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Fusion Panner Tikki with Exotic Sauce Recipe

I have prepared this fusion panner tikki using home made herbed paneer and flattened rice. Along with this tikki I have made exotic beetroot sauce. This one is perfect combination for party starters. Enjoy Fusion Panner Tikki Soft inside and crispy outside with exotic sauce.

  • Prep time:
  • 30mins
  • cook time:
  • 30mins
  • serves:
  • 4

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Difficult

Cuisine : NA

Course : Dips and Sauces

Recipe Notes

You can also deep fry this panner Tikki. You can also add cheese and mayonnaise in suce.

Tags

  • #zaykaepanner
  • # contest155
Ingredients

Ingredients For Fusion Panner Tikki with Exotic Sauce Recipe

Methods
  • 1. Take a pot. Add milk into it. Meanwhile milk is boiling take a bowl add curd and vinegar and mix it well. When one boil comes to milk slow down the flame and add coriander leaves, mix herbs, ginger chilli paste and add salt mix it well. Now pour curd mixture little by little and mix it well.
  • 2. When milk starts curdling turn off the flame. When milk fully curdles statin this mixture in Muslim cloth and pass cold water from it. Now squeeze all water from it and put some heavy weight on it for half hour. After that cut panner in two to four big cubes and cover it and put it into refrigerator
  • 3. Now take a pan add 1/2 tsp oil and roast curry leaves. After that roast dry coconut. After that roast flatten rice with 1/2 tsp oil. Mix all the things well.
  • 4. Take a bowl add cooked rice, corn flour & salt and mix it well.
  • 5. Now take a rolling board and place round butter/ plastic paper on it. Now add rice mixture and roll it round with 1/2 inch thickness. Now spread schezwan sauce and green chilli paste. Put one panner cube and fold the paper and cover it with rubber band. Put it into refrigerator for 1/2 hour.
  • 6. Meanwhile for sauce, take a grinder jar grind boiled beet root and cashews and make smooth paste. Now take a pan add fresh cream and let it become little hot add beetroot and cashew paste and mix it well. Add schezwan Chutney and slat to taste and mix it well. Let it cook for 5-8 minutes.
  • 7. Now remove the Tikki from refrigerator and dip it into cornflour slurry and coat with prepared roasted Flatten Rice mixture and shallow fry it in oil. Let it turn pinkish brown.
  • 8. Serve hot with exotic sauce.
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