Ingredients:

• 1 cup grated lauki (bottle gourd) (squeeze out excess water)
• 2 tbsp paneer (crumbled)
• ⁠1 small onion (chopped)
• 1-2 green chilies (chopped)
• 1 tbsp coriander leaves (chopped)
• 1 tsp grated ginger
• Salt & black pepper (to taste)
• 1 tbsp besan (chickpea flour)
• 1 tbsp rice flour
• 2 tbsp curd (dahi) (for topping)
• Green chutney & imli (tamarind) chutney (for garnish)
• Pomegranate seeds (for a sweet crunch)
• ⁠Coriander leaves for garnishing
• Roasted cumin (jeera) powder (for extra flavor)

Methods:

• In a bowl, mix grated lauki, paneer, onion, chilies, coriander, ginger, salt, pepper, besan, and rice flour to form a thick batter.
• Heat a non-stick tawa with a little oil and shape the batter into small tikkis.
• Cook on low-medium heat until golden brown and crispy on both sides.
• Once done, place the tikkis on a plate and top with curd, green chutney, and imli chutney.
• Garnish with pomegranate seeds, coriander, and a sprinkle of roasted cumin powder.