Paneer Tikki Aur Chole
by Tarla Dalal
Added to 375 cookbooks
This recipe has been viewed 33536 times
Tikki chole is one of the most popular chaats in North India. One afternoon when I was left with the task of feeding my hungry grandchildren, I thought of making the most of what was available on my kitchen shelf. I then chanced upon this recipe which has today become very popular amongst my family and friends. It took some time to master the art of making crisp alu tikkis. I use old potatoes (which are commonly referred to as wafer potatoes) to make the tikkis crisp and a slice of soaked bread to not only bind the potatoes but also to make them more crunchy. The paneer filling for tikkis uses tomato purée which adds a sharp tangy taste to it. If you are one of those who would like to avoid deep frying tikkis (all of us think it a crime to eat deep fried food), you can shallow fry on a griddle (tava) using a little oil. Chole along with these tikkis makes a heavy snack. But you will enjoy the tikkis by themselves with a little green chutney.
- Soak the bread in water. Squeeze out the excess water and crumble it.
- Combine the potatoes, cornflour, crumbled bread and salt and knead well into a soft dough.
- Divide the mixture into 8 equal portions, shape into even sized rounds and keep aside.
- Heat the oil in a pan and add the cumin seeds. When the seeds crackle, add the turmeric powder, chilli powder, coriander powder, tomato purée and salt and sauté on a medium flame for 1 minute.
- Add the paneer, mix well and cook on a medium flame for one minute.
- Remove from the fire, add the onions and coriander and mix well.
- Divide the mixture into 8 equal portions. Keep aside.
- Flatten out each potato portion into a 50 mm. (2") diameter circle. Place a portion of the filling in the centre of each circle.
- Bring together the edges in the centre to seal the filling inside the potato. Repeat with the remaining portions to make 7 more tikkis.
- Heat a non-stick tava (griddle) and cook the tikkis on both the sides till they turn golden brown in colour.
- Serve hot with the chole, lemon wedges and onions.
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