Feast while you fast- Recipe: Faraali Pahadi Tikka

Feast while you fast- Recipe: Faraali Pahadi Tikka

Recipe by Tarla Dalal's team​ compiled by Rama Sreekant.

Preparation Time: 25 minutes

Cooking Time: 20 minutes

Serves 4

For the Tikka

2 cups paneer (cottage cheese) cut into 25 mm (1") cubes

1 cup boiled and peeled baby potatoes, cut into halves

1 cup shakarkand (sweet potato) peeled, cut into 25 mm (1") slices and parboiled

1 cup kand (purple yam), peeled and cut into 25 mm (1") cubes and parboiled

1 tbsp oil

For a smooth green marinade

½ cup chakka dahi (fresh hung curds)

1½ cups chopped phudina (mint leaves)

1 cup chopped dhania (coriander)

2 tsp jeera (cumin seeds)

2 tbsp chopped green chillies

2 tsp lemon juice

Rock salt to taste

Method:

Thread one piece each of the paneer, purple yam, sweet potato and baby potato halves onto a toothpick. For more tikkis, repeat with the remaining ingredients to make more tikkas. Apply the green marinade evenly on the paneer and the vegetables and keep aside for 15 to 20 minutes. Heat a non-stick tava (griddle) and cook the tikkas on a medium flame, using oil, till the paneer and vegetables are light brown in colour from all sides. Serve immediately. The minty marinade gives it an elegant touch that will remain fresh in your memory for long.

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