April 10, 2012

Paneer Tikki


Beautiful, gorgeous weather in Seattle for the last few days. We had a glorious weekend and a even better Monday! When there aren't very many days of sunshine in a place like ours, we learn to appreciate the sunny days a little more than what you blessed folks do. All we talk about is the "weather" when we meet with friends or anyone on the street!
This was so not the time to stay indoors and cook but there was one dish that I enjoyed making for a quick snack - Panner tikkis/cutlets. My daughter seemed to love it, so that means it should have been good!

Paneer Tikki



Paneer - 2 cups shredded
Potatoes - 2 medium boiled and mashed
Onion - 1 medium chopped finely
Cilantro - 1 cup chopped
Bread slices - 2
Turmeric - 1/2 tsp
Chilly powder - 1 tsp (You may use green chillies)
Salt - To taste
Olive Oil - About 1 tbsp for every 4 tikkis
Bread crumbs - To coat
A.P flour - 2 tbsp mixed in 4-6 tbsp of water. It should be pretty runny.


Soak the bread slices in water. Squeeze out the excess water, tear it apart with your hands into small pieces and add to the mashed potato and paneer.
Add the rest of the ingredients to this (except the oil) and mix well.
Pinch out even balls and flatten into a disc shape.
Dip in the flour and water paste and then coat evenly with breadcrumbs.
Heat a non-stick pan (works better because of the less oil) and roast the tikki in batches, and on both sides.
I used about a tablespoon or two for every 4-5 tikkis/cutlets.

Serve with onions, mint chutney or ketchup.


*Clean pan in between batches of frying the tikkis. It prevents the loose breadcrumbs from burning further.

* Dust off extra breadcrumbs before frying and ensure a good even coating

* Freeze the paneer for 30 min before shredding. This will make the grating a little easier.

* Use the cookie cutter to cut out the tikkis into fun shapes for the kids.