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This paneer tikki burger is a delicious fusion of traditional Indian flavors and Western comfort food. The spiced paneer and potato patties offer a vegetarian alternative to classic burgers while delivering bold, aromatic flavors that will satisfy even dedicated meat eaters.
I created these burgers when trying to impress my vegetarian friends at a summer cookout. Now they've become our go to for weekend gatherings where even the most devoted carnivores ask for seconds.
Ingredients
- Paneer blocks: The foundation of our tikki patties offering a mild cheese flavor that absorbs all the wonderful spices
- Boiled potato: Provides structure and helps bind everything together
- Roasted peanuts: Add unexpected crunch and nutty depth
- Spring onions: Bring a fresh mild onion flavor that complements the rich cheese
- Fresh ginger and garlic: Form the aromatic base essential for authentic Indian flavors
- Green chilies: Introduce heat that can be adjusted to your preference
- Chaat masala: A complex spice blend that adds tangy umami notes
- Kasuri methi: Dried fenugreek leaves with their distinct maple like aroma that elevates the entire dish
- Cornflour: Helps bind the patties and creates a wonderful exterior texture when fried
Step-by-Step Instructions
- Prepare the paneer:
- Soak shop bought paneer in boiling water for 10 minutes to soften its texture. This step is crucial as it transforms the typically firm and dry store bought paneer into a soft pliable base for our tikkis. After soaking drain thoroughly and crumble by hand into small pieces.
- Create the tikki mixture:
- Grate the boiled potato directly into the crumbled paneer ensuring even distribution. The potato acts as both a binder and texture softener. Add all remaining ingredients including the chopped peanuts sweetcorn spring onions minced ginger garlic green chilies and spices. Thoroughly mix until all components are evenly distributed throughout.
- Form the patties:
- Take generous portions of the mixture in your hands and shape into round flat patties about 1 inch thick. Press firmly to ensure they hold together while cooking but avoid compacting too tightly which can make them dense. This recipe yields 8 substantial patties.
- Cook the tikkis:
- Heat 2-3 tablespoons of neutral oil in a large skillet over medium heat. Once hot carefully place patties in the pan leaving space between them. Cook for 4-5 minutes per side until a beautiful golden brown crust forms. The cornflour helps create this crispy exterior while maintaining a soft interior.
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The chaat masala is truly the secret ingredient here. Its complex tangy spicy flavor profile transforms these burgers from good to extraordinary. I discovered this when my mother suggested adding it to the mixture saying it was her secret weapon for making street food at home taste authentic.
Making The Green Chutney Mayo
The vibrant green chutney mayo brings these burgers to life with its herbal freshness and subtle heat. Simply blend fresh coriander ginger garlic green chilies and mayonnaise until smooth. This creates a luscious sauce that complements the spiced paneer tikki perfectly. Refrigerate for at least 15 minutes before serving to allow flavors to meld together.
Customizing Your Burger
These paneer tikki burgers welcome personalization. For added crunch consider toasted burger buns brushed with ghee. Sliced beets offer earthy sweetness while cucumber provides refreshing contrast to the spiced patty. Red onions add sharpness that cuts through the rich flavors. For a truly Indian experience add a sprinkle of sev thin crispy chickpea noodles for extra texture and flavor.
Making It Vegan
Transform this recipe into a vegan delight with a few simple swaps. Replace paneer with firm tofu pressed and crumbled. Use vegan mayonnaise for the green chutney sauce. The beauty of this recipe is its flexibility while maintaining authentic Indian flavors. The spice blend works equally well with plant based proteins creating a satisfying vegan burger option.
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Enjoy these hearty paneer tikki burgers as a satisfying meal that's packed with flavor and perfect for any occasion.
Frequently Asked Questions
- → Can I make the paneer tikki patties ahead of time?
Yes, you can prepare the patties up to 24 hours in advance and store them covered in the refrigerator. You can also freeze the uncooked patties for up to 1 month. Just place them on a tray with parchment paper, freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
- → What can I substitute for paneer?
If paneer isn't available, you can use halloumi cheese, firm tofu (pressed to remove excess water), or ricotta that has been drained and pressed. Each will give a slightly different texture and flavor, but will work well with the spices in this dish.
- → How spicy are these burgers?
With three green chilies in both the patties and the chutney, these burgers have a moderate heat level. You can adjust the spiciness by reducing the number of chilies or removing the seeds. For a milder version, substitute the Kashmiri chili powder with sweet paprika.
- → What can I serve with these burgers?
These paneer tikki burgers pair wonderfully with masala fries, a simple kachumber salad, or roasted vegetables. For a refreshing side, serve with raita or a simple cucumber salad. If you want to keep the meal lighter, a side of mixed greens with lemon dressing works beautifully.
- → Is there a way to make these vegan?
Yes, you can substitute the paneer with extra-firm tofu that has been pressed and crumbled. Use vegan mayonnaise for the green chutney spread. You may want to add a tablespoon of nutritional yeast to the patty mixture to provide a cheesy flavor that would be lost without the paneer.
- → What's the best way to reheat leftover patties?
For the best texture, reheat leftover patties in a skillet over medium heat with a small amount of oil. This will help restore their crispy exterior. You can also reheat them in an oven at 350°F (175°C) for about 10 minutes. Avoid microwaving if possible, as this can make them soggy.