PLANTAIN PANEER TIKKIS
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.
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.