Potato Cottage Cheese Kabob – Aloo Paneer Tikki

 

Melting snack: Potato Ricotta Cheese Kabob. Aloo Paneer Tikki

  1. Boil and grated potatopes (Aloo) 1 cup
  2. Grated paneer ricotta cheese ½ cup
  3. Egg 1
  4. Rice powder ¼ cup
  5. Red chilli powder salt 1 tsp
  6. Cumin seeds crushed (zeera) 1 tsp
  7. Dry mango powder (Amchur) 1 tsp or Chaat Masala 1 tsp
  8. Corn flour or cornstarch 1 tsp
  9. Fresh coriander leaves green chilli (chopped) 1 tsp
  10. Olive oil for fry

Method: in a mixing bowl mix all above ingridents well, (with your hand). Make dough. Put in refrigerator for rest at least 30 min. take drop of oil inn your hand make tennis size balls from the dough, give them round patty shape. Heat the oil medium low shallow fry these potato ricotta cheese kabob till they are golden and crispy from both sides. Carefully remove the kabob onto a serving dish. Enjoy potato cheese kabob with variation lunch idea. Ready for my tummy yummy. You can eat it as it is with sauce and can be eaten in between two slice of bread, making a sandwhich.