Aloo Paneer Tikki Recipe is made with potato and Indian cottage cheese. Simple yet dangerously delicious.
If you have already seen the Aloo ki Tikki Recipe on the blog, you will see how strikingly similar these two recipes are and yet so very unique.
I love how the addition of the paneer makes the tikki so soft and succulent. We add very basic spices in it. When we add the corn flour and the bread crumbs into the potato paneer mixture itself, it helps to hold it together perfectly.
The perfect Aloo Paneer Tikki is crisp outside and soft inside. Served hot with mint chutney, tamarind chutney, ketchup or it can just be eaten as it is.
The trick to get a perfect Aloo Paneer Tikki is you have to remove the Potato from the boiling water as soon as it is cooked. If you overcook the potatoes, Aloo Paneer Tikki will become soggy and will absorb a lot of water.
Water is not good while frying as it absorbs the moisture and the aloo paneer tikki won’t turn out to be crispy. And it might even disintegrate in the oil. So for best results just remove the potatoes, as soon as they are cooked.
In my home, some love paneer and others don’t like it. So this is one of the ways that I add it into their diet without they getting all fussy about it.
So let’s get started with the Aloo Paneer Tikki Recipe
You can check out the video recipe below