Potato and paneer tikkis
Make small potato-and-paneer tikkis with measured spices and a shallow-frying method for a warm Diwali starter.
- Active prep
- 20 min
- Cook
- 20 min
- Yield
- 12 small tikkis, about 4 snack portions
About 55 minutes total elapsed time, including 15 minutes for soaking, resting or cooling. Times are estimates; chilling for cold service and preparing already boiled ingredients require additional time where noted.
Small potato and paneer tikkis make a warm Diwali starter that can be cooked in fresh batches as guests arrive. Boiled, cooled potato binds the crumbled paneer, while breadcrumbs absorb extra moisture. Shape the patties before the gathering, refrigerate them and pan-cook a test tikki to check that it holds together.
Ingredients
- 2 medium potatoes, already boiled and completely cooled (about 1½ cups mashed)
- 150 g paneer, crumbled and patted dry
- ¼ cup breadcrumbs, plus 1 tbsp if the mixture is wet
- 1 tbsp finely chopped coriander
- 1 green chilli, finely chopped (optional)
- ½ tsp cumin powder
- ¼ tsp garam masala (optional)
- ½ tsp salt, adjust to taste
- 2–3 tbsp oil for shallow-frying
Method
- 1
Mash the fully cooled boiled potatoes smoothly and crumble the paneer. These timings assume the potatoes have already been cooked; allow separate time for boiling and cooling if starting from raw.
- 2
Combine potato, paneer, breadcrumbs, coriander, salt, cumin and optional chilli and garam masala. Mix gently until it holds together.
- 3
Divide into twelve portions and shape into small flattened patties. If the mixture is very wet, add breadcrumbs a tablespoon at a time rather than coating it heavily.
- 4
Refrigerate the shaped patties for about fifteen minutes while arranging the pan and serving plate. Keep them chilled if cooking later.
- 5
Heat a little of the oil in a wide pan over medium heat. Cook one test tikki until golden on both sides and hot through, turning only when the first side has set.
- 6
Cook the remaining patties in batches, adding the rest of the measured oil as needed. Serve warm, with sauces your household likes and clear wheat and dairy information for guests.
Helpful tips
- Wet paneer or hot potatoes make a fragile mixture; cool and dry the ingredients first.
- This measured version is pan-cooked. A separate method is needed for oven or air-fryer cooking times.
Plan ahead
Boil potatoes ahead if useful, cool and refrigerate promptly, and prepare the tikkis close to cooking. Keep paneer and shaped patties refrigerated. Serve in small fresh batches instead of leaving dairy-based snacks on the table for the whole evening.
Common questions
Why do potato and paneer tikkis fall apart?
The mixture may be too wet, the potatoes still warm or the patties turned too soon. Chill briefly, test one and adjust breadcrumbs in small amounts.
Can I prepare the tikkis before guests arrive?
Yes. Keep the uncooked shaped patties covered in the refrigerator and pan-cook close to serving. Boiling and cooling raw potatoes needs additional time.