Aloo Paneer Tikki – A healthier version of Aloo Tikki

Recipe for aloo paneer tikki / vegetarian potato and paneer croquettes- This protein-rich version of the regular aloo tikkis is a perfect rainy day snack with tea. Kiddie lunch box tip inside!

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.

What makes these aloo paneer tikkis awesome?

• Floury potatoes for that soft melt in mouth texture inside
• Slow cooking both sides of the tikki on a medium hot pan so that the surface is crunchy
• Addition of crumbled paneer that keeps the inside of the tikki moist as well as adds to the protein content of this recipe making it a healthy snack option for kids and adults alike.
• Addition of ground flax seed is an excellent source of Omega 3 for vegans and vegetarians

So are you ready to try these delicious aloo paneer tikkis?

More delicious Indian Potato Recipes from my blog

• The best ever Masala Aloo (the most popular recipe on Saffron Trail)
• Potato Spinach Rice – ALoo Palak Biryani
• Saag Aloo Recipe
• Smashed potatoes and black eyed peas curry
• Soft and Fluffy Aloo Parathas

Green Chutney or Mint and Coriander Chutney makes the perfect accompaniment to these Aloo Paneer Tikkis. Watch the video below to see how I make this chutney

[recipe-video]

To see how Aloo Tikkis are traditionally made in stalls in the streets of India, watch this video below.

First published on June 20, 2016. Updated on 29 Nov, 2018.

Aloo Paneer Tikki - Potato and Paneer Croquettes

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 piece

Course: Snack

Cuisine: north indian

Ingredients Method

Ingredients

  

for tikki

• 1 cup potatoes boiled and grated
• 1 cup paneer grated or crumbled (preferably from skimmed milk)
• 2 tsps flax seed meal
• 2 cloves garlic grated
• 1/4 cup carrot grated
• 1 tsp black pepper coarsely ground
• 3/4 tsp salt
• 2-3 tbsp cooking oil to shallow fry

for coating

• 2 tsps corn flour
• 1/2 cup water cold
• 1/2 cup breadcrumbs

Method

 

1. 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.
2. Arrange on a plate, cover with cling wrap and refrigerate for 30 minutes.
3. Mix the corn flour in water to make a slurry. Spread out the breadcrumbs on a dish.
4. Heat 1 tbsp oil in a pan.
5. Remove the prepared tikkis from the refrigerator. Dip each one in cornflour slurry, coat with bread crumbs and carefully in the hot oil.
6. On a medium flame, cook/fry each side for 7-8 minutes until golden and crisp.
7. Turnover and repeat the same procedure.
8. Serve with green coriander and mint chutney.

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