Updated: May 29, 2020
This recipe is a simple yet delicious snack option or an appetizer. I devoured these little tikkies at a friend's wedding and then, with the help of the internet, I managed to put this recipe together. This recipe is modified according to my liking and availability of the ingredients, however, I have listed alternate ways of going about it. One important modification is I have used rice-flour to keep it gluten-free (Also because I accidentally bought two big bags of rice flour 🤪). However, you may choose all-purpose flour or even bread crumbs for an added crunch factor.
Step 1: Grate paneer and add all the powdered spices (red chilli, turmeric, cumin, coriander, and garam masala), ginger-garlic puree, salt, and chopped cilantro. Mix well. Our stuffing is ready. This is what our stuffing will look like once ready.
Step 2: Boil potatoes and mash them completely. It is okay if they are lumpy. Slightly under-cooked potatoes work better for this recipe. Absolutely avoid over-boiling the potatoes. Add toasted cumin seeds, chopped green chillies, ginger-garlic puree, salt, and rice flour. Mix well. You may use all-purpose flour or bread crumbs to replace rice flour. If the potatoes are over-boiled or have retained extra moisture, add more bread crumbs or either of the flours.
Step 3: Roll a small ball of the potato 'dough' prepared above. Flatten it in between your fingers.
Step 4: Add 1 or 2 tbsp filling in the center. And now seal the filling inside the potato mix.
Make sure the filling is perfectly sealed inside the potatoes and does not spill out.
Step 5: Gently flatten the tikki, like a patty. Dredge in rice flour. (options: all-purpose or bread crumbs)
Step 6: Shallow fry in a clean, non-stick pan. You may choose to deep-fry or use an air fryer.
Step 7: Serve hot, with some salad and a tangy-sweet dipping sauce. I love tamarind-dates chutney with my aloo tikkis.