Patties. Tikkis. Cutlets. Kebabs. All interchangeably used, albeit with minor variations but nevertheless palate tickling stuff. I find Tikkis very versatile and reasonably easy to feed my kid with veggies that she wouldnt touch otherwise with a barge pole ! But Paneer !! Ah… thats a totally different story – the princess would eat Paneer everyday without a whimper, and quite likes the texture it imparts – be it in Paneer Gulab Jamun, Palak Paneer, Paneer Tikka Frankie or a Paratha.
By now, I must have all you Paneer lovers out there salivating right? If so, I bet you would love today’s post with Paneer and Corn in a delectable tikki – so soft on the inside , almost like silk, and crusty on the outside (well, the paneer- loving genes passed to kiddo from me :D)… Quick to make, its a thorough party pleaser too as you can make the patties well in advance, and just bake them before serving. Do try this out and let me know how you and your family liked it..
Linking this to Blogging Marathon #37 and Baked Treats for Kids, hosted by PJ
Prep time : 20 mins | Bake time : 15 mins | Makes : 12 medium sized Tikkis
Spice Level : Medium
Difficulty level : Easy
Ingredients:
- Panner – 100 gms*
- Corn Kernels – 1/4 cup* (* I used frozen Corn and Panner, but fresh works as well)
- Grated Carrots – 3 TBSP
- Salt – to taste
- oil – to bake
- Fresh Coriander – 3 TBSP – finely chopped
- Raisins – a handful
- Cashews – a handful
- Bread crumbs – 1/4 cup (divided use)
- Turmeric – 1/2 tsp
- Green chillies – chopped finely – 1 tsp
Dry masalas:
- Amchur – 1/2 tsp
- Red chilli powder – 1 TBSP
- Kitchen King Masala -1/2 TBSP
- Kasoori Methi – 2 tsp (crushed)
Method:
Thaw frozen corn for 10 mins and blitz it in a mixer till its powdery, but not pasty. If you are using fresh corn, the process is the same.
If using fresh Paneer, crumble it slightly till it resembles bread crumbs. As I was using frozen, i brought it to room temperature and slightly blitzed it again like the corn separately.
In a large bowl, add all the above ingredients except salt and cashews. Divide into equal sized portions and flatten out like kebabs or tikkis. Press half a cashew (broken lengthwise) on each of the kebabs
Cling wrap them and refrigerate for 25-30 mins.
Meanwhile preheat oven to 160 Deg C for 10 mins
Arrange the kebabs over a greased / lined tray. Spray little oil on top and bake for 12-15 mins till both sides are crusty brown. Rest on a wired rack for few minutes.
Serve with Green Coriander chutney, lemon wedges.
Yummy cutlet
look very taste………………………
Inviting platter of kebebs! How could any one resist these, let alone kids. Yum!
kebabs look gorgeous – they must taste amazing
they look beautiful and inviting…how are you btw
Inviting me over?
who can resist this deliicous kabeb 🙂 I feel like grabbing some inviting kebabs right away 🙂 Very nutritious one !! perfectly done dear !!
Wow and baked it has turned out so well too…I can have this right now Kalyani..:)
So healthy! Would love to try it out soon. And archive entries are allowed to a max. of 5.No limit for fresh entries though 🙂
wow tis s healthy munch..
This looks so tempting! Loaded with vegetables and protein, this is a perfect treat for kids.
Very tempting, Kalyani. I make these cutlets with different ingredients all the time but never tried baking it 🙂
That is a delectable kebab and its baked too, so both tasty and healthy. yumm!!