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Category: Starters and finger foods
Serving: 20 patties
Preparation: 1:00

These subtly spiced crunchies will be a party favorite for sure


paneer- 500g
mashed potato- 200g
edamame (soy bean)blanched - 200g


mustard oil (or) vegetable oil- 1 tbsp
caraway seeds- 1 tsp
green chili- 2-3 pieces
fried garlic- 1 tbsp
kasoori methi( dried fenugreek leaves)- 1tsp
salt- to taste

Batter and Crumb

tempura flour- 100g
panko crumbs - for coating

Sunflower (or) vegetable oil- for frying


1. Place the paneer cubes, mashed potato in a bowl.


2. Heat Mustard oil in a pan over slow heat, crackle the caraway seeds, remove the pan and add the green chilis.Pour the tadka into the bowl along with the panner.

3. Toast the kasoori methi in a dry pan and allow them to cool (The leaves release their nutty fragrance. Add them to the bowl.
4. Pas the panner cubes, potato and tadka mixture through a mincer or mash them to form a smooth mixture.
5. Add the blanched edamame beans,season with salt and form them into bite sized patties and place them on a parchment layered tray.

Batter and Crumb
1. Place tempura batter in a bowl and add ice cold water and whisk to make a smooth and thin batter.
2. Dip the paneer patties (tikki) into the batter and crumb with panko crumbs and deep fry till golden and serve along with fresh chutneys and relish.

Serving Ideas

Pamegranate, lemon cordial and fresh mint mocktail will be just perfect for the season.

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