Tikki = patty/cutlet
Preparation time: 1-1.5 hours
Cooking time: about 20 minutes
You need: Paneer, however, do not weight it and press it down for an hour. Instead, drain it for about ten minutes. It needs to be crumbly and soft.
Also, you need 1/2 cup finely chopped onion; 2 cups powdered cornflakes; yogurt; 1 egg, beaten; and to taste: salt, red chili powder, coriander powder.
How to: Put the paneer in a big bowl and mix in the spices. Saute the onions and add to the paneer. Mix well.
Add enough yogurt to the paneer so you can easily shape it into patties (roll into a ball and flatten with your hand). I found that they worked best when they were small, about 2″ in diameter. Otherwise they crumbled and fell apart.
Use a basting brush to brush some egg over each side of each tikki. Roll it in the cornflakes so it is coated with them. You might find it useful to make all the tikkis before you get to cooking them.
Heat some oil in a pan (enough to shallow-fry). Place the tikkis gently in the pan and cook till browned on both sides. Put a paper towel on a plate and let the excess oil drain away before eating.