Go Back

Paneer Aloo

Print Recipe
Course Appetizer
Cuisine Indian

Ingredients
  

  • 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
  • Salt
  • Oil

Instructions
 

  • 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.

Video

Notes

Shilpi’s Quick Tricks
  • 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.
Keyword appetizer
Tried this recipe?Let us know how it was!