By Ujjainee Roy
October 23, 2024
Paneer Kuttu Tikki is a delightful twist on the traditional tikki, incorporating the goodness of paneer (Indian cottage cheese) and kuttu (buckwheat flour). This dish is especially popular during the Navratri fasting period, but it can be enjoyed anytime as a healthy and delicious snack. The addition of buckwheat flour makes it gluten-free, while paneer adds a boost of protein, giving the tikkis a perfect balance of nutrition and flavor.
– 200g paneer, grated – 1 cup boiled and mashed potatoes – 1/2 cup kuttu (buckwheat) flour – 1 green chili, finely chopped – 1/2 inch ginger, grated – 1/4 cup fresh coriander leaves, finely chopped – 1/2 tsp cumin powder – 1/4 tsp black pepper powder – Rock salt (sendha namak) to taste (used during fasting) – 1/4 tsp chaat masala (optional, for extra flavor)
In a mixing bowl, combine grated paneer, mashed potatoes, kuttu flour, green chili, ginger, coriander leaves, cumin powder, black pepper powder, and salt. Mix everything until well combined. The mixture should come together into a soft dough-like consistency.
Divide the mixture into equal portions and roll each portion into a ball. Flatten gently to form a small, round patty or tikki.
Heat a non-stick pan or tawa over medium heat. Lightly grease it with ghee or oil. Place the tikkis on the heated pan and cook until golden brown on both sides.
Make sure the heat is moderate so the tikkis cook through without burning. Once done, remove from the pan and serve hot with green chutney or a bowl of yogurt.