Recipe: Plantain Paneer Tikki
Plantain Paneer Tikki also known as cutlets or patties is made from plantain, paneer, potatoes, spices and herbs. It is a delicious, gluten free, protein rich and filling snack that is usually enjoyed with some chutney or yogurt. This tikki can be enjoyed during fasting days like Ekadashi, Navratri, Ram Navmi or Janmashtami where usually one abstains from grains and legumes.
Memories
Those were the days when one would visit a beauty parlour or saloon and have a huge pile of magazines both from India and UK. I loved going through them and usually would open the page for the recipes first. During one such visit to the parlour, I came across the recipe for tikki or patties using plantain and paneer. Now that was interesting for me as the only tikki I made back then were the potato ones. So adding a bit of my ingredients , removing some like onion, garlic, garam masala I made it for Ekadashi fasting. Now this was way back in August 2013! Everyone in the family loved it, right from the kids to the elders. So one more hit recipe in my book noted down.
Back then there were no mobiles where we could take a snapshot of the recipe. I had to ask the receptionist for paper and pen to jot down the recipe. She did say I could tear the page and take it, but I didn’t want to do that.
Fast forward to Oct 2024 and I am in Dubai with my daughter. While I don’t do all 9 days of fasting (only do the eighth day), she does all nine days. So for us the fasting means no onion, garlic, grains, legumes, certain spices and seeds. I saw some fresh plantains and decided to redo this old post. Am so happy I made Plantain Paneer Tikki as my daughter and hubby loved them.
Sharing This Recipe With Foodies_Redoing Old Posts
Plantains is not something that I get easily in Magog, Canada. Yes in the next town Sherbrooke yes as there are a fair number of Caribbean families living there. But I don’t go to Sherbrooke often. So today (04/10/2024) when I saw a whole load of plantains that had just arrived at the shop I wanted to do a happy dance. The next thing to look for was the paneer. And oh my the malai paneer is so fresh and soft. Nothing like the slimy and stinky one we sometimes get in India.
This recipe was first posted on 18/08/2013. I have decided to republish it on 05/10/2024 as Navratri is going on and I feel by republishing it my readers and followers will love this recipe.
The recipe remains the same but I have added new photos with a more structured write up.
A Bit About Plaintain Paneer Tikki
Sometimes the cooked plantain can be a bit dryish. Therefore I add a boiled and mashed potato too. Helps to hold the tikki mixture together. If you have made the paneer at home and not removed the moisture properly then you may need to add some flour to help the mixture bind together. Use amaranth, water chestnut, tapioca or arrowroot flour. Don’t use all purpose, rice, chickpea flours or cornstarch as those are not allowed on fasting days. If you are making the tikkis for a non fasting day then go ahead and add any flour of your choice. Generally, I don’t need to add flour. Also you can deep fry or shallow fry the tikkis. I prefer to shallow fry them on a pan.
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Ingredients Required For Plantain Paneer Tikki
Plantain
Also known as raw green bananas. They are not the same as the bananas we eat. These are green and raw. On ripening the skin remains green but will have black spots. For this recipe we are using raw ones. They can be short and a bit fat or long ones. I have used about ….. Trim the stem part. Boil in water for about 15-20 minutes. When done, the skin colour changes. Insert a knife in the middle and it should go in easily. After boiling the plantain, peel and mash or grate them.
Potato
Any starchy potato. Boil, peel and mash or grate. I used a medium size potato.
Paneer
Use homemade paneer or ready made. If you use ready made go for the malai one or soft paneer. Grate or crumble the paneer. I have used 200g of paneer.
Nuts
Use coarsely chopped peanuts or cashew nuts. I prefer using cashew nuts.
Raisins
Optional as not everyone likes them.
Sabudana
Also known as tapioca pearls. Soak about ¼ cup of sabudana in some water for at least 2-4 hours.Drain out the water and allow the sabudana to dry a bit. I like to spread them out on a kitchen towel.
Fresh Ginger
Peel and grate or mince. Need about 1 tsp.
Green Chillis
Add according to your taste. Chop them finely or mince to a paste.
Cumin Seeds
I like the earthy flavour from the jeera.
Salt
As we are making these tikki for fasting, it is best to use sendha namak or rock salt. Add according to your taste.
Sugar
Add a little to balance the flavours.
Black Pepper
Coarsely ground. Add according to your taste.
Lemon Juice
Best to use fresh lemon juice as have no idea what the bottled ones may contain.
Fresh Coriander
Wash and chop fresh coriander. Use the tender stems too as they are full of flavour.
Flour
May need to add some flour if you find the mixture a bit too soft. Use amaranth (rajgira), water chestnut (singhada), tapioca, buckwheat (kutti), or arrowroot flour. I usually don’t need to add any. However, if you going to deep fry the tikki then please add about 2-3 tbsp of flour. This way the mixture will not disintegrate when frying.
Oil
I prepare to use sunflower oil. Do not use mustard or corn oil as these tikkis are for fasting days. For shallow frying you may need about quarter cup oil or less. For deep frying you will need more oil.
Chutney
Serve with any chutney of your choice. Make sure it is faral chutney.
Watch How to Make Plantain Paneer Tikki
PLANTAIN PANEER TIKKIS
Ingredients
- 3 raw plantain approx. 450g
- 1 medium potato
- 200 g paneer
- ¼ cup sabudana
- ¼ cup cashew nuts chopped
- 1 tbsp raisins
- 1 tsp ginger paste
- 1 tsp green chilli paste or 2 chillis finely chopped
- ¼ cup fresh coriander chopped
- 1 tsp salt
- 2 tbsp lemon juice
- 1 tsp sugar
- 1 tsp pepper coarsely ground
- ¼ cup oil for shallow frying
Instructions
- Soak the sabudana in enough water for at least 2-4 hours.
- Trim the stem part of the plantains.
- Boil the plantains and potato. It will take about 15-20 minutes.
- Insert a knife to check if they are cooked. The knife should go in easily.
- When the plantains and potato are a bit cool, peel them.
- Also drain out the water from the sabudana. Spread it out on a kitchen towel so that the extra moisture gets absorbed.
- Grate or mash the cooked plantains and potato into a mixing bowl.
- Grate or crumble the paneer and add to the bowl.
- Add the remaining ingredients. Adjust the spices according to your taste.
- Grease a big tray or plate lightly with oil.
- Grease your hands and take a golf ball size of the mixture and roll it into a ball. Flatten it slightly and shape it into a patti or tikki.
- Place it on the tray. Repeat with the remaining mixture.
- Leave the shaped tikki in the fridge for about 1-2 hours.
- Heat oil in a wide pan over medium heat.
- When it becomes hot, add the tikkis. The number will depend on the size of the pan.
- Allow it to become golden brown. Do not try and flip them too soon or the tikkis will break.
- Once it has become golden brown slowly flip and allow the underside to become golden brown.
- Serve the tikkis with your favourite chutney.
- Alternately, can deep fry them to golden brown.
Notes
- I didn't need to add any flour. If the mixture is soft add 2 tbsp amaranth, buckwheat, tapioca, water chestnut or arrow root flour.
- Can use peanuts instead of cashew nuts.
- If you use homemade paneer then make sure that you remove all the whey. If the paneer remains too moist then the tikki will disintegrate on cooking.
- If you don't have fresh lemon then add amchur powder.
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