Paneer Tikkis

Authentic Paneer Tikkis Recipe from Oman - Vegetarian Dish

Region / culture: Oman | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Paneer tikkis are a popular Indian appetizer made with mashed paneer (Indian cottage cheese) and a variety of spices and seasonings. These tikkis are crispy on the outside and soft on the inside, making them a delicious snack or starter for any meal.

History

Paneer tikkis have been a staple in Indian cuisine for centuries. Paneer, a versatile ingredient made from curdling milk with lemon juice or vinegar, has been used in Indian cooking for generations. The addition of spices and other ingredients to make tikkis is a modern twist on this traditional ingredient.

Ingredients

400 g of mashed paneer
2 tbsp of chopped coriander
2 finely chopped green chillies
2 pinches of sugar
2 tbsp of cornflour
1 tsp of chopped cashewnuts
2 tsp of chopped raisins
oil for shallow frying
salt to taste

How to prepare

Thoroughly mash the paneer.
Add the coriander, green chillies, sugar, cornflour, and salt. Mix well.
Combine the cashewnuts and raisins.
Shape the paneer mixture into small balls. Press a little in the center of each ball, fill with some cashewnut-raisin mixture, and close.
Roll the tikkis in cornflour.
Shallow fry the tikkis in oil on a tava.
Serve hot with mint chutney.

Variations

Add grated vegetables like carrots or peas to the paneer mixture for added nutrition.
Use different spices like garam masala or chaat masala for a different flavor profile.

Cooking Tips & Tricks

Make sure to thoroughly mash the paneer to ensure a smooth texture in the tikkis.

- Adding a pinch of sugar enhances the flavors of the tikkis.

- Shallow frying the tikkis on a tava (griddle) gives them a crispy exterior without using too much oil.

Serving Suggestions

Paneer tikkis can be served hot with mint chutney or ketchup as a delicious appetizer or snack.

Cooking Techniques

Shallow frying the tikkis on a tava ensures a crispy exterior while keeping the inside soft and flavorful.

Ingredient Substitutions

Cottage cheese can be used as a substitute for paneer.

- Almonds or pistachios can be used instead of cashewnuts.

Make Ahead Tips

You can prepare the paneer mixture for the tikkis in advance and refrigerate it until ready to shape and fry.

Presentation Ideas

Serve the paneer tikkis on a platter garnished with fresh coriander leaves and a side of mint chutney for a beautiful presentation.

Pairing Recommendations

Paneer tikkis pair well with a hot cup of masala chai or a refreshing glass of lassi.

Storage and Reheating Instructions

Paneer tikkis can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven or on a tava until heated through.

Nutrition Information

Calories per serving

Each serving of paneer tikkis contains approximately 250 calories.

Carbohydrates

Each serving of paneer tikkis contains approximately 10 grams of carbohydrates.

Fats

Each serving of paneer tikkis contains approximately 15 grams of fats.

Proteins

Each serving of paneer tikkis contains approximately 12 grams of proteins.

Vitamins and minerals

Paneer tikkis are a good source of calcium, vitamin A, and vitamin C.

Alergens

Paneer tikkis contain dairy (paneer) and nuts (cashewnuts), which may be allergens for some individuals.

Summary

Paneer tikkis are a nutritious snack option, providing a good balance of carbohydrates, fats, and proteins. They are also rich in vitamins and minerals, making them a healthy choice for a light meal or snack.

Summary

Paneer tikkis are a delicious and nutritious snack option that can be enjoyed by all. With a crispy exterior and a soft, flavorful interior, these tikkis are sure to be a hit at any gathering. Serve them hot with mint chutney for a tasty appetizer that will leave everyone wanting more.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Paneer Tikkis. It was a warm summer day, and I was visiting my dear friend, Mrs. Sharma, in her cozy little kitchen. Mrs. Sharma had always been an incredible cook, and I loved spending time with her, watching and learning as she prepared delicious dishes.

On that particular day, Mrs. Sharma was busy frying up some Paneer Tikkis – savory, crispy, and oh so flavorful. The aroma wafting from the skillet was irresistible, and my mouth watered as I watched her expertly flip the golden-brown tikkis with a deft flick of her wrist.

Curious to learn more, I asked Mrs. Sharma about the recipe. She smiled warmly and invited me to join her at the kitchen counter. As she mixed together the ingredients – crumbled paneer, mashed potatoes, finely chopped onions, green chilies, cilantro, and a medley of spices – she shared stories of how she had learned the recipe from her own grandmother, who had passed it down through generations.

I listened intently, soaking in every detail and savoring the sense of tradition and history that infused this humble dish. Mrs. Sharma's hands moved with a practiced grace, shaping the mixture into perfect patties before gently lowering them into the sizzling oil. The tikkis sizzled and crackled, sending up a tantalizing scent that made my stomach growl in anticipation.

After a few minutes, Mrs. Sharma flipped the tikkis once more, allowing them to cook until they were crispy and golden on both sides. With a flourish, she transferred them to a plate lined with paper towels to soak up any excess oil. The tikkis looked absolutely mouth-watering, and I couldn't wait to sink my teeth into one.

Mrs. Sharma handed me a hot tikki, and I took a cautious bite. The flavors exploded on my tongue – spicy, savory, and utterly delicious. The paneer was creamy and rich, the potatoes added a comforting texture, and the spices lingered on my palate, leaving me craving more.

I knew in that moment that I had to learn how to make Paneer Tikkis myself. Mrs. Sharma kindly shared her recipe with me, guiding me through each step and offering tips on how to achieve the perfect balance of flavors. I took notes diligently, making sure to capture every nuance and detail.

Back in my own kitchen, I set to work recreating Mrs. Sharma's Paneer Tikkis. I crumbled the paneer, mashed the potatoes, and chopped the onions and chilies with care, just as she had shown me. I added the spices – cumin, coriander, garam masala, and a pinch of turmeric – and mixed everything together until it formed a cohesive mixture.

Shaping the tikkis was a labor of love, and I took my time to ensure each one was perfectly formed. As I fried them up in a hot skillet, the familiar scent of sizzling oil filled the air, transporting me back to Mrs. Sharma's kitchen and the day I had first tasted her delicious tikkis.

When the tikkis were ready, I plated them with a sprinkle of fresh cilantro and a squeeze of lemon juice, just as Mrs. Sharma had done. I couldn't wait to taste my handiwork, and as I took my first bite, I knew I had succeeded. The tikkis were just as delicious as Mrs. Sharma's – crispy on the outside, creamy on the inside, and bursting with flavor.

Since that day, Paneer Tikkis have become a staple in my kitchen. I love sharing them with family and friends, passing on the recipe and the stories that accompany it. Every time I make them, I think of Mrs. Sharma and the bond we share through our love of cooking and tradition.

And as I sit down to enjoy a plate of piping hot Paneer Tikkis, I can't help but feel grateful for the moments of connection and joy that food brings into our lives. In each bite, I taste not just the flavors of the ingredients, but the memories and stories that make this recipe so special.