Made with paneer, broccoli, and roasted makhana, this tikki chaat offers a crispy texture and bursts of flavor with every bite. Whether you’re fasting or simply looking for a healthy option, this Paneer & Broccoli Tikki Chaat is here to satisfy your cravings guilt-free!
Why To Make It?
Healthy and guilt-free: This tikki is air-fried, making it a lighter alternative to the traditional deep-fried versions. Perfect for Navratri fasting: The recipe uses fasting-friendly ingredients like rock salt and makhana, so you can enjoy it during your Navratri vrat. Loaded with nutrients: Paneer adds protein, broccoli brings fiber and vitamins, while makhana offers a crunchy, nutritious base. Customizable: You can make this recipe your own by tweaking the toppings and chutneys.
Ingredients
Boiled Potatoes: Adds body and helps bind the tikki mixture. Steamed Broccoli: High in fiber and vitamins, broccoli gives these patties a nutritious boost. Roasted and Crushed Makhana (Fox Nuts): Adds a lovely crunch and a touch of protein to the patty. Mashed Paneer: A great source of protein and calcium, paneer brings softness and richness to the tikki. Fresh Coriander: Adds freshness and a hint of earthy flavor. Green Chilies: For a little heat to balance the richness of the paneer and potatoes. Rock Salt: Used during fasting, it enhances the flavor without overpowering. Ghee: Adds flavor and helps the tikki get crispy whether you’re frying or air-frying.
See recipe card for quantities.
Instructions
In a large bowl, mix together boiled potatoes, chopped steamed broccoli, roasted and crushed makhana, and mashed paneer. Now, season with chopped coriander, green chilies, and rock salt, then shape the mixture into small round tikkis.
Brush each tikki with ghee and air fry at 200°C for 12 minutes, flipping them halfway to ensure they are crispy on both sides.
Serve the crispy tikkis with a chutney and a sprinkle of roasted cumin.
Substitutions
Broccoli: You can swap broccoli with cauliflower or spinach if you prefer. Paneer: Use tofu instead of paneer to make this recipe vegan. Ghee: If you don’t have ghee, olive oil or butter works just as well. Makhana: Swap makhana with roasted peanuts or crushed rice flakes for a different texture.
Variations
Cheese twist: Add some grated cheese to the tikki mixture for extra creaminess. Spicy version: Amp up the spice level by adding red chili powder or garam masala to the tikki mix. Nutty touch: Mix some crushed almonds or cashews into the tikki for added crunch. Minty fresh: Add mint chutney as an extra layer of flavor for a refreshing taste. Tangy Toppings: Squeeze a bit of lemon juice over the finished chaat for a tangy kick.
Storage
You can store leftover tikkis in an airtight container in the fridge for up to 2 days. To reheat, simply pop them back into the air fryer for 5 minutes or until crispy. Alternatively, you can reheat them on a pan with a little ghee.
How to serve
Serve the Paneer & Broccoli Tikki Chaat hot, topped with yogurt, chutneys, and pomegranate seeds for a burst of flavor. Enjoy it as a snack or even as a light meal during your Navratri fast.
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