Two Delicious Tikkis for Diwali – A Celebration of Colours, Flavours and Togetherness

Paneer Potato Tikki & Beetroot Corn Paneer Tikki with Hung Curd Dips

A plate of freshly made tikkis instantly makes a celebration feel complete. Crisp on the outside, soft and flavourful on the inside, served with an assortment of chutneys and dips — tikkis are undoubtedly one of the most loved starters in Indian homes.

And the beauty of Indian tikkis lies in their endless variety. From humble potatoes and lentils to seasonal vegetables, paneer, yogurt, almost anything can be transformed into a delicious tikki. Every region has its own version, every household its own favourite, and every celebration seems to find room for at least one platter of these golden, crispy delights.

Tikkis are wonderfully versatile too. Enjoy them simply with mint chutney or tangy tamarind dip; dress them up with yogurt, spices, and chutneys for a delicious chaat; or serve them with a generous helping of ragda or ghugni (yellow peas curry) for something more comforting and substantial.

This Diwali, I decided to make two varieties — Paneer Potato Tikki and Beetroot Corn Paneer Tikki.

One is comforting and familiar, with the delicate richness of paneer and potatoes, while the other is beautifully vibrant, with the earthy sweetness of beetroot, little bursts of corn, and soft paneer bringing everything together.

I absolutely love a good chaat, especially when the tikkis are generously covered with sweet, spicy, and tangy chutneys. In fact, I enjoyed these as ragda patties with homemade ghugni too! But when it came to styling and serving them for the festive table, I wanted the tikkis themselves to shine.

Those golden crusts, the rich pinkish-red colour of beetroot and the little flecks of herbs were far too beautiful to hide beneath layers of chutney. So instead, I paired them with two simple hung curd dips, allowing their colours and textures to remain the stars of the platter.

Sometimes, a little restraint on the plate makes the food even more inviting.

That’s what I love most about festive cooking — taking familiar ingredients, creating something delicious, and presenting them with a little extra love.

Ingredients

• 2 medium potatoes, boiled and mashed
• 200 g paneer, finely grated
• 2 tbsp cornflour or rice flour
• 1 green chilli, finely chopped
• 1 tsp grated ginger
• ½ tsp roasted cumin powder
• ½ tsp chaat masala
• ¼ tsp garam masala
• 2 tbsp finely chopped coriander leaves
• Salt to taste
• Oil or ghee for shallow frying

Method

1. In a mixing bowl, combine the mashed potatoes and grated paneer. Make sure the potatoes have cooled completely and contain very little moisture.
2. Add the cornflour, green chilli, ginger, roasted cumin powder, chaat masala, garam masala, coriander, and salt.
3. Mix everything gently until you have a soft but firm mixture that holds its shape.
4. Divide the mixture into equal portions and shape them into small, slightly flattened round patties.
5. Refrigerate for 15–20 minutes to help them firm up.
6. Heat a little oil or ghee in a flat pan over medium heat. Arrange the tikkis without overcrowding.
7. Shallow-fry until both sides turn beautifully golden and crisp.
8. Serve warm with your favourite chutney or hung curd dip.

Styling tip: Make the tikkis slightly smaller than usual for a festive appetizer platter. Their golden crust looks particularly beautiful against a white or neutral ceramic plate, with a few fresh coriander leaves scattered around.

Recipe 2: Beetroot Corn Paneer Tikki

Ingredients

• 1 medium beetroot, grated
• ¾ cup sweet corn kernels, boiled and roughly crushed
• 150 g paneer, grated
• 1 small potato, boiled and mashed
• 3 tbsp breadcrumbs, plus extra if required
• 1 tsp ginger, grated
• 1 green chilli, finely chopped
• ½ tsp roasted cumin powder
• ½ tsp red chilli powder
• ½ tsp chaat masala
• 2 tbsp fresh coriander, chopped
• Salt to taste
• Oil for shallow frying

Method

1. Grate the beetroot and gently squeeze out the excess moisture. This will help the tikkis hold their shape.
2. In a mixing bowl, combine the beetroot, crushed sweet corn, grated paneer and mashed potato.
3. Add breadcrumbs, ginger, green chilli, cumin powder, red chilli powder, chaat masala, coriander and salt.
4. Mix everything. If the mixture feels too soft, add another tablespoon of breadcrumbs.
5. Shape into small, even patties and refrigerate for approximately 20 minutes.
6. Heat oil in a non-stick or well-seasoned pan and shallow-fry over medium heat until both sides develop a light, crisp crust.
7. Handle them gently while turning to preserve their shape and colour.
8. Serve warm with the dips.

Styling tip: Beetroot brings such a gorgeous natural colour to this tikki that it needs very little embellishment. Pair it with a pale, creamy dip to create a beautiful contrast. A scattering of crushed pistachios or fresh microgreens can make the presentation feel even more festive.

Two Simple Hung Curd Dips

Instead of covering the tikkis with chutneys, I decided to serve them with two creamy hung curd dips. They are refreshing, easy to prepare, and let the colours of the tikkis stand out.

A Little Festive Thought

Diwali is such a beautiful reminder of how much joy there is in coming together. The food, the lights, the conversations around the table, and the familiar aromas drifting from the kitchen all become part of memories we carry for years.

I love the idea of a festive platter that offers a little something for everyone. Some may reach for the familiar potato and paneer tikki; others may be tempted by the beautiful beetroot version. Some will enjoy them with creamy dips, while others, like me, won’t be able to resist adding a generous spoonful of chutney!

And perhaps that is the true beauty of Indian food. There is always room for another flavour, another interpretation and another way to share something delicious.

This Diwali, I hope you find time to cook something special, gather around the table with your loved ones, and pray together for a brighter, kinder, and more peaceful world.

Wishing you all a beautiful Diwali, filled with warmth, love, light, and delicious food.

With love,
Fahmim | Magic Ingredient