| 1. | To make soft paneer : Bring milk to boil in a large pan. Add lemon juice, stirring constantly (about 1 minute) till milk has curdled (curd separated from whey). Remove pan from heat. Place muslin cloth over a bowl. Pour curdled milk into muslin and strain. Gather up corners of muslin and tie about 5 cm above curds. Hang this bag about 30 minutes. Gently squeeze bag to drain excess whey. Untie bag. Weigh 400 gm paneer to make tikki. Gently crumble paneer. |
| 2. | Immerse each bread slice in water for 15 seconds. Squeeze out and discard water. Shred bread into tiny pieces. |
| 3. | Mix gently with fingertips paneer, bread and all other ingredients except oil. Make 20 slightly rounded patties about 5 cm in diameter, 1 cm thick. |
| 4. | Spread 1 teaspoon oil on tava. Place on medium heat about 3 minutes. Reduce heat to low. Add 4 patties. Fry on both sides till golden brown (about 3 minutes on each side). Remove. Fry remaining patties in the same way, except do not increase or reduce heat. Serve hot, accompanied with chutney or tomato ketchup. |