Paneer Tikki Recipe

Here’s everything to grab from your kitchen:

• Madhusudan Paneer – 200 grams (get the fresh stuff – it makes a huge difference)
• Madhusudan Desi Ghee – 3-4 tablespoons for frying
• Potatoes – 2 medium ones, boiled
• Madhusudan Frozen Green peas – half a cup (adds nice color and sweetness)
• Sendha namak – As per your taste
• Green chilies – 2 or 3, finely chopped
• Fresh ginger – 1 inch piece, grated
• Cumin powder – Half a teaspoon
• Black pepper – 1/4 teaspoon
• Fresh coriander – 2 tablespoons, chopped
• Singhare ka aata – 3-4 tablespoons

The Art of Making Perfect Paneer Tikkis for Vrat

Step 1-

Start by mashing up that paneer really well. Get your hands in there or use a fork. You want it smooth with no big chunks left behind.

Step 2-

Your boiled potatoes need to be completely cool before you peel and mash them. Hot potatoes will make everything sticky. Once they’re mashed nice and smooth, mix them right into your Madhusudan Fresh Paneer.

Step 3-

Now here’s where it gets fun, add those Madhusudan frozen green peas. Mash about half of them so they blend in, but leave the rest whole. They’ll give you these little pops of sweetness when you take a bite.

Step 4-

Time for spices! Add Sendha namak, those chopped green chilies, grated ginger, cumin powder, and black pepper. Mix everything together until it smells amazing. 

Step 5-

Add the fresh coriander and mix again. This is when the mixture really starts looking and smelling like something special.

Step 6-

Sprinkle that singhare ka aata over everything and mix it gently. This stuff is what holds everything together, so don’t skip it. The mixture should feel just right – not too wet, not too dry.

Step 7-

Roll the mixture into balls the size of your palm, then flatten them into disc shapes. They don’t have to be perfect circles – homemade food always looks better when it’s got character.

The thing about using Madhusudan products is you can actually taste the quality. Madhusudan soft paneer stays creamy and doesn’t get rubbery when you cook it. And Madhusudan desi ghee? You know that taste you remember from years ago, That’s exactly what you get with this Madhusudan desi ghee. It brings back all those memories of special meals.

The Cooking Magic

Heat up your Madhusudan Desi Ghee in a pan over medium heat. Don’t rush this part, let it get properly warm. When you drop these paneer cutlet or tikkis into the pan, you should hear that satisfying sizzle.

Cook each side for maybe 3-4 minutes until they’re golden brown. Flip them carefully to avoid breaking.

Serving and Enjoying

These Paneer Tikkis taste incredible on their own, but they’re even better with some Madhusudan Dahi on the side. The cool yogurt balances out the warm, crispy tikkis perfectly. Green chutney (Vrat friendly) works great too if you’ve got some made.

You can shape these however you want. Kids love when you make them into little balls instead of flat patties. You can make them extra small for parties. What makes this paneer recipe for vrat really works is using quality ingredients. Madhusudan’s paneer has this creamy texture that doesn’t get tough when you fry it.

Madhusudan Desi ghee gives you that rich, authentic taste that makes everything better. You’re not just getting nutrition during your fast – you’re also getting food that actually satisfies.

These tikkis freeze well too. Make a big batch and keep some for later. Just reheat them in a pan with a little Madhusudan Desi ghee when you’re ready to eat.

During fasting periods, food becomes more than just fuel. It’s comfort, tradition, and something to look forward to. This paneer tikki recipe checks all those boxes while keeping you energized throughout your spiritual journey.

Happy Navratri!