The Ingredients
The Base:
- 1 cup cooked quinoa (make sure it’s well-drained and fluffy)
- 1 cup paneer, grated
- 1/2 cup finely chopped vegetables (carrots, bell peppers, and spinach work best)
The Binding & Flavor:
- 2–3 tbsp chickpea flour (besan) or breadcrumbs (to hold it together)
- 1–2 green chilies, finely chopped
- 1 tsp ginger-garlic paste
- Spices: 1/2 tsp cumin powder, 1/2 tsp turmeric, 1 tsp garam masala, and salt to taste
- Fresh cilantro, chopped
- Oil for pan-frying
Instructions
- Prep the Mix: In a large bowl, combine the cooked quinoa, grated paneer, and chopped veggies.
- Season: Add the ginger-garlic paste, chilies, cilantro, and all the dry spices. Mash it slightly with your hands to help the paneer and quinoa bond.
- Bind: Sprinkle in the chickpea flour one tablespoon at a time. You want a consistency that holds its shape when you press a ball together. If it’s too wet, add a little more flour.
- Shape: Grease your palms with a little oil and shape the mixture into small, flat patties (tikkis).
- Cook: Heat a non-stick skillet with 2 tablespoons of oil over medium heat. Place the fritters in the pan and cook for 3–4 minutes per side.
- The Goal: You’re looking for a deep golden-brown crust. Avoid flipping them too early, or they might crumble!
Pro-Tips for Success
- Squeeze the Veggies: If you’re using watery vegetables like zucchini or shredded carrots, squeeze out the excess moisture with a paper towel before adding them to the bowl.
- Chilling: If you have time, pop the shaped patties in the fridge for 15 minutes before frying. This helps them stay intact in the pan.
- Serving: These pair perfectly with a spicy mint chutney or a tangy yogurt dip.
Note: If you prefer an even healthier version, you can bake these at 200°C for about 20–25 minutes, flipping halfway through, though they won’t be quite as “crunchy-fried” as the stovetop version.