Shallow-fried batter-coated chenna cheese patties (Chenna tikka) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 358) by Yamuna Devi

  • fresh ginger
  • ghee
  • Show all ingredients...

  • EYB Comments

    Can substitute sunflower oil or vegetable oil for ghee, and paprika for ground cayenne pepper. See recipe for a variation.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rice and cauliflower pilaf (Gobhi pulau); Herbed rice with julienne potatoes (Aloo pulau); Sour cream parsley sauce (Khatte malai sas); Fresh tomato sauce (Taza tamatar sas); Velvet tomato catsup (Meetha tamatar sas)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sunflower oil or vegetable oil for ghee, and paprika for ground cayenne pepper. See recipe for a variation.

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