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Curd Tikka

Veggie.Lover's picture
  Milk 1 Liter, curdled to paneer or curd
  Grated cucumber 1 Kilogram
  Salt To Taste
  Green chilies 2 , chopped
  Chopped coriander leaves 1 Tablespoon
Red chutney
  Desiccated coconut 3 Tablespoon
  Shelled peanuts 1 Tablespoon
  Sesame seeds 1 Tablespoon
  Green chutney  
  Red chili powder 1 Tablespoon
  Ginger piece 1 Small
  Turmeric powder 1 Pinch
  Asafoetida 1 Pinch
  Lemon juice 1 Tablespoon
  Green chilies 4
  Grated coconut 3 Tablespoon
  Coriander leaves 1 Bunch (100 gm)
  Mint leaves 3 Tablespoon
  Ground cinnamon 1⁄2 Teaspoon
  Clove 1⁄2 Teaspoon
  Cumin 1 1⁄5 Teaspoon
  Boiled potatoes 1 1⁄2 Kilogram, boiled and mashed
  Flour 2 Tablespoon (For Dusting)
  Frying oil 2 Cup (32 tbs) (For Deep Frying)

Grind all the ingredients for green chutney to a fine paste.
Coarsely grind all ingredients for red chutney.
Tie curds in a muslin cloth and remove all water.
Add salt to grated cucumber, let stand for 20 minutes; squeeze out all water.
Mix curd, cucumber and rest of the ingredients for tikki except mashed potatoes.
Make walnut size balls of cucumber mixture.
Add enough salt and pepper to mashed potatoes and make small lime size balls of even number (about 30 balls).
Dust balls with flour.
Roll potato balls into 2 1/2 inch rounds.
On half of them, spread 1/2 teaspoon red chutney, then press a cucumber ball on each.
Spread green chutney on remaining potato rounds and cover the first half rounds with them, chutney side going inside.
Dampen the edges of the rounds.
Press edges and cut with a cutter or katori.
Fry tikkies on hot griddle or tawa using as much oil as desired.

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Curd Tikka Recipe