Recipe: spicy aloo paneer tikki from Chaatit

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Thursday, April 19, 2018 - 14:01

Meera Joshi has been cooking and creating recipes since she was a child. After being encouraged by friends and family to take her food to a wider audience she established Chaatit five years ago, with the support of her family.

Chaatit - KERB does Alchemy

A regular at our special annual Alchemy food market, Meera and her team at Chaatit liken working with KERB and their fellow traders at Southbank Centre with being part of a family where everyone supports, encourages and guides one another.  Ahead of the 2018 event Meera shared her recipe for Spicy Aloo Paneer Tikki.

Spicy Aloo Paneer Tikki

preparation time: 15 minutes
cooking time: 15 minutes
servings: 4-5

ingredients
  • three cups boiled and mashed potatoes
  • quarter (1/4) cup grated / crumbled paneer (cottage cheese)
  • two medium sized finely chopped onions
  • one teaspoon chopped chillies
  • one teaspoon crushed ginger
  • four cloves of finely chopped garlic (optional)
  • a generous handful of chopped mint leaves
  • a generous handful of chopped coriander leaves
  • half teaspoon turmeric powder
  • one teaspoon garam masala
  • two teaspoon chaatit special masala
  • salt to taste
  • quarter (1/4) cup crushed oats/breadcrumbs
  • oil for shallow frying

 

Method

  1. Heat the oil in a pan, add the onions and saute for a minute
  2. Add garlic, ginger and chillies and saute until onions are tender
  3. Add the mashed potatoes, paneer, chaatit special masala, garam masala, turmeric, salt, mint and coriander
  4. Cook for a couple of minutes
  5. Remove from the flame, cool
  6. Add crushed oats/breadcrumbs saving a little to roll the tikkis
  7. Divide the mixture into 10 to 12 equal portions
  8. Roll the mixture in your palm and flatten it slightly
  9. Heat the pan with little oil
  10. Take each tikkis and roll them in the crushed oats/breadcrumbs
  11. Cook until golden brown and crisp on both sides
  12. Serve hot with ketchup and/or chutney

 

KERB does Alchemy from 3 - 7 May, with more than 30 specialist street-food traders serving dishes from India, Pakistan, Nepal, Bangladesh, Afghanistan and Sri Lanka.

find out more

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