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Paneer Tikki aur Chole


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Tikki chole is one of the more popular chaats in North India. One afternoon when I was left with the task of feeding my hungry grandchildren, I thought of making the most of what was available on my kitchen shelf. I then chanced upon this recipe which has today become very popular amongst my family and friends. It took some time to master the art of making crisp alu tikkis. I use old potatoes (which are commonly referred to as wafer potatoes) to make the tikkis crisp and a slice of soaked bread to not only bind the potatoes but also to make them more crunchy. The paneer filling for tikkis uses tomato purée which adds a sharp tangy taste to it. If you are one of those who would like to avoid deep frying tikkis (all of us think it a crime to eat deep fried food), you can shallow fry on a griddle (tava) using a little oil. Chole along with these tikkis makes a heavy snack. But you will enjoy the tikkis by themselves with a little green chutney.

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Preparation Time: 
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Serves 3 to 4.
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For the tikkis
1 1/2 cups boiled potatoes, grated
3 tbsp cornflour
1 bread slice (with crust removed)
salt to taste

For the filling
1/2 cup crumbled paneer (cottage cheese)
1/2 tsp cumin seeds (jeera)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp coriander (dhania) powder
2 tbsp tomato puree
1 medium onion, chopped
2 tbsp chopped coriander (dhania)
1 tbsp oil
salt to taste

Other ingredients
bread crumbs for coating
oil for deep-frying

For serving
1 recipe Chole
4 lemon wedges
1 onion, chopped


    For the tikkis

    1. Soak the bread in water. Squeeze out the excess water and crumble it.
    2. Mix the potatoes, cornflour, crumbled bread and salt and knead well into a soft dough.
    3. Divide the mixture into 10 equal portions, shape into even sized rounds and keep aside.

    For the filling

    1. Heat the oil in a pan and add the cumin seeds. When they crackle, add the turmeric powder, chilli powder, coriander powder, tomato purée and salt and sauté for 1 minute.
    2. Add the paneer and mix well. Cook for one minute more.
    3. Remove from the fire, add the onion and coriander and mix well.
    4. Divide the mixture into 10 equal portions.

    How to proceed

    1. Flatten out each potato portion into a 50 mm. (2") diameter circle. Place a portion of the filling in the centre of each circle.
    2. Bring together the edges in the centre to seal the filling inside the potato. Repeat with the remaining portions to make 9 more tikkis.
    3. Roll the filled potato tikkis in bread crumbs and flatten them slightly.
    4. Deep fry in hot oil till golden brown.
    5. Serve hot with the chole, lemon wedges and chopped onion.

    1. Use old potatoes (wafer potatoes) to get crisper tikkis.
    2. You will need 3 to 4 medium sized boiled potatoes for 1½ cups of grated potatoes.
    RECIPE SOURCE : ChaatBuy this cookbook
    2 reviews received for Paneer Tikki aur Chole

    The most Helpful Favourable review

     Reviewed By
    Foodie #590192March 27, 2013

    I just made the tikkis for my husband and son, and both loved them. The tikkis turned out really well, and were very delicious.

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    Helpful reviews for this recipe
    Reviewed December 01, 2012by shreya_the foodie

    Tikkis stuffed with paneer and served with chole. Great combo.

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    Report this Reported by 1 member
    Reviewed March 27, 2013by Foodie #590192

    I just made the tikkis for my husband and son, and both loved them. The tikkis turned out really well, and were very delicious.

    Was this review helpful?   

    Report this Reported by 1 member
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