India enters the 68th year of Independence, since 15th August 1947. A very happy Independence Day fellow Indians.
Yields : 9 mini cocktail sticks (9 of each)
Kitchen Equipments Required : grater, 3-4 bowls, sauté pan, oven, baking tray, foil.
Ingredients and Method :
For Carrot Tikkis
Carrot : 1/4 cup, finely shredded
Potatoes, boiled and grated : 1&1/2 tbsp
Salt and Garam masala to taste.
Method :Mix everything and bring into a dough. Make small patties, as big as the dent of the palm.
For Pudina Tikkis
Paneer/Indian cottage cheese : 1/4 cup, finely grated
Potato, boiled and grated : 1 tbsp
Dry mint : 1&1/2 tbsp or use dry Pudina chutney powder.
Amchur : a fat pinch
Salt and garam masala to taste
Method : Mix everything and bring into a dough. Make small patties, as big as the dent of the palm.
For Paneer Tikkis
Paneer : 1/4 cup, grated
Salt and black pepper to taste
Method : Mash the paneer and salt pepper very well. Bring it in a dough. Make small patties, as big as the dent of the palm.
- Heat the flat pan. Spray it lightly with oil or add 1 tbsp of oil to the pan. Spread it on the pan evenly.
Put all the small patties in the pan besides Paneer patties. Cook 2 minutes each side on medium flame.
Line the baking tray with foil. Cook paneer tikkis in the oven for 1&1/2 minute each side on broil/grill.
Note : You must be wondering why I cooked paneer tikkis in oven? To retain the color. In the oven paneer cooks evenly and doesn’t brown that much.
Now take a cocktail pick and arrange the tikkis in the order of green, white and saffron !
Do let me know if you try. This looks elaborate but believe me that since these are minis, these are done in one go in a pan.
Submitting it to Shruti’s Independent India Event !
Also, sending it to CaL’s #Freedommadness !