Paneer Aloo Tikki is a very popular street food snack in Northern India. It is prepared with boiled potato, green chillies and spices. It’s a simple preparation especially when you have potatoes in the refrigerator, it can be done in a jiffy. Tastes best when hot and can be enjoyed with some relish/chutney or ketchup. A great starter / appetizer in parties too. I made this paneer aloo tikki for my toddler who devoured every bit of it.
A crispy tikki of paneer and aloo with a bite of dry fruits/nuts filling – delicious taste-buds at any time!
prep time : 10 mins, cooking time :15 mins, cuisine : starters/appetizer
125 gm paneer/cottage cheese (crumbled)
1 medium sized potato (boiled and mashed)
2 green chillies (as needed)
2 tbsp coriander leaves (chopped)
1/2 tsp rice flour or corn flour
salt to taste
1/2 tbsp roasted unsalted cashewnuts chopped
1/2 tbsp figs chopped
2 1/2 tbsp refined flour/maida
2 1/2 tbsp water
pinch of chilly or pepper powder (optional)
Into a small bowl, add flour, pinch of chilly or pepper powder and water. Mix well to make a thin paste with no lumps.
1/2 cup bread crumbs
Oil for frying
Boil potato with enough water, remove, and mash it using a fork. Keep it aside.
Take a bowl, add crumbled paneer, chopped coriander leaves, green chillies, mashed potato, rice flour or cornflour and salt. Combine everything together nicely to form a dough.
Take a small portion, roll it in your hands, make an indentation and add a teaspoon of the filling*, bringing the edges together and sealing it completely. Shape them into balls and flatten them lightly. Repeat process.
Dip the patties in the slurry** and coat it with bread crumbs. Repeat process with the entire batch.
In the meanwhile, take a pan, drizzle some oil and shallow fry the patties on both side, flipping from time to time till golden brown and crisp.
Enjoy it with some relish/chutney or ketchup
-use fresh paneer in this recipe
-after boiling potato, remove it immediately, so that the potato does not absorb water.
-can add more green chillies to make it spicy and garam masala, if required.
-the edges of the tikki should be smooth and there should not be any opening/cracks
– the mixture should not be sticky.
– if there is moisture in the mixture, add breadcrumbs or cornflour, if reqd. Be careful, do not add too much otherwise the flavour will be lost.
-do not dip the patties for too long in the slurry
-can also coat it with crushed cornflakes, poha (flattened rice), crushed oats or semolina (sooji) instead of breadcrumbs
– choose nuts of your choice like almonds, cashewnuts, pinenuts, pistachios or raisins etc
-while making this tikki for kids, skip green chillies
– I have made slurry with wheat flour and gram flour too. you can make combination of any flours. it goes best for tikkis.
– I used a cutlet cutter to give a heart shape
– while deep frying tikkies, keep the heat to medium for crispy tikkis