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Capsicum Aloo Paneer Tikki

Capsicum Aloo Paneer Tikki made from mashed potatoes, capsicum, paneer and spices jazzed up with an assortment of sweet and sour chutneys or ketchup serves best as an appetiser.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Appetizer
Cuisine: Indian
Servings: 12 to 16 tikkis depending on the size
Author: Padma


  • 1 Table spoon oil
  • 1 inch ginger finely chopped
  • 4 garlic pods finely chopped
  • 3 to 4 green chillies
  • ½ cup of spring onions finely chopped
  • 1 cup capsicum tri coloured, finely chopped
  • ½ teaspoon of red chilli powder
  • 4 to 5 Potatoes boiled peeled and mashed
  • 1 cup grated or crumbled Paneer
  • ½ cup coriander finely chopped
  • ¼ cup chives finely chopped
  • 1 teaspoon amchur powder or dry mango powder
  • ½ teaspoon chaat masala
  • ½ teaspoon garam masala powder
  • Required salt
  • Other ingredients:
  • 2 to 3 Tablespoons all purpose flour or maida diluted to form a batter in ½ cup water with a pinch of salt
  • 1 cup breadcrumbs prepared from day old bread slices processed in a food processor until finely chopped
  • Required oil for shallow frying tikkis or patties


  • Heat oil in a skillet over medium heat and add ginger, garlic and green chillies. Sauté for a minute and then add spring onions. Stir till translucent for a minute.
  • Now add finely capsicum, stir for a minute.
  • Add chilli powder and sauté for a minute and turn off the heat.
  • Add this mixture to the mashed potatoes.
  • Crumble or grate paneer and add to the mashed potatoes.
  • Add generous amounts of finely chopped coriander and chives to the above mixture.
  • Add amchur powder, chaat masala, garam masala powder and salt.
  • Mix everything to a smooth and pliable mixture.
  • Adjust salt if required.
  • Now take some mixture in your hands, shape them into even sized balls and set aside.
  • Now dip each ball in the flour batter, roll over the breadcrumbs to coat the surface and gently tap with your fingers to flatten them.
  • Repeat the process for all the balls.
  • Now smear some oil in a non-stick griddle over medium heat and shallow fry all the tikkis till golden brown and crisp on both sides.
  • Serve hot tikkis with tomato ketchup, spicy homemade sweet and sour tomato sauce, green chutney or any dip of your choice.


1. Adjust spice levels with green chillies.
2, Ginger and garlic quantities are purely personal choice, so feel free to use to suit your taste.
3. Boiled potatoes should be mashed well without any lumps.
4. You can boil potatoes using any method, though I have used pressure cooker method.
5. Sometimes I make tikkis with all raw ingredients with no sautéing involved, but in that case I finely chop everything. Do try this sometime because it tastes very refreshing.
6. In case the Potato mixture becomes too soft and loose, you can add some breadcrumbs or corn flour or gram flour to the potato mixture and mix to remove excess moisture.
7. Fry tikkis over medium heat to get a crispy outer crust.