Aloo Paneer Tikki
Recipe for aloo paneer tikki / vegetarian croquettes
My earliest memories of Aloo Tikkis are of my aunt preparing them for a Sunday evening tea/tiffin time. This special 'tiffin' was a welcome break from the regular idli, dosai and upma that my grandmother would make. Dipping this aloo tikki in some tomato ketchup and taking a bite was a true delight to the tastebuds.
Boiled potatoes mashed until smooth, seasoned to perfection, rolled into balls which were then flattened and shallow fried until crispy and golden brown on both sides - man, it was of my childhood favourites. Especially because the carb-guilt was unknown then and one could eat as many as the adults in the house would allow.
In my quest to add protein in some form to anything I cook, especially when I want to pack something for my kid's lunchbox, this recipe for Aloo Paneer Tikki came about.
Veg protein tip: 50 grams of grated paneer mixed with 100 grams mashed potato gives 11 grams of protein.
The monsoons are just round the corner (hopefully) and when the Indianness in our DNA automatically starts craving something 'fried' or 'chatpata' or both, this reasonably healthy aloo paneer tikki comes to the rescue.
Kiddie Lunchbox tip: Prepare the base for these aloo paneer tikkis, shape into small tikkis and refrigerate overnight. Shallow fry the tikkis in the morning and use as kababs rolled inside a paratha for a filling meal. Pack chutney or ketchup in a small box.
Homemade paneer works perfectly fine for these tikkis, as it needs to be crumbled anyway.
So are you ready to try these delicious tikkis?
Aloo Paneer Tikki - Potato and Paneer Croquettes
- To prepare the aloo paneer tikki, in a large bowl, combine all ingredients for tikki with finger tips until it comes together. Divide into 12 portions and shape into round cutlets or ovals.
- Arrange on a plate, cover with cling wrap and refrigerate for 30 minutes.
- Mix the corn flour in water to make a slurry. Spread out the breadcrumbs on a dish.
- Heat 1 tbsp oil in a pan.
- Remove the prepared tikkis from the refrigerator. Dip each one in cornflour slurry, coat with bread crumbs and carefully in the hot oil.
- On a medium flame, cook/fry each side for 7-8 minutes until golden and crisp.
- Turnover and repeat the same procedure.
- Serve with green coriander and mint chutney.
Chutneys you can try: