Appetisers
Badam Malai Tikki
Chef Gurjyote Singh Darpan, 15 Apr, 2024 05:05 PM
Ingredients
- Paneer - 2 cups
- Potato boiled & mashed –1/2 cup
- Oil - 2 and ½ tbsp
- Jeera - 1 tsp
- Green chillies chopped - 2 tsp
- Ginger chopped - 2 tsp
- Turmeric –1/2 tsp
- Cilantro chopped - 2 tbsp
- Almonds chopped –1/2 cup
- Bread Crumb 1/3 cup
- Salt - 1 tsp (as per taste)
Preparation
-
- Mash the Paneer and mix it with the potato. Heat oil and add jeera; once it crackles, add ginger and green chilli. Toss them for a few seconds, add the turmeric, and immediately add the Paneer-potato mixture.
- Add salt to taste. Toss for 2-3 mins and take off the flame. Spread out on a tray and allow to cool completely. Add bread crumbs, chopped coriander, and almonds to the mix, and make round and flat patties. Roll the sides of the patty with some almonds and keep aside.
- Heat the remaining oil in a pan and cook the patties on both sides till golden brown.
- Serve with Mint chutney or Tomato Ketchup
MORE Appetisers ARTICLES
In her first cookbook, Jasmine shares recipes for delicious Indian appetizers and chutneys with East African influences
Gary Sidhu, Chef/Owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values.
Gary Sidhu, Chef/Owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values.
Gary Sidhu, Chef/Owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values.
Chef Kunal Ghose's restaurants focus on local, sustainable seafood and produce. Being half Indian and a mess of other ethnicities, Chef Ghose’s culinary angle is to modernize Indian cuisine.
Chef Kunal Ghose's restaurants focus on local, sustainable seafood and produce. Being half Indian and a mess of other ethnicities, Chef Ghose’s culinary angle is to modernize Indian cuisine.
