Name: Paneer Tikka Galouti
Prep time: 15 min
Cook time: 25 min
Total time: 40 min

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Paneer Tikka Galouti

An ultimate Indian fusion recipe. Paneer Tikka Galouti is made with mashed paneer tikka, mashed potatoes, smoky tikka mayonnaise, onion, coriander and green chillies. It has a very smoky flavour to it and is best served on small paranthas.

Ingredients

For Galouti
2 Cups Paneer Tikka, mashed
1 Boiled Potato, mashed
2 Green Chillies, chopped
¼ Onion, finely chopped
1 Tsp Oil + more to cook
3 Tbsp Sangi’s Kitchen Smoky Tikka Mayonnaise + more
2 Garlic Cloves, minced
Salt to taste
1 Tbsp Coriander, chopped
1 Tbsp Cornflour
For Parantha
150g Wheat Flour Dough
Flour, to dust
For Garnish
Onion Roundels
Sangi’s Kitchen Smoky Tikka Mayonnaise
Coriander Sprigs

Steps

Step 1
Make a small ball using the dough, dust with a little flour and roll into a flat disc. Cut out small roundels from the dough using a cookie cutter or a steel bowl with sharp edges. Repeat with all the dough.
Step 2
In a non-stick pan, add the cut-out dough roundels and cook for a minute and then flip. Add a few drops of oil on the small paranthas and press down. Flip again and cook until golden brown. Remove from heat and keep the small paranthas covered with aluminium foil to avoid from getting dry. Keep aside.
Step 3
In a separate bowl, add the mashed paneer tikka, potato, oil, smoky tikka mayo, green chillies, garlic, onion, salt, coriander and cornflour. Mix well for form a dough like ball.
Step 4
Divide the paneer mix into small balls and press down between your palms to form a ½ inch thick round patty.
Step 5
In a non-stick pan, heat oil over medium heat. Once hot, add the paneer galouti’s and cook for 3-4 minutes each side or until golden brown. Repeat with all the patties.
Step 6
Once cooked, take a small parantha, place a galouti on top, top the galouti with more smoky mayo and garnish with onion roundel and coriander. Serve hot.