Crispy Paneer and Pea Tikkis

Instructions

1. 1

   Prepare your workstation: mash 150 g of boiled potatoes and 100 g of green peas together in a mixing bowl using a fork until broken down but still slightly chunky. Set aside 50 g of wheat breadcrumbs on a shallow plate for coating later.

2. 2

   Add 200 g of finely crumbled paneer, 15 g of ginger-green chili paste, 15 g of chopped cilantro, and 5 g of salt into the bowl with the potatoes and peas. Mix thoroughly using a spoon until the spices and paneer are distributed evenly.

3. 3

   Divide the mixture into 8 equal portions. Press each portion firmly between your palms and shape into smooth, round patties about 1.5 cm thick. If the edges crack, gently smooth them with moist fingertips so they do not fall apart.

4. 4

   Place each patty onto the plate with breadcrumbs. Turn to coat both sides completely and press lightly so the crumbs adhere well. Transfer the coated patties to a clean plate while you heat the oil.

5. 5

   Pour 40 ml of vegetable oil into a wide non-stick frying pan and heat over medium heat for 2 minutes. Carefully place the patties into the hot oil in a single layer, making sure they do not overlap or stick together.

6. 6

   Pan-fry the patties over medium heat for 3 to 4 minutes per side until crisp and deep golden brown. Turn them carefully using a spatula. Transfer to paper towels to drain excess oil, then serve warm with mint chutney.