Paneer Tikki Aur Chole

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 2 REVIEWS ALL GOOD

Added to 386 cookbooks This recipe has been viewed 58634 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.

Add your private note

Paneer Tikki Aur Chole recipe - How to make Paneer Tikki Aur Chole

Tags

Preparation Time: 15 mins Cooking Time: 30 mins Total Time: 45 mins 4Makes 4 servings
Show me for servings

Ingredients

For The Tikkis
1 1/2 cups boiled , peeled and grated potatoes
5 tbsp cornflour
2 bread slices (with crust removed)
salt to taste

For The Filling
1/2 cup crumbled paneer (cottage cheese)
1/2 tsp cumin seeds (jeera)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp coriander (dhania) powder
1/4 cup tomato puree
1/4 cup finely chopped onions
2 tbsp finely chopped coriander (dhania)
1 tbsp oil
salt to taste

Other Ingredients
oil for greasing and cooking

For Serving
1 recipe chole
4 lemon wedges
1/4 cup finely chopped onions

Method

For the tikkis

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.

For the filling

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.

How to proceed

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.