Makai, badam aur akhrot ki tikki
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.