1- Prepare the Slurry:

• In a bowl, mix maida, corn flour, salt, and red chilli powder.
• Gradually add water while stirring to create a smooth, lump-free slurry. 

2- Prepare the Tikki:

• Take boiled potatoes in a mixing bowl. Add maida, red chilli powder, roasted jeera powder, dry mango powder, salt, coriander leaves, ginger-garlic paste and green chilli. Mix all well.
• Take a small portion of mixture and prepare basket-shaped tikkis.
• Dip each tikki into the prepared maida slurry, ensuring it is coated evenly.
• Spread vermicelli on a plate and coat the slurry-dipped tikkis with vermicelli. press it gently between palms.
• Heat oil in a frying pan over medium heat. Fry the coated tikkis until golden brown on both sides. Flip them occasionally for even cooking.

3- Prepare the Paneer Ball:

• In a separate bowl, combine paneer with salt and black pepper.
• Divide the paneer mixture into two portions. Add a pinch of yellow food colour to one portion and shape it into small eggs, which will serve as the yolk.
• Shape the remaining portion of paneer mixture into smaller white eggs, with the yellow egg placed in the center.
• Deep fry the paneer eggs in hot oil for 20 to 25 seconds until they are lightly golden.

4- Assemble the Paneer Ball and Tikki:

• Place the prepared bird’s nest on a serving plate.
• Add a green chutney in the center of each nest, followed by fresh coriander leaves and the paneer “eggs”.
• Cut one paneer “egg” in half to create the appearance of a cracked egg.

5- Serve:

• Serve the Aloo Paneer Bird Nest hot with imli chutney and additional green chutney on the side. Enjoy your delightful creation!