Panner Aloo Tikki is so yummy that I promise you can’t stop eating them until they are done. I ate this yummy snack first in a restaurant and just fallen in love with them. I tried them at home and they came out so well that I thought of sharing this simple snack with my friends. Paneer aloo tikki or paneer aloo cutlets can be made in minutes if you have boiled potatoes in your fridge. Just mix all the ingredients together, give them the desired shape and fry them till they become golden brown and crispy.I love making snacks which are quick and easy to do. You can find lots of Indian snacks recipes and continental snacks recipes in my blog and youtube channel. These aloo tikkis are most crispy when deep fried but you can always shallow fry them or bake them. As you can see I have used good amount of til or sesame seeds in these tikkis which gives nice crispness and beauty to them. Also I have used beaten rice or poha which gives them the required binding and crunch. As a substitute you can also use bread crumbs. These paneer aloo tikkis taste best when served hot. You can serve them with some spicy mint chutney or coriander chutney or with tomato ketchup. These aloo tikkis can also be stuffed in pita breads, frankies, burgers and sandwiches. You can even make paneer aloo tikki chaat with them. For that serve these tikkis on a plate and top them with beaten yogurt, sweet chutney, coriander chutney, chaat masala, salt, red chilly power and sev. Totally Delicious! into other delicious Indian snacks. So you can make this tikki and turn it.
- 1 cup Potato boiled & grated
- ½ cup Paneer grated
- ¼ cup Poha
- 1 tbsp Coriander Leaves fine chopped
- 1½ tbsp Sesame Seeds
- 1 tsp Cumin Seeds
- 1 tsp Dry Mango Powder
- 1 tsp Red Chilli Powder
- 1 tbsp Corn Flour
- 10 Cashew split in half
- Wash and soak Poha in water for 20 minutes. Drain the water and keep it aside.
- In a mixing bowl mix together potato, sesame seeds, paneer, cumin seeds, soaked poha, corn flour, red chilly flakes, coriander leaves and salt.
- Mix them gently and make a dough. Take some oil in your hands and make small balls from the dough. Press these balls gently and make small disc.
- Take cashew halves and put them in the center and press gently.
- Once all the cutlets are ready again take some oil in your hands and smoothen the cultlets from all the sides.
- Now heat the oil at medium heat and deep try these aloo tikkis till they are golden and crispy from both the sides.
- Enjoy these paneer aloo tikki with tomato ketchup, coriander chuney or your favorite dip.
- Whenever you are using potatoes for making any type of cutlets make sure that you take them out of the boiling water immediately after boiling potatoes otherwise they will absorb extra water and your cutlets may break while frying.
- Make sure that you boil potatoes at least 4-5 hours ahead of time and keep them in fridge for some time.
- If you don’t have beaten rice or poha you can also use bread crumbs.
- You can also add very fine chopped green chillies in making these paneer aloo tikki.
- Make sure that edges of the cutlets are smooth and do not have open ends or cracks before frying.
- Still if your tikkis break in oil add some more corn flour in it.