PANEER PANCAKES WITH AN ALMOND COATING, GRILLED ASPARAGUS, BITTERSWEET TAMARIND AND DATE CHUTNEY

INGREDIENTS (serves 4 people)

For the almond Tikki:
40 gr. of butter
1 tablespoon of cumin seeds
1 tablespoon of freshly chopped ginger
1 teaspoon of chopped green chilly pepper
100 gr. of boiled and grated potatoes
150 gr. of freshly ground paneer
1 tablespoon of chaat masala
2 tablespoons of chopped coriander
2 units of whipped egg varnish
For the almond coat:
almond flakes slightly crushed
For the grilled asparagus:
20 gr. of butter
16 asparagus, whiten 9 cm. tips
salt
1 tablespoon of crushed black pepper grains.
Other ingredients needed:
tamarind chutney

PREPARATION

Almond tikki: 
Heat the butter on a frying pan and add the cumin seeds. Add the ginger and chopped chilly peppers when seeds start to pop.
Sauté for one min. then add the potatoes and paneer. Cook until dry. Add salt and chaat masala, cool the mixture and add coriander leaves. Add the salt seasoning. Mold flat discs with the resulting dough. Varnish with whipped egg and coat with the almond flakes. Fry in plenty of oil.
Grilled asparagus:
Melt the butter on a frying pan, add whitened asparagus, sauté slightly and sprinkle with salt and crushed black pepper.

TO SERVE:

Place the grilled asparagus on a plate. Put the almond tikki over the asparagus. Serve with tamarind chutney.