In a bowl, mix maida, corn flour, salt, and red chilli powder.
Gradually add water while stirring to create a smooth, lump-free slurry.
2- Prepare the Tikki:
Take boiled potatoes in a mixing bowl. Add maida, red chilli powder, roasted jeera powder, dry mango powder, salt, coriander leaves, ginger-garlic paste and green chilli. Mix all well.
Take a small portion of mixture and prepare basket-shaped tikkis.
Dip each tikki into the prepared maida slurry, ensuring it is coated evenly.
Spread vermicelli on a plate and coat the slurry-dipped tikkis with vermicelli. press it gently between palms.
Heat oil in a frying pan over medium heat. Fry the coated tikkis until golden brown on both sides. Flip them occasionally for even cooking.
3- Prepare the Paneer Ball:
In a separate bowl, combine paneer with salt and black pepper.
Divide the paneer mixture into two portions. Add a pinch of yellow food colour to one portion and shape it into small eggs, which will serve as the yolk.
Shape the remaining portion of paneer mixture into smaller white eggs, with the yellow egg placed in the center.
Deep fry the paneer eggs in hot oil for 20 to 25 seconds until they are lightly golden.
4- Assemble the Paneer Ball and Tikki:
Place the prepared bird’s nest on a serving plate.
Add a green chutney in the center of each nest, followed by fresh coriander leaves and the paneer “eggs”.
Cut one paneer “egg” in half to create the appearance of a cracked egg.
5- Serve:
Serve the Aloo Paneer Bird Nest hot with imli chutney and additional green chutney on the side. Enjoy your delightful creation!
1- In a mixing bowl, combine besan, yogurt, water, turmeric powder, ginger paste, green chili paste, and salt. Whisk until the mixture is smooth and...
