high tea / indian / lunch / lunch box / tandoor / tikka

Paneer-Til tikka

3 cups of grated paneerkitchen paneer

½ tsp of cardamom powder

2 tsp. Of garam masala

1 tsp of minced green chillies

3 tsp. Of chopped coriander leaves

½ cup finely diced onion—optional

1 tsp pepper powder

1 tsp red chilli powder

4 tbsp. Of chickpea flour/ besan

½ of sesame seeds/til

Methodkatchori

Mix all the ingredients except oil and til.

Divide the mixture into lime size portions,

Roll these in sesame seeds, and flatten.

Shallow fry on a skillet till crisp.—(if lazy like me, deep fry its faster, but you run the risk of the sesame spurting.)

Serve hot with mint and coriander chutney.

If cold it can go into burgers, or as kofta’s into Kadhi.

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One thought on “Paneer-Til tikka

  1. Pingback: Pulling The Plug Soon | The Great Dorset Vegetable Experiment

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