Paneer Tikki
Paneer tikki is a popular Indian street food, and this low-fat version is perfect for those looking for a healthier option. The recipe uses fat-free paneer, which is a good source of protein and calcium. It also includes a variety of vegetables, making it a great way to sneak in some extra nutrients. This recipe is vegetarian and low-fat, making it suitable for many dietary preferences. However, people with a dairy allergy should avoid this dish
Allergen Information: Contains Dairy Allergy
Nutrition Facts
Per serving
Energy
49 kcal
Protein
3 g
Carbs
8 g
Fat
1 g
Fiber
1 g
Ingredients
Onion Finely Chopped
0.5 small cup (50g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Cumin Powder
1 tsp (2g)
Coriander Powder
1 tsp (2g)
Red chilli Powder
1 tsp (2g)
Bread Crumbs
2 tbsp (20g)
Skimmed Milk Paneer (Homemade)
0.5 cup, grated (100g)
Aloo Boiled
1 small cup (100g)
Carrot
0.25 cup, grated (50g)
Olive Oil
1 tsp (5g)
Instructions
Cooking Steps
In a mixing bowl, grated the paneer and add the boiled, mashed potato.
Add the finely chopped onion, grated carrot, ginger paste, garlic paste, cumin powder, coriander powder, red chili powder, and salt. Mix well.
Add breadcrumbs to the mixture and mix well again.
Divide the mixture into equal portions and shape them into tikki shapes.
Preheat a non-stick pan and spray it with cooking spray.
Place the tikki on the pan and cook on medium heat until golden brown on both sides.
Serve hot.