Air fryer recipe · Starters
Amritsari Paneer Tikki
Crisp golden paneer cakes spiced the way the lanes of old Amritsar would have it.
- 18 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 190kcal
- 12.0 gprotein
- 7.4 gcarbs
- 12.8 gfat
- 1.0 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Grated paneer250 g
- Boiled potato, mashed1 medium
- Amritsari masala (anardana + ajwain)1.5 tsp
- Chopped green chilli & coriander2 tbsp
- Roasted besan2 tbsp
- Oil for brushing1 tbsp
Method
Mix the dough
Combine the grated paneer, mashed potato and roasted besan in a wide bowl. The besan absorbs moisture and binds everything so the tikkis hold their shape without cracking.
Fold in the spices
Crush the anardana and ajwain coarsely and stir them in along with chopped chilli, coriander and salt. Knead gently for a minute until the mixture turns smooth and pliable like a soft dough.
Shape and rest
Divide into eight equal portions and pat each into a thick disc about 2 cm high. Rest the discs in the fridge for ten minutes so they firm up and brown evenly.
Brush with oil
Lightly brush both faces of every tikki with oil. This thin film is what gives the air-fried crust the same shatter you would get from a tawa shallow-fry.
Air-fry to crisp
Arrange the tikkis in a single layer and air-fry at 200C for 12 minutes, flipping once at the halfway mark. They are ready when the edges are deep gold and the surface feels crusty to the touch.
