Paneer Roundels

Ingredients

• Paneer, mashed 200 g
• Potatoes, boiled and peeled 1 medium (100 g)
• Singhare  ka atta (water chestnut) ¼ cup (30 g)
• Sendha namak (White rock salt) 2 tsp or to taste
• Kali mirch (powdered black pepper) 1/4 tsp
• Green chillies, finely chopped 1 tsp, or to taste
• Tulsi leaves, finely chopped 1 tbsp
• Ghee for pan frying

Preparation

• Grate potatoes, add paneer, atta, salt, pepper, green chillies and tulsi and mash well till smooth and is dough like.

• Form into flat rounds (grease your hands if it sticks).

• Heat a thin layer of ghee in a non-stick frying pan. Fry the rounds over medium heat, till crisp and brown on both sides.

• Add a little more ghee if required and add serve hot with a chutney.