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.
Course: Appetizer, Lunch, Side Dish
Keyword: cutlet, great for kids, paneer, tikki, vegetables
225gfresh or shop-bought paneercrumbled
150gfrozen mixed vegetablese.g. peas, carrots, broccoli, corn and beans, cooked and chopped finely
1medium onionfinely diced
5-6strands saffronoptional but delicious
2cardamom podsseeds finely crushed
1tspamchoordried mango powder
Salt to taste
2tbsproasted chickpea flour
2tbspchopped fresh coriander
For the coating:
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.
Tips for freezing:
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.