These Aloo Paneer Tikkis are for when you get grubby at 5pm and crave something delicious that is healthy, too! Make them for the festive season or for the kids after they come back from school. You're definitely going to love this addictive vegetarian and gluten-free street food recipe for snack time!
These aloo paneer tikkis are an absolute family favourite and something I often make as an evening snack. They're insanely delicious, require only a handful of pantry staples, and quite healthy too! They are even perfect for the festive season! These aloo tikkis have a beautiful crispy texture and are seasoned with fresh herbs and spices to make sure they're absolutely delicious. Plus, these are insanely healthy and here's why -
- They are pan-fried and require only 3 tablespoons of ghee to make 8 of these
- Fresh green peas and paneer add lots of flavour and protein
- I have used oat flour instead of flour/maida which makes them gluten free and high fiber
Quick Walk Through: Aloo Paneer Tikkis
Top Tips To Make The Best Peas Potato & Paneer Tikkis
- I have used fresh green peas for this recipe, but you can easily sub them with frozen peas if those are more easily available to you.
- If you're making these aloo paneer tikkis for Navratri, skip the onions and sub oat flour with sabudana flour.
- In case your tikki mixture seems sticky or hard to shape, allow it to rest in the refrigerator for about 30 minutes. This will set the mixture and make working with it a lot easier.
- Make sure the potatoes are completely cool before adding the rest of the ingredients to prevent your mixture from becoming a sticky, gluey mess.
Absolutely! To make these in the air fryer, shape your tikkis and apply oil on both the sides. Place it in the air fryer and cook for about 4-5 minutes on each side or until the tikkis become a dark brown colour. Make sure to flip the tikkis half way through to allow them to cook evenly on both sides.
Yes, definitely! If you follow a Jain diet, the potatoes in this recipe can be easily replaced with raw banana. Boil the plantains or raw bananas thoroughly in a pressure cooker and keep the rest of the recipe the same.
If you have leftover tikkis, you can easily store them in the fridge in airtight container for up to 3 days.
Once you realise just how easy it is to make these aloo paneer tikkis, you'll find yourself making them again and again. I usually serve this as an evening snack with some green coriander chutney or tamarind chutney and chai. But you can also make a quick aloo tikki chaat, roll, or add them to your salads and it tastes insanely delicious any which ways!
Aloo Paneer Tikki Recipe Video
P.S. The Ingredients in the above video have been tweaked slightly to make it appropriate as a fasting food for Navratri. If you aren't fasting and want to make regular Aloo Paneer Tikkis, then follow the recipe below.
Healthy Aloo Paneer Tikki
- 3 tablespoons Ghee
- 3 Potatoes boiled and mashed
- 100 grams Paneer or cottage cheese, grated
- ¾ cup steamed Green peas (optional)
- 1 Onion finely chopped (optional)
- ½ cup Instant cooking oats ground into powder (See Note 1)
- 1 inch Ginger grated
- 2 Green chilies finely chopped
- 2 tablespoons Coriander chopped
- ½ teaspoon Cumin powder
- ½ teaspoon Chili powder
- 1 tablespoon Chaat masala powder
- Salt to taste
- To begin making this Healthy Aloo Paneer Tikki Recipe, start by combining all the ingredients in a large mixing bowl, except the ghee.
- Combine all the ingredients well, while mashing the green peas lightly with your hands as you mix. Check the salt and spice levels and adjust to suit your taste.
- Divide the mixture into equal size portions and shape them into ½ inch thick discs.
- Heat ghee in a large skillet or pan and shallow fry the tikkis for 8-10 minutes on each side till golden brown and cooked through.
- Sprinkle the tikkis with more chaat masala and chopped coriander, and serve hot with some spicy Pudina (Mint) Chutney and Tamarind Chutney or Ketchup.
- Swap the powdered oats with 1 tablespoon sabudana that has been ground to powder in a mixie (watch video). This will make this fasting friendly.
- Swap ghee for vegetable oil or canola oil to make it vegan friendly.
- Here is a recipe for my coriander chutney which will make an amazing dipping sauce.