Methi Malai Tikkis taste so delicious and my son loves it for his school lunch. It is a quick recipe and also an amazing way to use Methi leaves. We use Methi in Thepla or make a Gujarati shaak using it. You probably have never seen methi being used in tikkis. These are packed with nutrients and it’s an innovative way to use them.
Methi or Fenugreek leaves are packed with nutrients. It reduces cholesterol, prevents diabetes and reduce heart problems. It helps with milk production for nursing mother. Methi is high in fiber and helps cleanse the intestines. Paneer adds good fats and is rich in protein. Potato is just used for binding the paneer and fenugreek leaves.
It is very important to think about how we can be creative veggies when making school lunches. We use methi leaves in thepla or shaak in my house and here is another way to use them. I made these delicious tikkis and my son approved of them. He could not tell that he was eating Methi and these tikkis are packed with so much nutrients.
How to make Methi Malai Tikkis ?
If you are using fresh methi leaves wash the leaves and chop them
If you are using frozen methi leaves, defrost them and squeeze the water out
Boil 1 potato and add it to the methi leaves
Add shredded paneer to the potato and methi leaves
Add dry spices like salt, amchoor powder, turmeric powder, chaat masala, red chili powder and dry fenugreek leaves
Mix it well and form tikkis in desired shape
Shallow fry the tikkis in a pan
Once the tikkis are crispy and brown on both sides, pack them in school lunch box along with ketchup
Methi Malai Tikkis | Methi & Paneer Bites
- 1/2 cup fresh or frozen methi leaves
- 1 boiled potato 1 cup mashed
- 1/2 cup shredded paneer
- 1 tsp amchoor powder
- 1 and 1/2 tsp red chili powder or 2 crushed green chili
- Salt as needed
- 1/4 tsp turmeric powder
- 1/2 tsp chaat masala
- 1 tablespoon dry fenugreek leaves
- 2 tablespoon olive oil to cook tikkis
- 1 tablespoon ketchup to serve the tikkis
- f you are using fresh methi leaves wash the leaves and chop them
- If you are using frozen methi leaves, defrost them and squeeze the water out
- Boil 1 potato and add it to the methi leaves
- Add shredded paneer to the potato and methi leaves
- Add dry spices like salt, amchoor powder, turmeric powder, chaat masala, red chili powder and dry fenugreek leaves
- Mix it well and form tikkis in desired shape
- Shallow fry the tikkis in a pan
- Once the tikkis are crispy and brown on both sides, pack them in school lunch box along with ketchup
Bowl to mix the tikki stuffing, pan to shallow fry the tikkis, grater to shred paneer
Can store them at Room temperature or you can also freeze the 1/2 cooked tikkis and save them for later use. You can put them fridge and use them next day
Serve it along with chutney or ketchup and you can also stuff this in sandwiches or serve it on salads
You can skip the potato and use poha or breadcrumbs to bind the tikkis. You can corn flour to make them crispy. To make them jain you can use raw banana. Use tofu instead of paneer to make them high in protein.
You can form tikkis into desired shape.
Cook the tikkis till they are brown on both sides on low heat.
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