Famous in the northern part of India, Aloo Paneer Tikki brings the best “zayka” of India on your platter. Here is how to make it.
My day starts on a very active and very optimistic note. After meditating and exercising a bit, I write for my blog, think about different recipes that I wish to prepare and restructure my to-do lists of the week.
This bit of planning and streamlining my day to day helps to take out a huge chunk of time to create better recipes, spend quality them with my family and think about sharing quality recipes with my readers.
I almost get free during the supper hour, after my set of meetings and testing recipes for the day.
Hence, supper acts as a fresh breather for me each day.
With my kiddo returning from his activity classes, we catch up every day over supper and coolers.
And yesterday, to surprise my sunny boy, I made Paneer Aloo Tikki which relished with Hamburger Buns.
Famous in the northern part of India, Paneer Aloo Tikki brings the best “zayka” of India on your platter.
Tender, warm and incredibly toothsome, Paneer Aloo Tikki pops up various authentic flavours in your palate.
Finely flavoured with mint leaves, chaat masala, garam masala and roasted cumin powder, you would not be able to leave Paneer Aloo Tikki after relishing it once and that is for sure!
Though I loved feasting on this tender, paneer loaded munchy with piping hot cup of Chai; you would love it with any chutney as well because paneer, potatoes and a tangy dip go along well too!
So, on that note, quickly note down the recipe of this simple snack/appetizer and savour it soon:
Step by Step Recipe
Add all the ingredients except oil in a bowl.
Make small tikkies from the mixture.
Heat oil in a non-stick pan.
Shallow fry the tikkies from both the sides until golden brown.
Take out on a plate lined with kitchen tissue.
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Paneer Aloo Tikki Recipe
- 1 cup Paneer (Grated)
- 1 and ½ cup Boiled Potato (Grated)
- Salt to taste
- 2 tbsp Coriander Leaves (Chopped)
- 2 tbsp Mint Leaves (Chopped)
- 1 tsp Green Chilli (Chopped)
- 1 tsp Ginger (Grated)
- ½ tsp Roasted Cumin Powder
- 1 tsp Chaat Masala Powder
- ¼ tsp Garam Masala Powder
- ¼ cup Bread Crumbs
- 1 tbsp Cornflour
- Oil for frying
- Add all the ingredients except oil in a bowl and mix well.
- Make small tikkies from the mixture.
- Heat oil in a non stick pan and shallow fry the tekkies from both the sides until golden brown.
- Take out on a plate lined with kitchen tissue.
- Serve hot with tamarind and green coriander chutney.