Methi Paneer Tikki

Ingredients list for Methi Paneer Tikki

• 1/2 medium bunch Fresh fenugreek leaves (methi) , leaves separated
• 200 grams Cottage cheese (paneer) , grated
• to taste Salt
• 2 medium Potatoes , boiled, peeled and grated
• 1 medium Onion , finely chopped
• 1-2 Green chillies , finely chopped
• 1 teaspoon Cumin seeds (jeera)
• 1 teaspoon Red chilli powder
• 1/2 teaspoon Garam masala powder
• 1/2 teaspoon Cumin powder
• 1/4 teaspoon Turmeric powder
• 1 tablespoon Fresh coriander leaves , chopped
• for shallow frying Oil
• to serve Tomato ketchup

Method

1. Take fenugreek leaves in a bowl, add salt, mix and set aside for 15-20 minutes or till it leaves water.
2. Take potatoes in a large mixing bowl, add onion, green chillies, cumin seeds, cottage cheese, red chilli powder, garam masala powder, cumin powder, turmeric powder and coriander leaves and mix well. Squeeze out excess water from fenugreek leaves, add to cottage cheese mixture along with some salt and mix well.
3. Divide the fenugreek leaves-cottage cheese mixture into equal portions, shape them into balls and flatten them slightly between your palms.
4. Heat sufficient oil in a non-stick pan, place the tikkis in it and shallow-fry, turning sides, till both sides are cooked and evenly golden. Drain on absorbent paper.
5. Arrange them on a serving platter and serve hot with tomato ketchup.