Ingredients:

* Salt to taste
* 1 cup Besan
* Vegetable oil
* ½ cup Chutney
* 200 gms Paneer
* ½ tsp Garam Masala
* ½ 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 a small 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`t come out) into the batter and deep fry on medium heat until golden brown.
6. Serve hot with any chutney.



Tip: Always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.