Paneer Tikki Aur Chole
by Tarla Dalal
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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.
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.
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Nutrient values (Abbrv) per serving
Energy | 222 cal |
Protein | 5.8 g |
Carbohydrates | 30.2 g |
Fiber | 2.6 g |
Fat | 9 g |
Cholesterol | 0 mg |
Sodium | 6.3 mg |
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