Paneer Tikki Recipe, Paneer Cutlet, No Onion No Garlic Paneer Tikki
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  • 10 mins Cook time
  • 30 mins Total time
  • 40 mins Print
  • 1¾ cup finely chopped green bell pepper (capsicum) 1 to 2 teaspoons oil ½ teaspoon cumin seeds To prepare cutlets>> 1 heaped cup grated paneer 1 medium sized potato cooked and mashed 1 bread slice torn or made into crumbs (I used brown bread) ¼ teaspoon garam masala powder ¼ teaspoon red chili powder or freshly ground pepper (adjust to tolerance) 2 tablespoons finely chopped coriander 2 teaspoons lemon juice (add as per taste) salt to taste 2 tablespoons cornflour mixed with water to make a slurry seasoned with salt and pepper to taste 1 cup breadcrumbs to coat oil for shallow frying Method Cook/steam 1 medium sized potato, mash and keep it ready. To prep the bell peppers>> Heat 1 to 2 teaspoons of oil in a pan. Splutter cumin seeds. Add finely chopped bell pepper to this, stir fry until soft. You may sprinkle a pinch of salt to aid in the cooking. To prepare cutlets>> Into a deep bowl, add the stir fried bell pepper, 1 heaped cup shredded paneer, 1 cooked mashed potato, 1 bread slice torn/made into crumbs, garam masala powder, red chili powder/pepper, finely chopped coriander, lemon juice, salt to taste. Combine everything well. It should come together like a ball. Prepare cornflour slurry by mixing corn flour (or plain flour) with water, salt and pepper to taste. It should be a runny mixture. Prepare small balls from the above prepared mixture. Flatten to make discs with uniform thickness. Dip the prepared discs in the cornflour slurry to coat all over, followed by dipping into bread crumbs to coat all over. Drizzle some oil in a flat , thick bottomed pan. Place the discs on the heated pan at medium heat. Pan fry until golden all over. Once golden on one side, flip and cook the other side. Check the discs/cutlets now and again to make sure they don't burn. Once golden all over transfer to an absorbent paper towel. Then serve with ketchup or any spicy sauce. 3.5.3208



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