Last Updated on 2 months by Neha Deshmukh

Paneer Tikki Recipe – Authentic Indian Potato & Paneer Patties

Hey everyone! If you’re craving a little bit of India on your plate, you have to try these Paneer Tikkis. They’re seriously addictive – crispy on the outside, soft and flavorful on the inside. I remember making these for the first time during a Diwali celebration with my family, and they were gone in minutes! They’re perfect as a snack, appetizer, or even a light meal. Let’s get cooking!

Why You’ll Love This Recipe

These Paneer Tikkis are a classic for a reason. They’re incredibly versatile, packed with flavor, and surprisingly easy to make. Plus, who doesn’t love a good potato and paneer combo? They’re a guaranteed crowd-pleaser, and honestly, they’re just so comforting.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious tikkis:

• 2 potatoes, boiled and mashed (about 300g)
• 200 grams shredded paneer
• 1 medium onion, finely chopped
• 1 teaspoon ginger garlic paste
• 3 sprigs coriander leaves, finely chopped
• 2 green chillies, finely chopped
• 1 teaspoon salt
• 100 ml refined sunflower oil (or any neutral oil for frying)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Potatoes: Choosing the Right Variety

I prefer using starchy potatoes like Yukon Gold or Russet for this recipe. They mash beautifully and help bind the tikkis together. Avoid waxy potatoes, as they can make the mixture too sticky.

Paneer: Fresh vs. Store-Bought

Fresh paneer is always best if you can get your hands on it! It has a lovely, milky flavor and a softer texture. But store-bought paneer works perfectly well too – just make sure to crumble it nicely.

Sunflower Oil: A Healthy Frying Option

Sunflower oil has a high smoke point and a neutral flavor, making it ideal for frying. You can also use vegetable oil or canola oil if you prefer.

Coriander Leaves: Freshness is Key

Don’t skimp on the coriander (cilantro)! Fresh coriander leaves add a bright, vibrant flavor.

Green Chilies: Adjusting the Spice Level

I like to use 2 green chilies for a mild kick, but feel free to adjust the amount to your liking. Remove the seeds for a milder flavor.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. In a large bowl, combine the mashed potatoes, shredded paneer, chopped onion, ginger-garlic paste, coriander leaves, green chilies, and salt.
2. Mix everything together really well until it’s all nicely combined. You want a mixture that holds its shape.
3. Now, shape the mixture into small, lime-sized balls. Gently flatten them into patties – about ½ inch thick.
4. Heat the sunflower oil in a pan over medium heat. You’ll know it’s ready when a tiny piece of the mixture sizzles when dropped in.
5. Carefully place the patties in the hot oil, being careful not to overcrowd the pan.
6. Shallow fry for 2-3 minutes on each side, until they’re golden brown and beautifully crisp.
7. Transfer the cooked tikkis to a paper towel-lined plate to drain any excess oil.

Expert Tips

Want to make your Paneer Tikkis even better? Here are a few of my go-to tips:

Achieving the Perfect Patty Consistency

If the mixture feels too wet, add a tablespoon of gram flour (besan) or breadcrumbs. If it’s too dry, add a teaspoon of milk or water.

Preventing Tikkis from Breaking Apart During Frying

Make sure the mixture is well-combined and chilled for about 15-20 minutes before shaping the patties. This helps them hold their shape.

Getting a Golden Brown and Crispy Exterior

Don’t overcrowd the pan! Frying in batches ensures the oil temperature stays consistent.

Using the Right Pan Temperature

Medium heat is key. Too high, and the tikkis will burn on the outside before they’re cooked through. Too low, and they’ll absorb too much oil.

Variations

These tikkis are a blank canvas for your creativity!

Vegan Paneer Tikki

Substitute the paneer with crumbled firm tofu. Press the tofu to remove excess water before crumbling.

Gluten-Free Paneer Tikki

This recipe is naturally gluten-free! Just double-check that your ginger-garlic paste doesn’t contain any gluten-based ingredients.

Spice Level Adjustments (Mild, Medium, Hot)

Adjust the number of green chilies to control the heat. You can also add a pinch of red chili powder for an extra kick. My friend, Priya, loves adding a dash of garam masala for a warmer flavor.

Festival Adaptations (Holi, Diwali)

During festivals, I sometimes add a sprinkle of dried mango powder (amchur) for a tangy twist.

Serving Suggestions

Serve these Paneer Tikkis hot with:

• Mint chutney (a must!)
• Tamarind chutney
• Yogurt dip
• A side of sliced onions and lemon wedges

They’re also fantastic in burger buns with some lettuce and tomato!

Storage Instructions

Leftover Paneer Tikkis can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or oven to restore their crispiness.

FAQs

Let’s answer some common questions!

What is the best way to prevent the tikkis from sticking to the pan?

Make sure the oil is hot enough before adding the tikkis, and don’t overcrowd the pan.

Can I bake these tikkis instead of frying them?

Yes! Preheat your oven to 200°C (400°F). Place the tikkis on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through. They won’t be quite as crispy, but still delicious.

What is a good substitute for paneer if I can’t find it?

Firm tofu (pressed to remove excess water) or mashed potatoes can work in a pinch.

How can I make the tikkis ahead of time?

You can shape the patties and store them in the refrigerator for up to 24 hours before frying.

What is the shelf life of leftover paneer tikkis?

Leftover tikkis will keep in the fridge for up to 3 days.