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
- 4 - 5 potatoes boiled
- 250 gms paneer crumbled
- 1 tsp red chili powder
- salt to taste
- 1 tsp garam masala powder
- 1/2 cup all purpose flour
- 2 tbsp corn flour
- 1/2 cup bread crumbs
- 2 tbsp chopped coriander leaves
- 1 green chili finely chopped
- Oil for shallow frying
Take all the ingredients in a bowl except oil.
Mix well to form a dough.
Take a lemon sized ball and make any desired shape.
Heat oil and shallow fry till brown on both sides.
Serve hot with mint chutney or ketchup.
You can check out the video recipe below