India > Starters > Vegetarian

Lyangcha Tikki Recipe

Ingredients with Measurements:
- 2 cups of grated paneer
- 1 cup of mashed boiled potatoes
- 1/2 cup of corn flour
- 1/4 cup of chopped coriander leaves
- 1/4 cup of chopped mint leaves
- 2 green chilies, finely chopped
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- Salt to taste
- Oil for frying

Special equipment needed:
- Mixing bowl
- Frying pan

Step-by-step instructions:

1. In a mixing bowl, combine grated paneer, mashed boiled potatoes, corn flour, chopped coriander leaves, chopped mint leaves, green chilies, cumin powder, coriander powder, and salt to taste. Mix well to form a dough.

2. Divide the dough into equal portions and shape them into tikkis.

3. Heat oil in a frying pan over medium heat.

4. Once the oil is hot, carefully place the tikkis in the pan and fry until golden brown on both sides.

5. Remove the tikkis from the pan and place them on a paper towel to remove excess oil.

6. Serve hot with your favorite chutney.


- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 people

Nutritional information:
- Calories: 200
- Fat: 10g
- Carbohydrates: 20g
- Protein: 8g

Substitutions for ingredients:
- Corn flour can be substituted with all-purpose flour or rice flour.
- Paneer can be substituted with tofu or mashed chickpeas.

Variations:
- Add chopped vegetables like carrots, peas, or bell peppers to the dough for added nutrition.
- Add grated cheese to the dough for a cheesy twist.

Tips and tricks:
- Make sure to squeeze out excess water from the grated paneer before using it in the dough.
- Add corn flour gradually to the dough to avoid making it too dry.
- If the tikkis are breaking while frying, add more corn flour to the dough.

Storage instructions:
- Store the tikkis in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the tikkis in a preheated oven at 350°F for 5-7 minutes or in a frying pan over medium heat for 2-3 minutes on each side.

Presentation ideas:
- Serve the tikkis on a platter with a variety of chutneys and garnishes.

Garnishes:
- Chopped coriander leaves
- Chopped mint leaves
- Lemon wedges

Pairings:
- Serve with mint chutney, tamarind chutney, or tomato ketchup.

Suggested side dishes:
- Masala chai
- Vegetable pulao
- Mixed vegetable curry

Troubleshooting advice:
- If the tikkis are too dry, add a little water to the dough.
- If the tikkis are too soft, add more corn flour to the dough.

Food safety advice:
- Make sure to cook the tikkis thoroughly to avoid any foodborne illnesses.

Food history:
- Lyangcha Tikki is a popular street food in India, especially in the state of West Bengal.

Flavor profiles:
- Spicy
- Tangy
- Savory

Serving suggestions:
- Serve as an appetizer or snack.

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Region: Indian

Taste: Spicy, Tangy, Savory, Aromatic