Spicy Peas-Coriander-Paneer stuffed Aloo Tikkis


3 med potatoes

1 cup green peas boiled  And drained.
3/4 cup roughly chopped coriander
1/4 cup grated paneer
Few cubes of pineapple.
1/2 cup besan or gram flour for batter
1 cup seasoned breadcrumbs
1 full teaspoon Garam masala
1 full teaspoon — red chili powder, turmeric, chaat masala,coriander powder for peas mix and some more of each for potato mix.
Salt to taste
Oil for sautéing and deep frying….Method:

Mash the boiled potatoes , season with salt, red chili powder. Keep aside.
In a sauté pan take some oil, add the boiled peas, coriander and all dry masalas and mix well, sauté for few minutes.
There is distinct taste of Garam masala and spiciness from red chilis so be generous with it. Keep aside.

In your palms take some potato mix, make a ball and flatten it out.
In the center add a big dollop of peas mix, put a small pinch of paneer and then top it with  a piece of pineapple In the center and fold everything into a round ball or oblong shape, whatever works.

Refrigerate the tikkis for a half an hour so it firms up, incase your potatoes are over cooked or the mix is n
ot stiff enough.
For the batter:
add salt,red chili powder to the flour, add water cautiously to the gram flour so to make smooth thick batter.
Dip each tikki into the gram flour batter completely and roll them on the bread crumbs coating each with a thick layer of crumbs.
Deep fry the tikkis and keep them uncovered. These tikkis stay super crisp for long time….
Serve it with sweet ans spicy chutney..Alternately u can add more layers of flavor with  other dry fruits in the center ….

Aditi Sheth

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