Paneer Kishmish Tikki

Ingredients

• 250 grams cottage cheese (paneer)
• 2-3 tablespoons Pro V Select Indian Whole Natural Raisins (kishmish)
• 2 medium potatoes
• ¼ cup cream cheese
• A pinch of green cardamom powder
• 2 green chillies, chopped
• 3 tablespoon chopped fresh coriander leaves    
• Salt to taste
• 1 cup fresh breadcrumbs
• 1½ teaspoons cumin seeds
• 1½ teaspoons garam masala powder
• 1½ teaspoons red chilli powder
• 1 inch ginger, chopped
• Oil for shallow frying
• Onion rings for serving
• Lemon wedges for serving
• Fresh mint sprigs for serving
• Green chutney for serving

Method

1. Put potatoes in a pressure cooker, add water, cover and cook under pressure on medium heat till the pressure is released 2-3 times. Allow the pressure to settle completely. Drain and cool the potatoes.
2. Chop 2-3 tablespoons Pro V Select Indian Whole Natural Raisins.
3. Take cream cheese in a bowl, add chopped raisins, green cardamom powder, green chillies, 1 tablespoon coriander leaves and salt and mix well. This is the stuffing.
4. For tikki, crumble cottage cheese in a bowl. Peel the boiled potatoes and mash directly into the bowl.
   Add fresh breadcrumbs, cumin seeds, salt, garam masala powder, red chilli powder, ginger and remaining coriander leaves and mix well.
5. Divide both the cottage cheese mixture and the cream cheese stuffing into equal portions.
6. Take each portion of the cottage cheese mixture and roll into a ball. Make a cavity in the centre and stuff with cream cheese stuffing. Gather the edges and seal properly. Flatten each portion to make a tikki. 
7. Heat sufficient oil in a shallow non-stick pan. Place the tikkis in it and shallow-fry on medium heat for 2-3 minutes on each side. Drain on absorbent paper.
8. Arrange the tikkis on a serving plate and serve hot with onion rings, lemon wedges, mint sprigs and green chutney.