Makai, badam aur akhrot ki tikki

Friday - - Good Food -

Prep time: 15 mins Cook­ing time: 45 mins Makes 20 200g lo­tus roots 2 tbsp oil, plus ex­tra for shal­low-fry­ing 1 tsp car­away seeds 300g corn ker­nels, boiled and ground 20 al­monds, blanched, peeled and ground 1 tsp red chilli pow­der 1 tsp black pep­per pow­der 1 tsp fen­nel pow­der 1 tsp garam masala pow­der 1 tsp chaat masala 100g pa­neer, grated 1/2 cup grated cheese 1 tbsp lemon juice 2.5cm gin­ger, chopped 2 tbsp chopped fresh co­rian­der 20 wal­nut halves

1 Clean and scrape the lo­tus roots, then grate and boil them un­til soft. Drain and squeeze out the ex­cess wa­ter, then grind to a paste.

2 Heat 2 tbsp oil in a deep fry­ing pan, add car­away seeds and sauté un­til fra­grant. Add corn, al­mond and lo­tus root pastes. Sauté un­til the mix­ture dries up. 3 Add all the spice pow­ders and stir. Add the pa­neer with a pinch of salt and cook un­til the mix­ture leaves the sides of the pan. 4 Re­move from the heat, mix in the grated cheese, lemon juice, gin­ger and co­rian­der. Cool the mix­ture. 5 Di­vide into 20 pat­ties. Press a piece of wal­nut into the cen­tre of each patty. 6 Shal­low- fry the pat­ties in a fry­ing pan us­ing a lit­tle oil. Drain and place them on kitchen pa­per to ab­sorb ex­cess oil. Serve hot.

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