If you are looking for a healthy, crispy, and low-oil snack to enjoy during your Navratri fast, try the *Falahari* (fast-friendly) Potato-Paneer Tikki. Trust us, its texture—crispy on the outside and soft on the inside—will make you want to prepare it again and again. Best of all, unlike regular tikkis, it doesn't require much oil, making it a healthy choice.

**Falahari Potato-Paneer Tikki**
Made with *Sattvic* ingredients like potatoes and paneer, this tikki provides good nourishment to the body. Follow the recipe below to make it:

**Ingredients**
250g Paneer (cottage cheese)

4-5 Boiled potatoes

2 Finely chopped green chilies

1 Bowl yogurt (curd)

5-6 tbsp Finely chopped coriander leaves

2-3 tbsp roasted peanuts

3/4 tsp Black pepper powder

1 tsp Pomegranate seeds

Rock salt (*Sendha Namak*) to taste

1 tsp Oil

**Method**
To make the *Falahari* Potato-Paneer Tikki, start by grating the 250g of paneer and the 4-5 boiled potatoes.

Crush the 2-3 tablespoons of roasted peanuts into small pieces using a mortar and pestle.

Next, add the crushed roasted peanuts, the 2 finely chopped green chilies, and 1 tablespoon of finely chopped coriander leaves to the grated paneer and potato mixture.

After that, mix in the 3/4 teaspoon of black pepper powder and rock salt to taste.

Take portions of the mixture, shape them into balls (like dough), and gently flatten them into patties (*tikkis*).

Now, take a non-stick pan and grease it with 2-3 drops of oil.

Once the pan is slightly warm, place the prepared tikkis on it. Once it turns a light golden color on one side, cook the other side as well.

If you wish, you can take a very small amount of oil on a spoon and apply it to the tikki.

Once the tikki turns golden and slightly crispy on both sides, remove it from the pan and place it on a plate.

Next, whisk the yogurt thoroughly and add a very small amount of sugar for sweetness.

Separately, prepare a green chutney by mixing finely chopped coriander with black pepper and rock salt.

Serve by topping the tikki on the plate with the yogurt, green chutney, and a spoonful of pomegranate seeds.

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