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Dig into this mashup that blends Indian spices and good old Western comfort. You've got a vegetarian patty made from paneer and spuds, full of punchy flavors that'll even get meat fans drooling.
I whipped these up trying to wow my veggie pals at a summer barbecue. Now it’s our staple for weekends. Even meat eaters end up begging for more.
Tasty Ingredients
- Paneer blocks: This soft Indian cheese is a blank canvas for spices and gives the patties their character
- Boiled potato: Keeps things sticking together and adds a bit of creaminess
- Roasted peanuts: Sneak in that surprise crunchy texture and a bit of earthy flavor
- Spring onions: Light oniony flavor lifts up the richness
- Fresh ginger and garlic: Bring those classic Indian aromas right to your kitchen
- Green chilies: Want some heat? Toss these in and control the fire
- Chaat masala: Lively spice mix that gives a kick of tang and big flavors
- Kasuri methi: Dried fenugreek leaves—smells a bit like maple syrup and really takes it up a notch
- Cornflour: This keeps the patties together and helps them crisp up nicely when you fry
Simple How-To
- Soften paneer:
- Pop store-bought paneer into boiling water for 10 minutes to make it nice and soft. After that, drain the water and use your hands to crumble it into bits.
- Mix up your patties:
- Grate the boiled potato and add it straight in with the crumbled paneer. This helps everything stick. Now throw in the rest—chopped roasted peanuts, sweetcorn if you like, spring onion, minced ginger and garlic, green chili, and all those spices. Mix until it's all evenly spread out.
- Shape the rounds:
- Grab handfuls and roll them into thick, round patties. Don’t squish too hard or they’ll go tough. You should end up with about 8 generous pieces.
- Get cooking:
- Pour 2-3 spoons of neutral oil into a frying pan on medium heat. Carefully lay down the patties with space between each. Fry for about 4-5 minutes on each side so they get a golden crust—thanks to the cornflour—while staying soft inside.
You know what takes these over the top? Chaat masala. It's super tangy and spicy, totally changes the game. I only learned this trick when my mom told me her secret for getting that real street food taste at home.
Zingy Green Chutney Mayo
Bright green chutney mayo totally wakes up these burgers. Blend up coriander, ginger, garlic, chilies, and mayo till smooth. This sauce is creamy, herby, and a little bit spicy. Chill it for at least 15 minutes to let the flavors come together.
Make It Your Own
These paneer burgers are all about playing around. Toast your buns with ghee for extra crunch. Add beet slices for a sweet note, or cucumber for coolness. Red onion brings a sharp snap. Want even more Indian magic? Throw on a handful of crispy sev for an awesome finish.
Easy Vegan Swap
Want to skip the dairy? No problem. Swap the paneer for firm tofu that's been pressed and smashed up. Use your favorite vegan mayo in the chutney. The spice blend works perfectly well with plant proteins, so you still get those big Indian flavors in a plant-friendly burger.
Dig into these paneer tikki burgers when you want a fun, filling meal bursting with flavor. They're a hit every time.
Foire aux questions sur la recette
- → How far in advance can I prep the paneer tikkis?
Go for it up to a whole day ahead, then just chill them in the fridge under a cover. You can also stash them uncooked in the freezer for a month. For freezing: set them out on a lined tray, freeze solid, move them to a bag, and cook straight from frozen—just give them a little more time on the heat.
- → Don't have paneer—what can I swap in?
No paneer? Try halloumi, pressed tofu (get the liquid out first), or ricotta that's been squeezed dry. Each has its own vibe, but they're all good with the spices here.
- → Are these burgers hot and spicy?
They're a bit spicy since there's three green chilies in both the mix and the chutney. If you want it less fiery, use less chili or ditch the seeds. Swap in sweet paprika for the Kashmiri chili powder if you want something extra mild.
- → What goes well on the side?
Serve these guys with kachumber salad, masala fries, or some roasted veggies. Like it light? Go with greens tossed with lemon. Or chill it down with a scoop of raita or crunchy cukes.
- → Can I make this totally dairy-free?
Yep, just switch the paneer for hard tofu (squeeze out the water first and crumble it up). For the chutney spread, grab vegan mayo. If you want more cheesy flavor in the patty, toss in a spoonful of nutritional yeast.
- → How should I warm up patties if there's leftovers?
To get that crispy bite back, heat leftovers in a pan over medium with a dab of oil. An oven at 350°F (175°C) for about 10 minutes works too. Try not to nuke them or they'll get kind of mushy.