Paneer tikki cutlet

Preparing Time: 10 mins.
Cooking Time: 20 mins.
Makes 20 balls.

Ingredients
To Make Tikkis
1 1/2 cups boiled , peeled and grated potatoes
5 tbsp cornflour
2 bread slices (with crust removed)
salt to taste

To make  Filling
1/2 cup semi mashed paneer
1 tsp chilli powder
1/2 tsp cumin seeds (jeera)
 2 tsp coriander  powder
1/4 cup tomato puree
1/4 cup finely chopped onions
2 tbsp finely chopped coriander
1 tbsp oil
2 tsp Oil  salt to taste
salt to taste

Method

 For the tikkis

Soak the bread in water. Squeeze out the excess water and crumble it.
Combine the potatoes, cornflour, crumbled bread and salt and knead well into a soft dough.
Divide the mixture into 8 equal portions, shape into even sized rounds and keep aside.

For the filling

Heat the oil in a pan and add the cumin seeds. When the seeds crackle, add the turmeric powder, chilli powder, coriander powder, tomato puree and salt and saute on a medium flame for 1 minute.
Add the paneer, mix well and cook on a medium flame for one minute.
Remove from the fire, add the onions and coriander and mix well.
Divide the mixture into 8 equal portions. Keep aside.
How to proceed
Flatten out each potato portion into a 50 mm. (2") diameter circle. Place a portion of the filling in the centre of each circle.
Bring together the edges in the centre to seal the filling inside the potato. Repeat with the remaining portions to make 7 more tikkis.
Heat a non-stick tava (griddle) and cook the tikkis on both the sides till they turn golden brown in colour.
Serve hot with the lemon wedges and onions.