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Cheesy rajma veg tikki

Serves: 4
Ingredients
Mixed vegetables, roughly chopped, parboiled (carrot, cauliflower, fresh beans) 1 cup
Potato, boiled, peeled, mashed ½ cup
Kidney beans (rajma), soaked, boiled 1 cup
Cottage cheese (paneer) ½ cup
Onion, chopped ½ cup
Ginger, grated 1 tbsp
Green chilli, chopped 2 tsp
Turmeric powder (haldi ¼ tsp
Oil 1 tbsp
Coriander, chopped 2 tbsp
Salt to taste
Garam masala ¼ tsp
Oil for frying
Method
Combine the mixed vegetables and potato in a mixer and grind till coarse. Keep aside.
Heat the oil in a pan. Add the ginger, green chilli and onion; sauté till they turn light brown.
Add the ground mixture, turmeric powder and kidney beans. Sauté again for 2-3 minutes. Remove from the flame and allow the mixture to cool.
Add the cheese, coriander, salt and garam masala. Mix well.
Divide the mixture into 20 equal portions and shape each portion into a tikki (flat cake).
Heat a non-stick pan and cook each tikki, using a little oil, till both sides are golden brown in colour.
Drain on absorbent paper and serve hot.