Matar Paneer Tikki Recipe: There is something truly delightful about biting into a *tikki*—golden and crispy on the outside—to reveal a soft, flavorful filling of *paneer* (cottage cheese) and green peas. These *matar-paneer tikkis* are perfect to serve with evening tea or as a breakfast treat for the family on a day off. The outer layer is made from boiled potatoes, while the center is filled with a mixture of peas and *paneer* cooked with onions, ginger-garlic, and various spices. A light coating of breadcrumbs ensures a satisfying crunch once pan-fried. You don’t need an elaborate array of spices, but there are a few key points to keep in mind.

If the potatoes contain too much moisture, or if the filling is still hot, shaping the *tikkis* can be difficult. Furthermore, flipping them too soon after placing them in the pan may cause them to break. With a well-prepared mixture and the use of medium heat, you can easily make delicious *tikkis* at home. Serve them hot with green chutney, sweet chutney, or any sauce of your choice.

Ingredients for the Tikkis
You will need one cup of boiled green peas, 200 grams of mashed *paneer*, and two large boiled potatoes. Additionally, prepare one small, finely chopped onion, one teaspoon of ginger-garlic paste, and two to three finely chopped green chilies (adjust to taste). For spices, you will need one teaspoon of cumin powder, half a teaspoon of red chili powder, half a teaspoon of *garam masala*, and salt. Keep about half a cup of breadcrumbs on hand—some will be mixed into the potato base, while the rest will be used to coat the outside of the *tikkis*. You will also need oil for pan-frying.

Remove excess moisture from the potatoes and peas.
Allow the boiled potatoes to cool completely, then peel and mash them thoroughly. Ensure there are no large, unmashed chunks remaining. Do not leave the potatoes in the water after boiling, as excess moisture can make the mixture sticky. Similarly, after boiling the peas, drain them in a colander and let the water drip off. The peas should be soft, but not so overcooked that they release water the moment they are touched. If the paneer (cottage cheese) contains excess water, place it in a colander for a while to drain.

Lightly sauté the onions, ginger, and garlic.
Heat a little oil in a pan and add the finely chopped onions. Sauté over medium heat, stirring occasionally, until the onions soften slightly; there is no need to brown them deeply. Next, add the ginger-garlic paste and green chilies, and sauté for about a minute—just until the raw smell of the paste disappears—before adding the remaining spices. If you are making these *tikkis* for children, use fewer green chilies. It is best to chop the onions finely; if the pieces are too large, they might spill out when you try to stuff the *tikkis*.

Prepare the pea and paneer filling.
Add the boiled peas and mashed paneer to the sautéed onions. Stir in the cumin powder, red chili powder, *garam masala*, and salt. Cook for about five to seven minutes, stirring gently. You can lightly press some of the peas with a spoon to make the filling easier to stuff into the *tikkis*. There is no need to mash the entire mixture into a fine paste. If there is still moisture in the pan, continue cooking for a little longer. The filling should be dry, but be careful not to overcook the paneer, as it may become tough.

Allow the filling to cool.
Spread the prepared pea-paneer mixture onto a plate and let it cool. If the filling is too hot, it can soften the potato outer layer, causing the *tikkis* to crack when you try to seal them. Once cooled, taste a small portion to check the salt and chili levels; it is much easier to adjust the seasoning at this stage. Once the filling is ready, cover it and proceed to prepare the outer potato layer. If you notice water accumulating in the mixture while preparing the *tikki* (patties), remove the excess moisture before proceeding.

**Creating the outer layer using potatoes and breadcrumbs**
Place mashed potatoes in a large bowl. Add a little salt and about half of the breadcrumbs. Mix gently by hand until you achieve a consistency that allows you to easily form balls. If the potatoes stick too much to your hands, you can add a few more breadcrumbs; however, adding too many at once may cause the outer layer of the *tikki* to become dry. Therefore, start by adding a small amount and adjust as needed. Lightly oiling your hands will make it easier to shape the *tikkis*.

**Adding the filling and sealing the edges**
Take a portion of the potato mixture and spread it out on your palm, keeping it slightly thicker in the center and thinner toward the edges. Place a spoonful of the pea-and-paneer filling in the center. Bring the edges of the potato mixture up to cover the filling completely, and gently press the seam to seal it. Shape it into a ball and then flatten it slightly. If you are making these for the first time, use a smaller amount of filling, as overfilling can cause the outer layer to crack. Ensure that all the *tikkis* are of roughly the same thickness so that they cook evenly.

Apply a light coating of breadcrumbs.
Spread the remaining breadcrumbs on a plate. Place the prepared *tikki* (patty) onto the breadcrumbs and press down lightly on both sides so that a thin, even layer adheres to it. Ensure the edges are also coated, then shake off any excess. There is no need for a thick coating. If the *tikkis* feel too soft, you can cover them and refrigerate for about 15–20 minutes; this will make them easier to lift and flip in the pan.

Pan-fry until golden brown
Heat enough oil in a wide pan for frying the *tikkis*. Once the oil is moderately hot, carefully place the *tikkis* into the pan, leaving enough space between them to make flipping easier. Do not move the *tikkis* until the bottom layer has turned golden brown and firm. Then, use a flat spatula to gently flip them over and cook the other side. Avoid high heat, as the breadcrumbs may burn quickly. Add a little oil around the edges if needed, and remove the *tikkis* once they are crispy on both sides.

Serve the *tikkis* immediately
The *matar-paneer* (pea and cottage cheese) *tikkis* are best enjoyed while hot and crispy. Serve them with green chutney or ketchup. For a *chaat*-style experience, you can top them with a little whisked yogurt, green chutney, and sweet chutney. Add the chutneys and yogurt only at the time of serving; otherwise, the outer crust will soften quickly. Arrange the *tikkis* separately on the plate rather than stacking them, so that steam does not cause them to lose their crispiness.

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