Lifestyle Desk – During fasting, one starts feeling hungry in the evening. In such a situation, one feels like eating something which is tasty and also fills the stomach. If you are also bored of eating sago khichdi or fruits during the fast, then this time you can try making fruit-oriented potato-paneer tikkis. Crispy from outside and soft from inside, this tikki can be prepared even with less oil. To make it, boiled potatoes, cheese and some spices used in fasting are required. The special thing is that it can be served with evening tea or with curd chutney eaten during fasting instead of green chutney. Let us know its easy recipe.
Material
Potatoes-3 medium sized boiled
Paneer-100 grams
Water chestnut flour or buckwheat flour – 2 tablespoons
Green chilli-1 finely chopped
Green Coriander – 1 tsp chopped
Roasted cumin powder – half teaspoon
Rock salt- as per taste
Half teaspoon lemon juice, if eaten during fasting
Oil or ghee – 1–2 teaspoons for baking
Method
- First of all, peel the boiled potatoes and mash them well. Take care that there are no lumps in the potatoes. Now grate the cheese and mix it with potatoes. Paneer enhances the taste of tikki and also provides protein.
- Add finely chopped green chillies, green coriander, roasted cumin powder and rock salt to the potato and cheese mixture.
- If you like mild sour taste and eating lemon is acceptable in your fast, then you can also add some lemon juice. Mix everything well.
- Now add water chestnut flour or buckwheat flour to it. This will help in shaping the mixture. If the mixture is too soft or sticky, you can add a little more flour. However, do not add too much flour, otherwise the taste and texture of the tikki may change.
- Take small portions from the prepared mixture and make round tikkis. Flatten them by pressing lightly with your palms. If you want to make the tikki more crispy, then do not keep its surface too rough.
- Heat a nonstick pan and apply some oil or ghee on it. Now place the tikkis on the pan and cook on medium to low flame.
- When the bottom surface becomes golden and crisp, turn them. Bake well on the other side also. If needed, you can put a few drops of oil on the edges.
- Tikkis can be ready in about 8–12 minutes. Do not cook them on very high flame, because even though the outside gets colored quickly, the inside will not be heated properly.
Follow these tips to make tikkis crispy
Do not leave excess water in potatoes
After boiling the potatoes, filter them thoroughly and mash them after they cool down. Due to excess moisture the tikki may break on the pan.
Mix the cheese well
By grating the cheese, it gets easily mixed with the potatoes and the texture of the tikki remains better.
heat the pan thoroughly
The pan should be hot before placing the tikki. Due to this, the bottom surface gets cooked quickly and it is easy to turn the tikki.
Do not turn again and again
Flip the tikki only after it is cooked well on one side. It may break due to repeated turning.
Avoid cooking covered
If you like crispy tikkis, then bake it on an open pan. Cooking covered may allow steam to form, which may soften the outer surface.
With what to serve fruit potato-paneer tikki?
Hot tikkis can be served with fresh curd chutney to be eaten during fasting. For this, mix some rock salt, roasted cumin and finely chopped green coriander in curd. If you want, you can also keep cucumber pieces along with it.
If you want to keep calories low, instead of deep frying the tikkis, bake them on a pan in some oil. Keep in mind that potatoes contain carbohydrates and paneer contains proteins and fats, so keep the quantity of food according to your hunger and needs. If you want to try something new during the fast this time, then potato-paneer tikki can be a delicious option. It is easy to make and by baking in less oil, the use of extra oil can also be reduced.