Paneer tikki recipe With step by step photos – An Easy and quick recipe for making paneer patties. this aloo paneer tikki recipe is very simple, quick and has both paneer and potatoes. If you do not have paneer, it alright. I made the same recipe minus paneer and it was great.
Paneer tikki is a very popular Indian dish. the Indian tikki is same as the western patty that is used in burgers. It is just that the ingredients that are used are different.
In north India, Aloo tikki is served as a chaat, commonly known aloo tikki chole chaat. Here the aloo tikki is served with Punjabi chana masala and topped with curd, sweet chutney and green chutney. You could have aloo tikki plain or even with tomato sauce and bread. It can be had as a breakfast, brunch or an evening snack.
Tips for making paneer tikki
- Adding salt in the aloo when boiling them, makes sure that the salt seeps into the aloo.
- The aloo have to be really boiled well. To check if they are boiled properly, insert a fork or a knife in a potato. If the fork passes smoothly, it shows that the potato are cooked. If not, then you may need to boil for some more time.
- For easy mashing, grate the aloo. When you grate the aloo, it becomes easier to mash them. You could also use a food processor to mash the aloo.
- For binding, I have used cornflour. But one can also use soaked bread, maida (all purpose flour), buckwheat flour (kuttu ka atta) or even water-chestnut flour (singhare ka atta).
- If you have leftover boiled potatoes, you can use them.
If you are looking for more Paneer snacks recipes Then do check
paneer tikki recipe
INGREDIENTS
- 4 to 5 large sized potatoes (aloo)
- 125 grams cottage cheese (paneer)
- ½ teaspoon black pepper powder or freshly crushed pepper (kali mirch powder)
- 1 tablespoon corn flour
- salt
- oil for frying paneer tikki
INSTRUCTIONS
boiling potatoes
- Boil 4 large sized potatoes with some salt and water in a pressure cooker or microwave oven.
- Allow the potatoes to cool. Then peel them and mash the potatoes.
making paneer patties
- Crumble 125 grams paneer (cottage cheese) and add it to the mashed aloo.
- Also add black pepper powder (or crushed pepper), cornflour and salt as required.
- Mix the mixture really well. There should be no lumps. The mixture should be smooth and pliable. If the mixture is slightly loose, then add some more cornflour. Cornflour binds the potato mixture. So when you fry the paneer tikkis in oil, they do not crumble.
- Check the taste. Add more seasoning of pepper and salt, if required.
- Now take a some portion of the mixture in your hands. Shape them into balls and then flatten them. Make even sized paneer tikkis of the entire mixture.
frying paneer patties
- On a non-stick tava, smear some ghee or oil. Place the paneer patties on the tava and on a medium flame fry the paneer patties till they turn golden brown.
- You can even shallow fry or deep fry the paneer patties. If deep or shallow frying then use oil and not ghee. If you are using a non stick tava, then you can use ghee or butter.
- When browned and crisp from both sides, you can remove paneer tikki from the pan. place the fried tikkis on absorbent napkins to absorb excess oil if any.
- Serve paneer patties with tomato ketchup or mint chutney.
Preparation for paneer tikki or paneer patties recipe
1. Boil 4 large sized potatoes with some salt and water in a pressure cooker or microwave oven.
2. Allow the potatoes to cool and then peel them.
3. Mash the potatoes.
4. Crumble 125 grams paneer (cottage cheese) and add it to the mashed aloo.
5. Add ½ teaspoon black pepper powder or crushed pepper, 1 tablespoon cornflour and salt as required.
6. Mix the mixture really well. There should be no lumps. the mixture should be smooth and pliable. if the mixture is slightly loose, then add some more cornflour. Cornflour binds the aloo mixture. So when you fry the tikkis in oil, they do not crumble. check the taste and add more seasoning of pepper and salt, if required.
7. Now take some portion of the mixture in your hands. Shape them into balls and then flatten them. Make even sized tikkis of the entire mixture.
Frying paneer tikki
8. On a non-stick tava, smear some ghee or oil.
9. Place the paneer tikkis on the tava on a medium flame.
10. Fry the paneer tikki till they turn golden brown.
11. You can even shallow fry or deep fry. If deep or shallow frying the paneer patties, then use oil and not ghee. If you are using a non stick tava, then you can use ghee or butter.
12. When browned and crisp from both sides, you can remove paneer tikki from pan. Place the fried tikkis on absorbent napkins to absorb excess oil if any.
Serve Paneer tikki with tomato ketchup or green chutney.
Your site is wonderful. In Mexico we have panela cheese, which can substitute for paneer in most cases, though I made my own when I have time. I know most ingredients in 3 languages now! Growing up Indian food was for very special occasions, like Christmas or family reunions. Thanks to you I can make these wonderful things whenever I have time. Also, Mexican people love these foods!
Thanks Dodie for your positive feedback and sharing this info. even i think mexican people will like indian food.
Your recipes are easy to understand. Why don’t you have search option for your site. It’s easy to find if we want to make anything specific…
Also let us know 1cup equals to how many grms. thanks
thanks vijetha. search option is there in two places. one is right at the top and the second one is on the right hand side bar (when viewed from desktop or laptop). 1 cup is equal to 250 ml. but when measuring dry ingredients, the weight differs as per the density of the ingredients.
Have tried this before…And had turned out great! Plan to make it for my son’s birthday party. Am expecting around 15 people. Should I triple the recipe? Please reply…thanks!
welcome urmi. yes you can triple the ingredients proportionally. wishing happy birth day to your son in advance.
tastes good but the tikkis tend to stick to the nonstick pan and were quite shapeless
any suggestions
I wonder why they were shapeless. When I made them, they did not stick to the non-stick pan and were firm enough to hold shape.
When we mash potatoes, its better to grate the boiled potatoes and then mash it with a big spoon or fork. Once I mashed the potatoes in a food processor and the potatoes became so sticky that I could do not give any shape to them. The whole thing was a mess.
Another thing would be, if more paneer is used, then the mixture might get sticky. To balance, we will need to add more potatoes to the mixture.
I really don’t know what was the problem. A few suggestions might be of help:
1: You could a little more cornflour as it will bind the mixture well and help in keeping the shape.
2: 1 or 2 slices of bread soaked in water and then squeezed dry, could also be added. It will give bulk to the mixture and also help in binding as well as help in retaining the shape.
3: There are moulds of different shapes and sizes available in the market. You can stuff them with the mixture and then release it gently. You could use these too. This will give a nice shape to the tikki and there are less chances of the tikkis going shapeless if it is binded well.
4: Some other binding agents like arrow root powder, water-chestnut flour, buckwheat flour can also be used instead of corn flour.
5: Maida can also be used. But instead of adding it to the mixture, you make a paste of maida. Dip the tikkis in it and then shallow fry it. If using this technique than don’t fry it the way we did in this recipe. You either shallow fry or deep fry. This is similar like using beaten eggs for cutlets and patties, but an option for vegetarians.
I will not suggest coating with eggs for this recipe as the taste may go awry. But if you add chicken flakes instead of paneer to this recipe, then you can coat it with beaten eggs and breadcrumbs.
I hope the above suggestions are helpful and perhaps you could try with the suggestions and let me know the results.
thanks for that
you are welcome