Lehsuni Tikki Recipe
Spicy paneer stuffing in a potato crust, crispy and soft all in one bite, try this recipe as a delicious snack on a cold winter evening. You can also make it for your house parties as an appetiser.
Aloo Tikkis are a crowd pleasers and make for a wonderful tea time snack. Lehsuni Tikki Recipe is not your regular Aloo Tikkis, but are filled with paneer flavoured with whole lot of garlic, cashews, onion, green chilli and coriander, giving a surprise element everytime you take a bite.
It is fairly a simple recipe which you can spin in no time, when you have sudden guests at home if you have potatoes and paneer readily available at home.
If you like this recipe, here are a few more Tikki Recipes such as
- 7 Potatoes (Aloo) , boiled
- 1/2 cup Paneer (Homemade Cottage Cheese) , grated
- 10 Cashew nuts , finely chopped
- 1 Onion , finely chopped
- 10 cloves Garlic , finely chopped
- 2 Green Chillies , finely chopped
- 1 tablespoon Coriander (Dhania) Leaves , finely chopped
- 1 tablespoon Corn flour
- 1/4 teaspoon Red Chilli powder
- Oil , for frying
- Salt , to taste
How to make Lehsuni Tikki Recipe
To begin making Lehsuni Aloo Tikki Recipe, wash and boil the potatoes in enough water. Once cooked, peel the skin and keep aside. You can also pressure cook the potatoes for 2 whistles and allow the pressure to release naturally. Peel the skin and keep aside.
To prepare the outer layer of the Lehsuni Aloo Tikki, in a large bowl add in the boiled potatoes and mash them well. Add cornflour, season with salt and mix well. Divide them into 12 equal portions and keep aside.
To prepare the inner filling for the tikkis, take a small bowl, mix together grated paneer, garlic, onion, green chillies, coriander, red chilli powder, season with salt and keep aside.
To prepare the Tikkis, take a ball of the boiled potatoes and flatten it out in your palm. Add a spoonful of the paneer filling into the potato mix, seal it from all sides. Form a firm ball, flatten it out to tikki size between your palms and keep aside.
Likewise, fill the rest of the potato mix with the paneer mix and make tikkis and place it in the plate.
Refrigerate the prepared plate full of tikkis for 10 minutes.
Heat a skillet, pour a tablespoon of oil, once hot enough, shallow fry 4 tikkis at a time till it turns golden on the bottom.
Slowly flip the tikkis over and cook the other side till it becomes crisp and golden. Take it out in a plate layered with the kitchen towel to drain the excess oil out.
Similarly, prepare the rest of the Lehsuni Aloo Tikkis.