Paneer Tikki / Cutlet - Air Fryer Recipe

Step 1: Prepare the Tikki Mixture

In a large bowl, combine 2 cups crumbled Indian paneer, 2 cups boiled and grated potatoes, 1 finely chopped onion, 2 chopped green chillies, 3 tbsp chopped coriander leaves, 1 tsp grated ginger, 1/2 tsp garam masala, 1/2 tsp chilli flakes, 1 tsp Kashmiri red chilli powder, 1/4 cup corn flour, salt as per taste, and 2 tbsp gram flour (optional). Mix all ingredients well until a uniform dough-like consistency is achieved.

Step 2: Shape the Tikkis

Grease your palms with a little oil. Take a small portion of the mixture and roll it into a ball. Gently flatten it to form a round or oval tikki shape. Repeat for the remaining mixture.

Step 3: Prepare the Slurry

In a separate bowl, combine 1/4 cup corn flour, 2 tbsp plain flour, 1/2 tsp crushed black pepper, and 1/2 tsp salt. Gradually add water, mixing continuously with a spoon, until a smooth, lump-free slurry of medium consistency is formed.

Step 4: Coat the Tikkis

Take one shaped tikki and dip it completely into the prepared slurry, ensuring it's fully coated. Then, transfer the wet tikki to a bowl of bread crumbs and coat it thoroughly on all sides. Gently press to ensure the bread crumbs adhere well. Repeat this process for all the tikkis.

Step 5: Preheat Air Fryer

Preheat your air fryer to 205°C (400°F) for 5 minutes.

Step 6: Air Fry the Tikkis (First Side)

Lightly grease the air fryer basket with olive oil. Carefully place the coated tikkis in a single layer in the air fryer basket, ensuring they are not overcrowded. Cook at 200°C (390°F) for 5-6 minutes.

Step 7: Flip and Continue Frying

After 5-6 minutes, stop the air fryer. Open the basket, gently flip each tikki using tongs, and lightly brush the top side with olive oil. Return the basket to the air fryer and continue cooking at 200°C (390°F) for another 5-6 minutes, or until golden brown and crispy.

Step 8: Serve

Once cooked, carefully remove the paneer tikkis from the air fryer. Serve hot with coriander chutney and sweet chilli sauce.

• Ensure the tikki mixture is firm enough to shape easily. If it's too sticky, add a little more corn flour or gram flour.

• When making the slurry, mix thoroughly to avoid any lumps for a smooth coating.

• Do not overcrowd the air fryer basket; cook in batches if necessary to ensure even cooking and crispiness.

• Lightly brushing with olive oil during air frying helps achieve a golden brown and crispy exterior.

• For a spicier kick, increase the amount of green chillies or chilli flakes.

• You can deep fry or pan fry the tikkis instead of air frying, adjusting cooking times accordingly until golden brown.

• Add finely chopped bell peppers or grated carrots to the tikki mixture for extra vegetables and flavor.