrange them on a serving platter, garnish with coriander sprig and serve with green chutney.