aloo paneer tikki recipe
easy potato paneer tikki recipe can easily be made at home and frozen for a later date. Indian potato paneer cutlet are best served hot with imli sauce and green coriander chutney.
Servings: 4
Equipment
- Air fryer for low oil version
- potato masher
- food processor (optional)
Ingredients
- 250 gm potatoes /2 cup boiled and peeled
- 200 gm paneer / 2 cup crumbled
- ¼ cup lentil flour red lentil flour is best or use besan(chickpea flour). for substitutions look at the notes.
- 2 tbsp. ginger chopped
- 1 tbsp. salt
- ½ tablespoon dried mint
Instructions
- Combine all ingredients (except the oil) into a large bowl and mix thoroughly into mashed potatoes and crumbled paneer.
- Use small portions and press them into patties on the tray lined with parchment paper. Keep them in the fridge for 1-2 hours.
- Preheat the air fryer at 180 deg C| 355 deg F for 5 minutesPlace the paneer tikki in a single layer in the air fryer basket lined with a parchment paper.Brush them with oil.
- Cook them for 12 minutes. Carefully flip them over (you may remove the parchment paper now) remove parchment paper later
- Brush with oil and cook them for further 8-10 minutes. Serve golden brown paneer potato cutlet with your favorite dipping sauce.
For cast iron (traditional frying method)
- Heat oil/ghee in a pan,start cooking the patties in a batch of 2-3 patties.
- Cook on low/medium flame until light brown on both sides adding more oil/ghee during the cook.
- Serve these delicous patties hot with mint chutney or sweet tamarind chutney
Video
Notes
Keeping the raw patties in refrigerator/deep freezer will help them to retain their shape while cooking.
Nutrition
Serving: 2g