Aloo Paneer Tikki is an easy, delicious Indian snack perfect for your evening hunger pangs. This crispy, golden-brown patty combines the comforting goodness of potatoes (aloo) with the rich creaminess of Indian cottage cheese (paneer), all spiced to perfection.
Serve these potato paneer tikkis with some hot Masala Chai. Makes a wonderful and cozy evening snack. If you love Paneer, try my Paneer Cheese Balls for a wonderful evening snack.
Jump to:
The word “tikki” in Hindi means a small cutlet or patty, and that’s exactly what this dish is – a small, flattened patty that’s crispy on the outside and soft on the inside. Whether you’re a fan of vegetarian snacks, looking for easy Indian recipes, or simply craving a delicious appetizer, this dish has you covered.
These paneer tikkis are also an absolute favourite among my kids. Since they are made with simple pantry ingredients, I find it convenient to make this snack quite often. These paneer aloo tikkis are crispy and golden brown on the outside with a melt-in-your-mouth texture on the inside. These aloo paneer cutlets are perfect for serving as an evening snack, a party appetizer, or as part of your lunch menu on special festival days.
Why you will love this Aloo Paneer Tikki Recipe?
Comfort Food: There’s something incredibly comforting about biting into a warm, crispy Aloo Paneer Tikki. The combination of soft, creamy potatoes and paneer with the crispy exterior is simply irresistible.
Versatile: Aloo Paneer Tikki is incredibly versatile. You can enjoy it as a snack, serve it as an appetizer at parties, or even make it the main course. It’s perfect for any time of the day – breakfast, lunch, dinner, or that midnight snack we all crave sometimes!
Easy to Make: This Potato Paneer Cutlet recipe is surprisingly easy to make. With just a handful of ingredients and simple steps, you can whip up this crowd-pleaser in no time.
Customizable: One of the best things about Aloo Paneer Cutlet is how easily you can customize it to suit your taste. Whether you like it spicy, mild, or somewhere in between, this recipe can be adapted to please every palate. You can also add boiled green peas to the cutlet mixture for an added taste and texture.
How to make Aloo Paneer Tikki?
In a large mixing bowl, combine the mashed potatoes and crumbled paneer. Mix well until they’re evenly incorporated.
Add chopped onion, coriander leaves to the potato-paneer mixture.
Add ginger garlic paste, red chilli powder, cumin powder, coriander powder, garam masala, chaat masala, and salt. Mix everything, ensuring all the spices are evenly distributed.
Add the cornflour to the mixture. This will help bind everything together and give your tikkis that perfect texture.
Divide the mixture into equal portions and shape them into round, flat patties. Wet your hands slightly while shaping the tikkis to prevent the mixture from sticking.
Heat oil in a pan, deep fry on a medium flame until the tikkis turn golden brown.
If you dont want to deep fry, heat a little oil in a tawa / non-stick pan over medium heat. Once hot, gently place the tikkis in the pan.
Cook the tikkis for about 3-4 minutes on each side, or until they turn golden brown and crispy.
Once done, remove the tikkis from the pan and place them on a paper towel to absorb any excess oil.
Serve hot with green chutney or sauce.
Tips to make the perfect Potato Paneer Cutlet
When frying, do not overcrowd the pan. This ensures that each tikki gets enough space to cook evenly and become crispy.
Keep the heat at medium. If it’s too high, the tikkis will brown quickly on the outside but remain uncooked inside. If it’s too low, they might absorb too much oil.
Feel free to play around with different spices and herbs. Add some kasuri methi (dried fenugreek leaves) for an extra flavor kick, or throw in some grated cheese.
Serving Suggestions
Serve your tikkis hot with a side of tangy tamarind chutney and cool mint chutney. Add a sprinkle of chaat masala on top for that authentic street food flavor.
Place a tikki between burger buns with some lettuce, tomato slices, and a dollop of mint yogurt sauce.
Turn your tikkis into a chaat by topping them with whisked yogurt, tamarind chutney, green chutney, and sev (crispy chickpea noodles). It’s a explosion of flavors and textures.
Serve mini tikkis as appetizers at your next party. Arrange them on a platter with different dipping sauces for a crowd-pleasing starter.
Frequently asked questions
If your tikkis are falling apart, it could be due to excess moisture. Make sure your potatoes are well-drained, and if needed, add a bit more cornflour to bind the mixture.
Absolutely! Feel free to experiment with different cooked vegetables like bell peppers, spinach, or boiled peas.
Other recipes you may like
Follow me on
Recipe Card
Aloo Paneer Tikki | Potato Paneer Cutlet
Ingredients
- 3 medium Potatoes boiled and mashed
- 1 cup Paneer crumbled / grated
- 1 Onion finely chopped
- 2 tablespoon Coriander Leaves finely chopped
- 1 teaspoon Ginger Garlic Paste
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Garam Masala Powder
- ½ teaspoon Chaat Masala Powder
- Salt to taste
- 2 tablespoon Cornflour for binding
- Oil for deep or shallow frying
Instructions
- Boil potatoes until fully done. Peel the skin and mash the potatoes well.
- In a large mixing bowl, combine the mashed potatoes and crumbled paneer. Mix well until they're evenly incorporated.
- Add chopped onion to the potato-paneer mixture.
- Add ginger garlic paste, red chilli powder, cumin powder, coriander powder, garam masala, chaat masala, and salt. Mix everything well.
- Add the cornflour to the mixture. This will help bind everything together and give your tikkis that perfect texture.
- Divide the mixture into equal portions and shape them into round, flat patties. Wet your hands slightly while shaping the tikkis to prevent the mixture from sticking.
- Heat oil in a pan, deep fry on a medium flame until the tikkis turn golden brown.
- Once done, remove the tikkis from the pan and place them on a paper towel to absorb any excess oil.
- If you dont want to deep fry, heat a little oil in a tawa / non-stick pan over medium heat. Once hot, gently place the tikkis in the pan.
- Cook the tikkis for about 3-4 minutes on each side, or until they turn golden brown and crispy.
- Serve hot with green chutney or sauce.