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1: Hang the curd for 4 hours to overnight to release all the water, covered and refrigerated.

2: In a bowl, take the hung curd and add paneer, cheese, salt, green chillies, mint, coriander leaves, and bread crumbs to bind the mixture. Season with the powdered spices and black pepper powder.

3: Chill the mixture for 30 minutes in the freezer.

4: Divide the mixture and shape it into small tikkis.

5: Make a thin mixture of maida and water.

6: Dip the tikkis in the maida mixture and coat with fresh bread crumbs.

7: Shallow fry the delicate tikkis, flipping only 1 or 2 times in medium hot oil until they are golden brown.

8: Serve immediately.