1. Potato – 3-4 medium, boiled, peeled and mashed well
2. Cottage cheese (Paneer) – 150 gms, crumbled
3. Green chillies – 2, finely chopped
4. Coriander leaves (Dhania patta) – 1/2 cup, finely chopped
5. Processed cheese – 1 cup, grated
6. Salt – 1 tsp or to taste
7. Pepper powder – 1 tsp
8. Rice powder – 2 tbsp
9. Semolina (Suji) – 1 cup
10. Oil – 2 tbsp for frying a batch of 3 tikkies
Take a big mixing bowl and first add the mashed potatoes. Now add the crumpled cottage cheese, finely chopped green chillies and coriander leaves and grated processed cheese. Add in the salt and pepper powder.
Now mix everything well using a fork or clean hands.
Take about a lemon size chunk and shape it into a ball. Now flatted it to form a tikki. Make all tikkis this way.
Place the prepared tikkies on a plate and cover the plate with a foil. Place the plate in the refrigerator for about an hour. This will help firm up the tikkies.
When you are ready to cook, mix the rice flour with 4-5 tbsp of water into a thick paste. Spread some semolina (Suji) on a wide plate.
Heat a non-stick pan and spread 2 tbsp of oil using a silicon brush.
Now, dip one tikki in the rice flour batter, and then roll it around gently on the semolina so as to coat all sides.
Then place the coated tikki on the hot pan. Dip and coat all tikkies this way and fry them on the pan.
Cook on medium heat until one side is well browned, then gently flip over and cook the other side to a crisp brown.
Serve the tikkies with tomato ketchup.