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1.
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Preheat your oven to 400 F. In a microwave safe dish cook the frozen veggies in 1/2 cup of water for about 5 minutes.
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Just until thawed, not really cooking itthat will come later.
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When done, set aside.
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2.
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Puree the chickpeas.
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I have a mini food processor and just did small batches until done.
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You want the chickpeas creamy, but a few lumps is good.
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If they arent pureed enough they wont stick together very well.
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3.
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In a large bowl add the mashed chickpeas, 1 cup of veggies, salt, pepper and Maharajah spice.
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Stir well.
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4.
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Form the mixture into 2-inch wide patties (recipe makes 6 assembled patties, so split the mixture into 12 and form into patties).
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This seemed to be the best size so that they didnt fall apart during cooking.
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Place a thin slice of paneer cheese on top of 6 patties and then cover with another patty, and seal the edges.
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5.
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In a large skillet, add the vegetable oil and heat over medium-high heat.
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When oil is hot, place some of the cakes in the pan and cook each side 5-7 minutes.
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It will get more yellow in color and a crispy outside when close to done.
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When done, set them aside on a paper towel lined plate while you cook the rest of the patties.
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6.
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Place the naan on a baking sheet and sprinkle the top with water.
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Bake at 400 F for 3 minutes and them remove them from oven.
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Cut into (somewhat) even squares.
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7.
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To build your dinner, put the naan on the plate first, then a finished chickpea cake and finally top with tzatziki sauce.
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Enjoy!
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!
