Aloo paneer tikki is a twisted version of the regular aloo tikki. An easy-to-make snack ideal for any gettogether, functions or parties. However, can be eaten on festive occasions too. As it is a no onion garlic recipe. Pair this with some green chutney or any of your favorite dips and it is sure to be relished by both adults and kids alike.
To make this aloo paneer tikki, the potatoes must be preboiled and left in the refrigerator for at least 4-6 hours. Here to attain the crispy texture I have added rice flour instead of cornflour or bread crumbs. Adding rice flour to this lends the perfect crispy texture to it. The best part of this recipe is you can make these well in advance and just fry before serving. You can also serve these as an evening snack with a cup of piping hot tea.
- 1 cup grated boiled potato
- 1 cup grated paneer/cottage cheese
- 1 chopped green chili
- 1 tablespoon finely chopped coriander leaves
- 1 tablespoon finely chopped mint leaves
- 1/2 teaspoon chili flakes
- 1/2 teaspoon freshly roasted cumin powder
- 1 teaspoon lime juice
- 1/2 teaspoon black salt
- 1/2 teaspoon salt
- 3 tablespoons rice flour
- 6-7 tablespoons oil for frying
- In a bowl mix everything together except oil. Mix well. Make a dough with your hand.
- Divide the dough into equal portions and shape each portion into tikkis. Keep them aside.
- Heat oil in a nonstick pan. Place tikkis one by one in the hot oil. Shallow fry them over medium heat until both the sides turn golden brown in color.
- Once done, transfer them to a kitchen towel to absorb excess oil.
- Aloo paneer tikkis are ready to serve. Serve hot.