Ingredients
- 400 g yoghurt
- 1 tbsp oil
- 1 finely chopped onion
- 2 tsp grated ginger
- 100 g paneer
- 1 tbsp cashew nut powder
- 1 tbsp chopped raisins
- 1 tsp white pepper powder
- 1 tsp cardamom powder
- 3 tbsp Kissan Fresh Tomato Ketchup
- 1 tbsp finely chopped coriander leaves
- Salt for taste
- Cornflour for dusting
Directions
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Place the yoghurt in a piece of muslin or cheesecloth and drain the liquid completely for about 5-6 hours.
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Heat ½ tablespoon oil and fry onion and ginger until soft.
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Add the rest of the ingredients, except cornflour and Kissan Fresh Tomato Ketchup and stir well. Remove from heat and leave to cool.
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Stir in Kissan Fresh Tomato Ketchup.
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Divide the mixture into small balls and flatten them slightly to make tikkis. Coat the tikkis with cornflour.
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Heat the remaining oil in a non-stick frying pan. Fry the tikkis till golden brown on both sides.
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Garnish with coriander leaves and serve hot.
