Ingredients
1/4 cup whole masoor (whole red lentils)
1/4 cup mint, finely chopped
1 teaspoon ginger-green chili paste
2 teaspoons whole wheat bread crumbs
2 tablespoons low stout paneer, grated
salt to taste
Other Ingredients
1 teaspoon oil for cooking

Method
Clean, wash and soak the masoor overnight. Drain.
Combine the masoor with 2 cups of water and pressure cook till the masoor is soft and slightly overcooked, but not mashed.
Drain the masoor and discard any excess water. Coarsely pound the masoor in a
mortar and pestle.
Combine the masoor paste with the remaining Ingredients and mix well.
Divide the mixture into 6 equal parts. Shape each part into an even sized round and flatten the rounds to make tikkis.
Heat a non-stick pan and cook each tikki over a high flame using a small oil until both sides are golden brown in colour. Serve hot.