Tuesday, 8 January 2013

Paneer Tikki

Paneer Tikki

200 Grams Curd - Hang curd in a muslin cloth overnight to end up with a nice firm ball , keep covered and chilled in the fridge.

500 Grams Paneer - I crumble my paneer by hand add salt and let it sit in a strainer to get rid of water if any - say 30 minutes.
1 Onion Chopped
2 Tablespoon Minced Ginger.
Chopped Dhania Leaves
Chopped Green Chilies.
1 1/2 Tablespoons Cornflour .

Knead all the ingredients well ( not the curd ) , form a small ball , punture the ball with your thumb , add about 1/2 a teaspoon of hung curd , seal and smoothen and slightly flatten the tikki , chill in the fridge for about 30 minutes , deep fry a minute or so just to lightly brown - you end up with moist and super light delicious paneer kababs / tikkis !

I always fry one tikki to get an idea of the flavors and adjust accordingly - same way you can increase the cornflour if needed.
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