To make the filling, Add olive oil to your pan. Let it heat for a bit.
Now saute the finely chopped onions and mushrooms. Let the water from the mushrooms dry up completely.
It’s now time to add some crumbled paneer to your sauted veggies. Mix well. Season well with salt and black pepper.
Drizzle some soy sauce and vinegar into the mixture. Add the Kissan Fresh Tomato Ketchup and mix well.
Flavour with some coriander, cook for a bit and take the mixture off the flame.
To bind the tikkis, soak bread in milk. Squeeze out the excess milk from the bread and add it to the filling we made earlier.
Now add a dash of bread crumbs and gram flour to the mixture. Mix well and let the mixture cool down.
Add some breadcrumbs, broken peanuts and oats in a bowl.
In a different bowl, make a mix of some water and gram flour.
Take the mixture from the binding and mould them into your desired shape. We have given our tikkis a flattish round shape.
Dip the shaped tikkis into the gram flour and water mixture and then coat them well with the breadcrumbs, broken peanuts and oats mixture.
Drizzle some olive oil in a flat bottomed pan and fry the tikkis till golden brown.
The tikkis are ready to be served.