9 August 2015

Paneer Lentils Tikki

Post a recent festival, a bowl of Dal Vada batter was found hiding in the corner of our fridge. Quick way out would have been to make small bondas or mini vadas for a tea-time snack. But, how predictable!!! And, what's a recipe without a twist!! So here goes...


Dal Vada recipe can be found here ....

Ingredients :

Tikki Mixture :
Crumbled Paneer - 250 gms
Rice flour - 2 tbsps
Soya flour - 1 tbsp
Chili Powder - 2 tsps
Salt to taste>
Crushed Kasuri Methi - 2 tsps
Garam Masala - 1 1/2 tsps

Stuffing :
Finely chopped carrots - 1/4 cup
Finely chopped capsicum - 1/4 cup
Blanched and chopped spinach - 1/2 cup
Salt to taste
Chili powder - 1/2 tsp
Oil - 1 tbsps

Method :

1. Heat 1 tbsp oil in a small pan, add the chopped carrots and sauté for a bit. Add salt and stir once. After about 3-4 minutes add the capsicum and sauté for 4-5 minutes more. We do not want the vegetables to become over-cooked, as they will be re-cooked along with the tikki. Finally add the chopped spinach and chili powder. Let cook for 2-3 minutes more, remove and cool.

2. For the Tikki mixture, in a bowl, add the dal vada batter, followed by the rice flour, soya flour, crumbled paneer and mix well. 

3. Add the chili powder, salt, kasuri methi and garam masala. Mix well again and check for consistency if you are able to assemble into a tikki. If the mixture is too crumble, add 1-2 tbsps milk to add little moisture.

4. Divide the tikki mixture and vegetable stuffing into equal number of portions. Take one portion of the dough, place the stuffing and seal gently. Roll and flatten into Tikki shape. Prepare the others in the same way.

5. Heat oil in a tawa enough for shallow frying. Place the tikkis in the oil and shallow fry till golden brown on both sides. 

Remove and serve hot with desired accompaniment. 


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