Anytime time….. Quick & tasty recipe of Aaloo Paneer Tikki.

Aloo Paneer Tikki


Aloo Paneer Tikki recipe can be made for Navratri Vrat or any other fast. Instead of corn flour; I have used fasting flours such as Singhare ka atta (water chestnut flour) or Kuttu ka atta (buckwheat flour).

PREP TIME 25 minutes

COOK TIME 25 minutes

SERVINGS 8 – 10 Tikki ( medium size )

INGREDIENTS:

Grated paneer (cottage cheese) 200 gm
Potatoes 3 medium sized (which have been boiled and peeled and then grated)
Black pepper powder (kali mirch powder) ½ tsp
Red chili powder ½ tsp
Garam masala powder ½ tsp
Chopped coriander leaves 1 or 1.5 tablespoon
Fasting flour (Kuttu/Singhare ka atta)  2 tbsp
Mixed chopped dry fruits – (Almonds, Cashews, Pista and Raisins) 2 to 3 tbsp
Almond flour/milk powder/ khoya 1.5 tbsp [I used almond flour]
Vegetable oil for frying
Rock salt(Sendha Namak)  as required
Chaat masala as required (optional)

METHOD:

Preparation for Aaloo Paneer Tikki:

Mix all the ingredients in a bowl, except the dry fruits.
Taste the seasoning and add more salt or spice powders if needed.
Take a medium sized ball from the mixture and flatten it slightly.
Keep the dry fruits in the center of tikki.
Bring the edges toward the center and cover the dry fruits completely.
Seal the tikki well, so that they do not break while frying.
Make all the aloo paneer tikki in this way.

Fry   Aloo Paneer Tikki:

Heat the oil in a kadhai or deep fry pan.
Put the stuffed tikki in the kadhai and fry till golden brown from all over.
Keep the all aloo paneer tikki on paper tissues to remove excess oil.
Serve aloo paneer tikki hot or warm with green chutney or sweet chutney and sprinkled with some chaat masala.


NOTES:
If the tikki is broken then add some more cornflour or fasting flour (mention above) to bind them well.
The oil has to be medium hot, not the too much warm.
If you are using this recipe for fasting then use rock salt otherwise use normal salt.





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    Sumegha Bhatnagar

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