MAKAI, AKHROT AUR BADAM KI TIKKI

INGREDIENTS

1 ½ cup sweet corn kernels, boiled and ground

20 almonds, blanched, peeled and ground

16 walnuts, halved and crushed

1 medium- sized potato, boiled, peeled and mashed

100 gm paneer, crumbled

2 tbsp oil for shallow frying

1 tsp shashi jeera

1 tsp saunf powder

1 tsp black pepper powder

1 tsp garam masala powder

1 tsp chaat masala

1 tsp red chilli powder

½ cup processed cheese

1 tbsp lemon juice

1 inch ginger, chopped

2 tbsp fresh coriander, chopped

24 raisins, chopped

METHOD:

Heat two tablespoons oil in a kadhai, add shahi

jeera and sauté till fragrant. Add corn paste, Celebrity chef almond paste and boiled Puneet Mehta 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, lemon juice, ginger and 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 in frying pan or tawa and shallow fry these

tikkis on both side on medium heat. Serve hot with green mint chutney. TIP: Remember we have not added any binding agent like corn flour or maida so the tikkis will be little crumby and very soft, so turn them carefully will shallow frying.