Achari Reshmi Tikki Protein Bowl

PREPARATION

1. In a food processor, add 100 grams onions, 1 teaspoon ginger, 1 teaspoon garlic cloves, 1 teaspoon gren chili, and 2 grams coriander. Blend it well and keep aside.
2. In a bowl, add 80 grams onion rings, 1 teaspoon coriander, 1 teaspoon green chili, 1/2 teaspoon mango pickle masala, 1/8 teaspoon salt, 1/4 teaspoon paprika, 1/4 teaspoon black pepper, and 1 teaspoon lemon juice. Mix well and keep aside.
3. In another bowl, add 100 grams hung curd, 1/4 teaspoon black salt, and 2 teaspoons green chutney. Whisk until smooth.
4. Add 50 grams cucumber and  1 tablespoon pomegranate. Mix well and keep aside.
5. Heat 1 tablespoon oil in a pan. Add 1/4 teaspoon mustard seeds, 1/8 teaspoon asafoetida, 1/2 teaspoon cumin seeds, and 10 - 12 curry leaves. Sauté for 30 seconds.
6. Pour this tempering over the curd mixture and mix well. Keep aside.
7. In a separate bowl, add 80 grams grated paneer, 50 grams hung curd, 40 grams carrots, 40 grams red bell pepper, 40 grams green bell pepper, 3/4 teaspoon salt, 1 tablespoon mango pickle masala, 50 grams gram flour, and 1 tablespoon coriander. Mix well to combine.
8. Take a small portion of the mixture and shape it into a tikki.
9. Place the tikkis on a greased pan and cook until golden brown and crispy on both sides. Remove from the pan.
10. On a serving plate, place the prepared tikkis. Add the curd mixture, some pomegranate seeds, and the prepared onion pickle.
11. Serve.