Quick to make and bursting with Indian flavours; these Easy Paneer & Vegetable Tikkis are a family favourite in our home.
The soft cheese centre just melts in the mouth, whilst the coating provides a welcome crunch. This is store-cupboard comfort food you’ll make again and again.
How to make Easy Paneer & Vegetable Tikkis
I use shop-bought paneer crumbled in the blender (or with clean hands) and frozen mixed veggies, chopped as finely as possible.
Air-fry or bake!
You can bake them in the oven or if you have an air fryer, arrange them in a single layer to cook in just 8 minutes flat!
Why Easy Paneer & Vegetable Tikkis are a family favourite
I’m forever on the hunt for new ways of encouraging my son, Bodhi to eat more. I never restrict his diet and am thankful for anything he eats.
Laid back mama, here! To be honest, the only thing I’m mindful of is excess salt. I will allow him to eat as much whole fruit as he likes and he does enjoy the odd biscuit or bite of chocolate brownie, too.
For those of you who are new here, Bodhi was an IUGR baby, delivered 20 days early, so not quite a preemie but because of a growth restriction, he was only 4lb at birth.
His development has been phenomenal for a baby the doctors (and we) were seriously worried about in the first few months of his life.
He’s not walking yet but is the biggest chatterbox who surprises me daily with how many words he knows.
I’m so proud to be his mum and I salute all the NICU baby parents out there. It takes immense strength to watch a child go through a period of physical weakness.
He’s always on the move and as a super tiny dude (currently wearing 6-9 month clothes at 16 months), he needs a good mix of veggies and fats in his diet.
Some of Bodhi’s favourite dishes
Buttered roti, carrot coins and peas cooked in ghee, peanut butter on toast, lemony avocado slices and strawberry yoghurt are his favourites at the moment.
How else can I adapt these Easy Paneer & Vegetable Tikkis?
This is a very forgiving recipe. You can use any vegetables you like, either fresh, frozen or even canned.
You could even try replacing the paneer with crumbled firm tofu or mashed beans for a vegan version.
However, I’ve made them with kidney beans before and they’re absolutely delicious, not to mention, full of plant-based protein.
A note on chilli when cooking for Bodhi
Finally, add salt and chilli to your preference. I haven’t listed chilli in the ingredients because I don’t put it in when cooking for Bodhi.
This means that I’ve actually become my dad and now eat raw green chillies with almost every meal because the heat is so addictive.
How to serve Easy Paneer & Vegetable Tikkis
My favourite way to enjoy these tikkis is to wrap them up in a chapati, naan or tortilla with lots of salad a coriander chutney. They’re perfect for picnics or eating on the go, too!
Can I freeze them?
Yes! In fact, I make them in bulk because let’s be honest, sometimes you need a quick-fix meal you can simply reheat in the oven. These tikkis freeze very well and keep for up to 3 months.
How to freeze these tikkis
Make them and then layer them up inside a freezer-safe container with pieces of parchment paper in between each tikki. To reheat, arrange the tikkis on a baking tray and bake in a pre-heated oven at 200°C/400°F for 10-12 minutes until piping hot. Do not refreeze.
Ingredients you’ll need to make these paneer tikkis
- Paneer, shop-bought or homemade (I like Everest)
- Mixed vegetables of your choice, fresh or frozen
- Fresh root ginger
- Cumin seeds
- Garam masala
- Saffron (optional but delicious)
- Green cardamom
- Amchoor (dried mango powder)
- Chickpea flour
- Fresh coriander
- 225 g fresh or shop-bought paneer crumbled
- 150 g frozen mixed vegetables e.g. peas, carrots, broccoli, corn and beans, cooked and chopped finely
- 1 medium onion finely diced
- 2 cm piece ginger grated
- 2 tsp oil
- 1 tsp cumin seeds
- 2 tsp garam masala
- 5-6 strands saffron optional but delicious
- 2 cardamom pods seeds finely crushed
- 1 tsp amchoor dried mango powder
- Salt to taste
- 2 tbsp roasted chickpea flour
- 3 tbsp breadcrumbs
- 2 tbsp chopped fresh coriander
For the coating:
- 3 tbsp breadcrumbs
- Oil spray for cooking
- Pre-heat the oven to 200°C/400°F.
- In a dry, non-stick pan, toast the chickpea flour until aromatic and a very pale pinkish colour. Transfer to a bowl.
- Heat the oil in the same pan. Add the cumin seeds and allow to sizzle for a few seconds. Next, add in the ginger and onions. Cook for 3-4 minutes until translucent.
- Stir in the garam masala, saffron and ground cardamom. Cook for a further 2 minutes. Add the crumbled or grated paneer and veggies. Cook for 3-4 minutes and then allow to cool.
- Once cool, add the toasted chickpea flour, breadcrumbs, salt and coriander. With clean hands, give the mixture a good knead to bring everything together. If it feels overly sticky, you can add another tablespoon of breadcrumbs but be careful not to add too much or it may make the finished tikkis dry.
- Form small tikkis with the mixture (you should have 12-14 mini tikkis). Roll the tikkis in the reserved breadcrumbs to coat. Arrange on a baking tray and spray both sides with cooking oil. Bake at 200°C/400°F for 10 minutes. Alternatively you can air fry the tikkis at 200°C/400°F for 8 minutes.
- Serve with your favourite chutney, dip or plain yoghurt.
- These tikkis freeze very well and keep for up to 3 months.
- Make them and then layer them up inside a freezer-safe container with pieces of parchment paper in between each tikki. To reheat, arrange the tikkis on a baking tray and bake in a pre-heated oven at 200C/400F for 10-12 minutes until piping hot. Do not refreeze.
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If you like this, you’ll love my recipe for Bodhi’s Keema Pau Bhaji