Paneer Cutlet (Paneer Tikki Snack)

Paneer Cutlet also known as Paneer Tikki, are simple quick and delicious vegetarian patties made with paneer, vegetables, spices and herbs. These Paneer Cutlet are a staple in my home and are mostly eaten as an after school snack with Mint Chutney or Coriander Chutney. When the mood kicks in for a Chaat, we also transform these to Tikki Chaat. A lot of times, I make them an extra-large in size so they go into our Burgers as patties. No matter how you serve them, these taste amazing!

These paneer tikki are toddler friendly, if you skip the green chilies and reduce the other spices. Paneer cutlet also go well in the school box for a Mid-morning snack.

I love baking these in the oven or in the air fryer but they can also be pan fried. I have shown both the ways to make them.

What is Paneer Cutlet

Paneer cutlet are Indian pan-fried patties made with paneer as the key ingredient. Various vegetables and bread are used for the binding. The patty dough is spiced with Indian spices like ginger, red chilli powder, turmeric and garam masala.

The dough is shaped to patties and pan-fried, baked or air fried to perfection until crisp.

This is a decade old recipe on the blog, so please bear with the pictures. I always love to go back to my old recipes and update them with the modifications I make for my growing kids. I have updated with some options and substitutes which are tried and tested.

As kids grow up, they begin to enjoy more flavors and textures in their foods. So you can also make these spicier too for older kids or grown-ups.

Note that these paneer cutlet cannot be deep fried as I have not tested, for the simple reason they turn out good and healthy without deep frying. I don’t feel the need to deep fry.

About this Recipe

This recipe uses crumbled Homemade Paneer that’s unset but completely drained. Feel free to replace it with store bought paneer. You actually won’t know the difference. In the pictures below I have used coarsely crushed sweet corn and a lot of times I use mixed vegetables like potatoes, peas & carrots.

Use whatever you have in hand, but note that your paneer cutlets will have the taste of the veggies you use. Avoid using veggies that you don’t like or prefer.

To absorb the excess moisture I have used stale bread but the recipe works very well with bread crumbs, sattu (roasted chana dal flour) or poha powder. I have tested this recipe with all of these.

For more Paneer Recipes, you can check
Paneer cheese toast
Dahi kabab
Paneer 65
Paneer sandwich
Chilli paneer
Paneer pakora

Photo Guide

How to Make Paneer Cutlet (Stepwise photos)

Preparation

1. To a mixing bowl, add all the ingredients.

• 1 cup paneer crumbled (Indian Cottage Cheese)
• ¾ cup boiled mashed vegetables like potato, carrot, peas or crushed boiled sweet corn
• 2 to 3 green chilies chopped (optional, adjust)
• ¼ cup bread crumbs or powdered poha (adjust as needed)
• 1 teaspoon ginger paste
• ¼ teaspoon cumin or jeera seeds or ½ teaspoon cumin powder
• 1 medium onion fine chopped optional
• 1/8 teaspoon turmeric
• ¾ teaspoon garam masala powder (for toddlers, add a pinch of black pepper)
• 2 tablespoons coriander leaves chopped
• ¼ to 1/3 teaspoon salt

I have used boiled sweet corn that I pulsed in the grinder and bread slices.

2. Mix all the ingredients to form a dough that is fairly moist but not too loose. Taste test and adjust salt, spice etc.

Make Paneer Cutlet

3. Take small portions and make them to patties. To bake place them on a greased foil or butter paper. Preheat the oven to 220 C or 430 F for at least 15 minutes. Then place the tray in the middle rack. Bake them for 10 to 15 minutes and then turn them to the other side. Continue to bake for another 10 to 12 minutes until golden and slightly crisp.

4. To Pan fry them, heat 1 tablespoon oil in a pan. When the pan is really hot, place the tikkis on the pan. Fry them until golden. Be careful while turning them to the other side. Fry them on both the sides until golden.

5. Brush them with ghee or oil while still hot.

Serve Paneer Cutlet hot with this Coriander chutney.

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