Serve – 4
- 1& ½ cup Sweet Corn Kernels (boiled and grounded)
- 20 nos. Almonds (blanched, peeled and grounded)
- 16 nos. Walnuts (halved and crushed)
- 1 nos. Potato, medium (boiled, peeled and mashed)
- 100 gms. Paneer (crumbled)
- 2 tbsp Oil + for shallow frying
- 1 tsp Shashi Jeera (Caraway Seeds)
- 1 tsp Saunf (Fennel) powder
- 1 tsp Black Pepper powder
- 1 tsp Garam Masala Powder
- 1 tsp Chaat Masala
- 1 tsp Red Chili powder
- ½ cup Processed Cheese (optional)
- 1 tbsp Lemon Juice
- 1 inch Ginger (chopped)
- 2 tbsp Fresh Coriander (chopped)
- 24 nos. Raisins (chopped)
Heat 2 tbsp oil in a kadhai, add shahi jeera and sauté till fragrant. Add corn paste, almond paste and boiled potatoes, sauté till the moisture evaporates and mixture is dry. Now add black pepper, red chilli, saunf and garam masala powder along with chaat masala, adjust salt and mix well.
Now add crumbled paneer and cook for few minutes. Remove from heat and add cheese (if using), lemon juice, ginger and chopped fresh coriander, mix well and set it aside to cool down.
Once cooled, divide this mixture into twenty equal size balls, stuff with walnuts and raisins, close and shape them into tikki and set it aside. Heat little oil (though I prefer using pure ghee/clarified butter) in frying pan or tawa and shallow fry these tikkies on both side on medium heat.
Important – remember we have not added any binding agent like corn flour or maida so the tikkies will be little crumby and very soft, so turn them carefully will shallow frying.
Once done, remove them on a kitchen tissue and serve hot with green mint chutney.