Ingredients:
* Salt to taste
* 1 cup Besan
* Vegetable oil
* ½ cup Chutney
* 200 gms Paneer
* tsp Garam Masala
* tsp Red Chilli powder
* ½ tsp roasted Cumin powder
* 2 tbsp Coriander leaves, chopped
Method:
1. Mix gram flour, red chilli powder, roasted cumin powder, garam masala, chopped coriander leaves and salt.
2. Add little water and beat the mixture to form a thick and smooth batter.
3. Cut paneer into medium size thick square shape pieces. Remove asmall portion of paneer from the centre top and fill it with chutney.
4. Heat oil in a deep frying pan.
5. Dip the paneer pieces carefully (so that green chutney dosen`tcome out) into the batter and deep fry on medium heat until goldenbrown.
6. Serve hot with any chutney.
Tip: Always make sure that the potatoes are boiled well in advanceand cooled before you use them. It would be better if they can berefrigerated for a short time. This helps the starch in the potatoes tosettle down and the tikkis will not be gooey.