BENGALURU: Ingredients
Method
Grate the cheese and cottage cheese and keep aside. Add refined flour and cornlflour with some water to make a smooth batter. Add chopped green chilli-ginger, cardamom powder and salt in mixture and knead it into smooth dough. Divide the mixture in eight parts and roll each like a disc and sprinkle some flour over it. Refrigerate for an hour. Dip the tikkis in flour batter and then roll over crushed chana jor garam to coat evenly. Refrigerate for 10 to 15 minutes. Fry over medium heat in ghee till crisp. Serve hot, garnished with juliennes of bell pepper and lemon wedges.