Ingredients

• 200 gm. Paneer cheese, grated. You can buy ready made paneer from Indian and some other grocers.

• 200 gm. or 2 medium sized potatoes, boiled or microwave cooked, peeled, cooled and mashed

• 1 small or 50 gm. onion, peeled and chopped finely or grated* (Onion can be omitted)

• 1 green chilli, very finely chopped*

• 1/2 inch piece of ginger, peeled and finely grated/chopped*

• 1 tsp. coriander powder

• 1/2 tsp. roast cumin powder**

• 2 tbsp. besan or gram flour

• 2-3 tbsp. natural yoghurt or dahi or milk. Amount depends on how much is needed to get right consistency. See step 2.

• Salt to taste

• 1 tbsp. chopped coriander leaves

• Oil for shallow frying

Instructions

1. Place all ingredients, except oil and yoghurt, in a bowl. Mash and mix well.

2. Add enough yoghurt or milk to make a dough like consistency. You should be able to shape it into cutlet shapes (round discs).

3. Taste and adjust seasoning.

4. Divide the mash into burger sized portions with wetted or greased hands.

5. Roll each portion into a ball, then a flat burger shape.

6. Heat oil in a frying pan.

7. Shallow fry on both sides, until nice and crisp on both sides. Flatten half way through with a spatula and let it crisp some more.

8. Serve hot with Green Mango Chutney or Tomato Ketchup.

Notes

• * You can chop all three together in a food processor.

• ** Dry roast a cup of cumin seeds in a wok, grind coarsely in a coffee grinder and keep in an airtight jar. This gives much better flavour to many dishes like Chaats, Raitas and Salads.

• You can make these well in advance, keeping them slightly undercooked until you are ready to serve. Reheat on a tray lined with aluminium foil, in hot oven or in a frying pan.