How to make Methi Paneer Tikki -

Delicious shallow fried tikkis with the flavour of fresh fenugreek leaves

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh fenugreek leaves (methi) (ताज़ी मेथी), Cottage cheese (paneer) (पनीर)

Cuisine : Indian

Course : Snacks and Starters


Methi Paneer Tikki

Methi Paneer Tikki Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Methi Paneer Tikki Recipe

  • Fresh fenugreek leaves (methi) , leaves separated 1/2 medium bunch

  • Cottage cheese (paneer) , grated 200 grams

  • Salt to taste

  • Potatoes , boiled, peeled and grated 2 medium

  • Onion , finely chopped 1 medium

  • Green chillies , finely chopped 1-2

  • Cumin seeds (jeera) 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Fresh coriander leaves , chopped 1 tablespoon

  • Oil for shallow frying

  • Tomato ketchup to serve

Method

Step 1

Take fenugreek leaves in a bowl, add salt, mix and set aside for 15-20 minutes or till it leaves water.

Step 2

Take potatoes in a large mixing bowl, add onion, green chillies, cumin seeds, cottage cheese, red chilli powder, garam masala powder, cumin powder, turmeric powder and coriander leaves and mix well. Squeeze out excess water from fenugreek leaves, add to cottage cheese mixture along with some salt and mix well.

Step 3

Divide the fenugreek leaves-cottage cheese mixture into equal portions, shape them into balls and flatten them slightly between your palms.

Step 4

Heat sufficient oil in a non-stick pan, place the tikkis in it and shallow-fry, turning sides, till both sides are cooked and evenly golden. Drain on absorbent paper.

Step 5

Arrange them on a serving platter and serve hot with tomato ketchup.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.