Veg Cheese Triangles


These veg cheese triangle tikki’s are a healthy snack as we will shallow fry them in less Oil and these are loaded not only with lots of veggies but also Paneer a source of protein,Come then lets begin.

Ingredients:-  ( Serves 15 )

  • 1 tbsp Oil / Tel
  • 1/2 tsp Cumin / Zeera
  • A pinch Asafoetida / Hing
  • 1/2 tsp Ginger paste / Adrakh
  • 1 cup Carrot  / Gajjar
  • 1 cup Capsicum / Bell Pepper / Shimla Mirch
  • 1 cup Cabbage / Patta gobhi
  • Salt to taste / Namak
  • 1/4 -1/2 cup Water / Pani
  • 1 big boiled Potato / Aloo
  • 125 gm Cottage cheese / Paneer
  • 2 cubes processed Cheese
  • 1/2 tsp Chilli paste / Hari mirch paste
  • 1/2 tsp Garam Masala
  • 1/2 tsp Chaat masala
  • 1 tsp Mango powder / Aamchur
  • 1 tbsp fresh Coriander / Dhaniya


  • 1/2 cup Corn flour
  • 1/4 tsp Salt / Namak
  • 1/4 tsp red Chilli flakes / Sukhi sabot lal mirch
  • About 1/4 cup Water
  • Some Bread crumb
  • 5-6 tsp Oil / Tel


  1. In hot Oil add Cumin and let it to crackle over low few seconds also adding Asafoetida.
  2. Over this then add Ginger paste and then within few seconds add chopped  Carrot in small pieces.
  3. Sauté for 2-4 minutes over medium or until soft.
  4. Next add roughly chopped Capsicum and Cabbage also adding Salt.
  5. Sauté till veggies settle down.Add Water ,keep covered and let it cook over low-medium for about 5 minutes or until soft.
  6. Next add mashed boiled Potato,crumbled Cottage cheese,grated processed cheeses,Chilli paste,Chaat masala,Garam masala and Mango powder.Give it a good mix.
  7. Before switching off sprinkle finely chopped fresh Coriander .Now let this mix cool down.
  8. Further take small portions of this veg cheese mix and make triangle shaped Tikki’s.
  9. Now to give a crispy coating to these Tikki’s make a corn flour slurry in a bowl adding Salt and Chilli flakes using Water.
  10. Over the stove add some Oil in an open Pan .
  11. Dip the made Triangle Tikki’s in this slurry and then coat them with Bread crumb.immediately place in the Pan to shallow fry.
  12. Fry on low-medium till crispy golden brown and flip in between to fry evenly on both sides.
  13. Serve hot with sauce or Chutney.

Tips :-

  • You can make any shape of your choice and keep them all ready over a plate.
  • Slurry should neither be too thick nor thin.
  • To make crispy give a little press to the Tikki’s using back of spatula.

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