Paneer Sabudana Tikki

Ingredients

• Sabudana – 1 cup
• Water – about ¾ cup for soaking
• Boiled potatoes – 2 medium, cooled and mashed
• Roasted peanut powder – ¼ cup
• Paneer – 150 g, crumbled
• Green chilli – 1
• Coriander – 2 tbsp
• Cumin – ½ tsp
• Black pepper – ¼ tsp
• Lemon juice – 1 tsp
• Salt – as needed
• Oil or ghee – for pan-frying

Method

1. Rinse and soak sabudana for 4 to 6 hours until fully soft, then drain for 10 to 15 minutes.
2. Mix sabudana with cooled potato, peanut powder, half the chilli, cumin and salt to form the outer mixture.
3. For the filling, combine paneer with the remaining chilli, coriander, pepper, lemon and a little salt. Keep it dry rather than creamy.
4. Flatten a portion of the sabudana mixture in your palm, place 1 to 2 teaspoons paneer filling in the centre and seal completely.
5. Shape into a compact patty about 1.5 cm thick and smooth any cracks. Chill 10 minutes if soft.
6. Heat a lightly oiled skillet over medium heat. Cook the tikkis 3 to 4 minutes on the first side without moving them.
7. Flip with a broad spatula and cook the second side until golden and the paneer centre is hot.
8. Serve immediately with mint-coriander chutney or curd.