easiest way to prepare ultimate Tikka paneer fritters with cauliflower and chickpea salad

How have you been? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tikka paneer fritters with cauliflower and chickpea salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tikka paneer fritters with cauliflower and chickpea salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tikka paneer fritters with cauliflower and chickpea salad is something that I’ve loved my entire life.

Table of Contents


  • 170g (1 1/2 cups) sweet potato, coarsely grated
  • 200g paneer, coarsely grated
  • 80g (1/2 cup) wholemeal spelt flour
  • 1/2 teaspoon baking powder
  • 1/2 small red onion, finely chopped
  • 1 tablespoon fresh coriander, chopped
  • 60ml (1/4 cup) milk
  • 2 eggs
  • 2 tablespoons tikka masala curry paste
  • 2 tablespoons extra virgin olive oil
  • Lemon wedges, to serve


  • Step 1
    Preheat oven to 210C/190C fan forced. Line a baking tray with baking paper.
  • Step 2
    To make salad, place cauliflower and chickpeas on prepared tray. Drizzle with 1 1∕2 tbs oil. Sprinkle with cumin and chilli. Season. Toss to combine. Roast, stirring halfway, for 25 minutes or until tender. Whisk lemon juice, chutney and remaining oil together in a bowl. Add onion. Set aside for 2 minutes, then add cauliflower mixture and coriander.
  • Step 3
    Meanwhile, combine potato, paneer, flour, baking powder, onion and coriander in a large bowl. Make a well in centre. Whisk milk, eggs and curry paste together in a jug. Pour into well. Season. Stir to combine. Heat 1 tbs oil in a non-stick frying pan over medium heat. Spoon four 1∕3 cupfuls of mixture into the pan. Spread with a spoon. Cook, carefully turning, for 4 minutes or until golden brown and cooked through. Transfer to a plate lined with paper towel. Keep warm. Repeat with remaining oil and batter to make 8 fritters.
  • Step 4
    Toss salad to combine. Serve with fritters and lemon wedges.

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