Wednesday, 10 August 2011


250 gms Paneer
50 gms Palak
...60 gms Cornflour
1 tsp Garam masala
1 tsp Chilli powder
1 tbsp Pepper powder
1 tsp Coriander powder
Salt to taste
oil for frying


1. Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess water. Finely mash.
2. Grate paneer and mix with palak .
3. Add salt, pepper, garam masala and other powdered masalas.
4. Add cornflour, mix well.
5. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape.
6.In a large nonstick skillet over medium-high heat, heat 2 tablespoons of the oil and fry the tikkis.
7. Serve with mint chutney or sauce.

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