Mokka Palakura Tikki recipe

Serve palak corn cutlet hot with coriander chutney or tomato sauce or mint chutney.

In a large kadai heat 3 tsp oil and saute 3 chilli and 1-inch ginger paste. Add 1 bunch palak and saute until palak shrinks. Cool completely and blend to smooth paste without adding any water.

Transfer the palak paste into large bowl and add 3 potato. Also add ½ cup paneer and ½ cup bread crumbs. now add 1 tsp coriander powder, ¼ tsp cumin powder, ½ tsp garam masala, ½ tsp amchur, 2 tbsp coriander and ½ tsp salt. combine well making sure the spices are well combined.mix well making a non-sticky dough. if the dough is still sticky, add 1 tbsp breadcrumbs and mix well. this helps to absorb moisture.

Now prepare maida paste by mixing, 2 tbsp cornflour, 1 tbsp maida, ¼ tsp chilli flakes and ¼ tsp salt. make a smooth lump-free batter by adding ½ cup water.

Further, take a ball-sized vegetable mixture, and roll cylindrical shape. dip in maida paste coating all over. then roll in breadcrumbs. make double coating to get a crispy outer layer.

Now deep fry in hot oil or bake in preheated oven at 180 degree celcius for 15 minutes. stir occasionally, until it turns golden brown and crisp. drain over kitchen paper to remove excess oil.