Paneer Potato Tikki
Paneer Tikki is a popular Indian snack made from paneer (cottage cheese) and potatoes. This recipe is vegetarian and can be made vegan by substituting paneer with tofu. Paneer Tikki is a great source of protein and calcium, making it a healthy and nutritious snack. Those who are allergic to dairy products should avoid this recipe:
Allergen Information: Contains Dairy Allergy
Nutrition Facts
Per serving
Energy
54 kcal
Protein
2 g
Carbs
5 g
Fat
3 g
Fiber
0 g
Ingredients
Potato, brown skin, small
2 small (200g)
Common salt
0.5 tsp (2.5g)
Garam Masala
1 tsp (2g)
Red chilli Power
0.25 tsp (0.2g)
Ground Cumin
0.5 tsp (1g)
Chopped Green Chilli
2 tsp (4g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Olive Oil
1 tbsp (15g)
Ginger Paste
0.5 tsp (2.5g)
Paneer Homemade (Toned milk)
0.5 crumbled, cup (100g)
Instructions
Preparation
For Boiling Potato:
Wash the potatoes thoroughly. Add enough water and potatoes in the pressure cooker and close the lid.
Turn on the heat to high and let the pressure build up in the cooker.
Once the pressure cooker starts to whistle, reduce the heat to medium-low.
Let the potatoes cook for 5-7 minutes, depending on their size.
Turn off the heat and let the pressure release naturally.
Cooking Steps
In a mixing bowl, combine the grated or crumbled paneer, mashed potato, chopped green chili, ginger paste, cumin powder, garam masala, red chili powder, chopped coriander leaves, and salt.
Mix all the ingredients well until they are evenly combined.
Divide the mixture into one equal-sized portion and shape it into a round or oval tikki.
Heat a non-stick or cast-iron skillet over medium heat and add oil for shallow frying.
Place the tikki on the hot skillet and cook it for about 3-4 minutes on each side or until it turns golden brown and crispy.
Once the tikki is cooked, transfer it to a plate lined with paper towels to absorb any excess oil.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.