Panir Tikki

Name: Panir Tikki (Indian Cream Cheese Cutlet)
Cuisine: India
Ingredients: 2 ozs (60 g) finely-chopped onions; 8 ozs (230 g) shelled peas (matar ka dana); 8 ozs (230 g) shelled peas (matar ka dana); 8 ozs (230 g) potatoes; 1 oz (30 g) ghee; 1¼ lb (680 g) cooked, well-seasoned and mashed vegetables; 4 ozs (115 g) well-seasoned Indian cream cheese (panir) for the filling; 1 tablespoonful each of chopped fresh coriander and mint leaves; ¼ teaspoonful red pepper; 2 ozs (60 g) flour for the batter Chutney or tomato sauce; 2 ozs (60 g) flour for the batter Chutney or tomato sauce; 4 ozs (115 g) well-seasoned Indian cream cheese (panir) for the filling; 2 ozs (60 g) flour for the batter Chutney or tomato sauce; ½ teaspoonful salt; ¼ teaspoonful garam masala; 12 finely-cut almonds (badam); 12 finely-cut pistachio nuts; 1 tablespoonful each of chopped fresh coriander and mint leaves; 1 tablespoonful each of chopped fresh coriander and mint leaves; ½ oz (15 g) finely-cut ginger (adrak); ½ oz (15 g) finely-cut ginger (adrak); 1 tablespoonful each of finely-chopped fresh coriander and mint leaves; 1 tablespoonful each of finely-chopped fresh coriander and mint leaves; ½ teaspoonful red pepper; ½ teaspoonful garam masala; 12 finely-cut almonds (badam); 4 ozs (115 g) panir (Indian cream cheese); 4 ozs (115 g) panir (Indian cream cheese); 1 tablespoonful each of finely-chopped fresh coriander and mint leaves; ½ oz (15 g) finely-chopped ginger (adrak)

Indian Cream Cheese Cutlet

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Panir (Indian cream cheese) cutlet is a vegetarian counterpart of fried fish. As panir, carrots, peas, ghee, and nuts are combined together to make this cutlet, it contains most of the required food values.

Ingredients

Ingredients for the vegetable puree

8 ozs (230 g) carrots (gajjar)
2 ozs

Asia
India
Dinner
Vegetarian

Method

For the puree:—Scrape, wash and chop the carrots, peas and potatoes roughly. Boil sufficient salted water, add the vegetables and cook till they are tender. Drain, cool and pass through a fine sieve.

Heat the ghee, fry the onions lightly, add flour and cook for 3 to 4 minutes. Mix in the milk and cook till the mixture is of binding consistency. Add the vegetable